EAT WELL , LIVE WELL

Green Bean Casserole

This is a classic recipe that we often see at holiday dinners. But what about a version for vegans? I, for one, have always loved green bean casserole and I finally came to the point where I didn’t want to be left out during the holidays. This recipe is very simple to make and the best part is that nothing comes from a can—it’s all fresh! I did try this recipe with canned green beans, but it just didn’t have that crispy texture to it. If you’re wanting to used canned beans, just use 2 cans instead of the 1 lb. of fresh. But try it with fresh beans, it is SO much better. Either way, don’t forget to enjoy . 

Ingredients

  • 1 lb green beans, rinsed, trimmed, and cut in half
  •  2 tbsp olive oil
  •  ½ medium onion, diced
  •  2 cloves garlic, mixed
  •  1 cup mushrooms, chopped
  •  salt, to taste
  •  2 tbsp flour
  •  ¾ cup vegetable broth
 
Crockpot Roasted Vegetables

Crockpots are wonderful. I used to think they were only good for chills and roasts, but roasted veggies? Beautiful revelation.

Ingredients

 2 bell peppers, cut in large wedges
 1 large sweet potato, peeled and cubed
 3 small zucchini, cut in thick slices
 ½ cup garlic cloves, whole
 2 tbsp extra virgin olive oil
 ½ tsp sea salt
 1 tsp dried or fresh herbs of choice
Crockpot Caramelized Onions

Caramelized onions are an incredible addition to…pretty much everything. Stir them into mashed potatoes or wilted greens, sprinkle them on top of a pizza.

Ingredients

 6 large yellow onions (3-4 lbs)
 2 tbsp extra virgin olive oil

 

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