SarahThis tasty and healthy vegan green bean casserole breakfast recipe is gluten free, grain free, and paleo friendly. This casserole for breakfast is so delicious and has very good nutrition values.
This green bean casserole is an old recipe which was already vegan but this time when I decide to redo this recipe I thought why it should be grain free and paleo friendly this time. So, I made this recipe grain free, gluten free, and paleo friendly. Not only that but the changes which I have made to the recipe, it made it better.
Previous post about How to Make Sausage and Green Bean Casserole Breakfast Recipe
The classic green bean casserole is very popular thanksgiving dish in America. In this recipe canned green beans and mushroom soup this is more friendly for the people who have food restrictions and not allowed to eat everything. This vegan green bean breakfast recipe has a great delicious taste at its final cook than any green bean casserole that you ever have tasted before.
There are some points which you note regarding the ingredients of this recipe. The cashews need to soak overnight in the water and need to be raw for a perfect plan. You can purchase flour or almond meal or just take some unsalted almonds and make a powder using a food processor. The arrowroot flour is thick which is paleo friendly and gluten free. If you are not gluten sensitive then you can use regular flour for your recipe. Try this recipe in your kitchen.
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| Servings | Prep Time | Cook Time | Passive Time |
| 7 | 20minutes | 35minutes | 55minutes |
| Servings | Prep Time |
| 7 | 20minutes |
| Cook Time | Passive Time |
| 35minutes | 55minutes |
- 1 cup raw cashews
- 3 in shallots largesize, sliced into 1/8 inch thickness
- 1/4 cup almond meal or flour
- 1 tablespoon arrowroot flour or cornstarch
- 1/2 teaspoon black pepper freshly grounded
- 1/2 teaspoon kosher salt
- 7 tablespoons olive oil divided
- 10 ounce white mushrooms sliced
- 1 onion chopped
- 6 cloves garlic minced or pressed
- 1 1/2 pound green beans tips snipped off
- 3 sprigs thyme fresh
- 1 bay leaf or 2 dry bay leaves
- 1 cup vegetable stock
- salt to taste
- pepper freshly grounded to taste
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Ingredients
Servings:
Units:
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Nutrition Facts
How to Make Healthy Vegan Green Bean Casserole Breakfast Recipe
Amount Per Serving
Calories 443 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 323mg 13%
Potassium 263mg 8%
Total Carbohydrates 28g 9%
Dietary Fiber 7g 28%
Sugars 6g
Protein 12g 24%
Vitamin A 16%
Vitamin C 36%
Calcium 9%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.
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- Place the cashews in a medium sized bowl, and cover them with water until they are completely submerged. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Once the cashews have soaked, drain them and rinse thoroughly. Place the cashews in a blender or food processor and add 1/2 cup of water. Process on high speed until pureed into a thick cream consistency.
- Line a baking sheet with a double layer of paper towels. Place the shallot slices in a medium bowl and sprinkle the almond meal, arrowroot flour, ground pepper, and salt over the shallots. Toss to evenly coat the shallots. Heat 3 tablespoons of oil in a large sauté pan or skillet on high.
- Once the oil starts to shimmer (but before it starts to smoke) reduce the heat slightly to medium high and add the coated shallots and fry them, stirring constantly, until they are golden brown, about five minutes or so. Once they are golden brown, move them to the baking sheet.
- Add 2 more tablespoons of oil to the sauté pan or skillet and turn to medium heat. Add the sliced mushrooms and cook, stirring frequently, until they are brown, about 5-7 minutes depending on how thick the mushrooms are. Pour the mushrooms and any accumulated liquid, into a heatproof bowl
- Add the final 2 tablespoons of oil to the sauté pan or skillet and turn the heat to medium. Add the onions and cook until they soften about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans, thyme, bay leaves, pureed cashews and vegetable stock.
- Cook, stirring frequently, until the beans are slightly tender but crisp in the center, about 5 minutes. Add the mushrooms and liquid and continue to cook for another 5 minutes, or until the green beans are tender and the sauce has thickened.
- Once done, season with salt and pepper to taste. Remove the thyme and bay leaves before plating and sprinkle the fried shallots over the green beans before serving.
Serve and Enjoy with your family.
