Serious question: what’s Thanksgiving without a casserole? Sufficed to say, those who have never enjoyed the creamy delight of a green bean casserole may not know what they’ve BEAN missing! Sure, the joke landed a little better in our head, but the sentiment is true. Share this casserole with the ones you’re grateful for and leave the table full of love (and casserole)!
Author: Siete Family Foods
Ingredients
4 c Green Beans, blanched
1 c Vegan Mozzarella (We Used Daiya)
1 c Coconut Milk (canned)
1 Jar Siete Spicy Blanco Cashew Queso
¼ c Vegetable Stock
2 c Bella Mushrooms, Sliced thinly
4 Grain Free Chickpea Flour Tortillas
Coconut Oil
1 tbsp Onion Powder
1 tsp Garlic Powder
2 tsp Salt
½ tsp Pepper
Directions
Preheat oven to 350ºF
In a pan heat 3 tablespoon of avocado oil on high
Add mushrooms and saute until all excess moisture has evaporated
Add green beans and cook for 1-2 mins
Add queso, coconut milk, cheese, and ¼ cup vegetable stock
Bring to a boil, stirring along the way to avoid scorching
Heat a cast-iron pan on medium-high and add ½ cup of coconut oil
Cut chickpea tortillas into thin strips and fry in oil until golden brown
Drain and
toss in a bowl with garlic powder, onion powder, 1 teaspoon salt, and pepper
Place green bean filling in a baking dish
Top with crispy tortilla chips and bake for 10 mins
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