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Patagonia Provisions

Green Bean Casserole with Savory Seeds

A vegan take on the classic family dish, this side dish is delicious for holiday (and everyday) meals.

SKILL LEVEL: EASY 

MAKES 6-10 SERVINGS


INGREDIENTS

CASHEW CREAM

    • 1½ cup cashews, raw and unsalted
    • 1 shallot, quartered
    • 1 clove garlic
    • 2 tbsp nutritional yeast
    • 1 tsp salt
    • 1 tbsp extra virgin olive oil
    • 1 cup water

Blend all ingredients in a blender until smooth and creamy. If smoother consistency is desired, strain in a fine mesh sieve.

PUTTING IT ALL TOGETHER

  • Preheat oven to 350°F.
  • In a large mixing bowl, toss mushrooms with ground thyme, enough olive oil to coat, and salt and pepper. Place on a baking sheet and roast for approx. 15 minutes.
  • In a large pot, bring water to a boil and salt generously. Cook green beans until al dente, approx. 5 minutes. Drain and rinse with cool water.
  • In a large mixing bowl, combine roasted mushrooms, green beans and cashew cream. Place in an 8-in square baking dish.
  • Top with Savory Seeds. Bake at 350°until heated through, approx. 15 minutes. Enjoy warm.
  • Can also be made the day before by covering and refrigerating prior to final step. On day of serving, top with Savory Seeds and heat in oven.