Ingredients
| 1 lb. fresh green beans |
| 1 ½ tsp. salt, plus more to taste |
| ¼ c. finely chopped yellow onion |
| 4 garlic cloves, minced |
| ½ tsp. dried thyme |
| 2 Tbsp. vegan butter or olive oil |
| 1 c. cup finely chopped baby portobello mushrooms |
| 2 Tbsp. all-purpose flour |
| ¾ c. vegetable broth |
| 1 c. unsweetened plain almond milk |
| 1 ½ c. French’s Crispy Fried Onions |
| Coarsely ground black pepper to taste |
Preparation
1. Preheat oven to 400°F. Rinse and snap ends off green beans; cut beans in half. Add beans to large pot in which 3 quarts water and 1 ½ teaspoon are salt are boiling; cook for 5 minutes.
2. Drain beans, then plunge in cold water to stop cooking. Drain beans and set aside.
3. In large skillet over medium heat, sauté onion, garlic and thyme in vegan butter or olive oil. Cook for 2 to 3 minutes, stirring frequently, then add chopped mushrooms and cook for 3 to 4 minutes more, stirring frequently, until lightly browned.
4. Season with salt and pepper, and sprinkle in flour. Cook for 1 min-ute to toast the flour, stirring to coat the veg-gies and break down any lumps of flour.
5. Remove sauce from heat, and add cooked green beans and ½ cup fried onions.
6. Slowly add vegetable broth, whisking to in-corporate. Add almond milk while continuing to whisk until smooth. Bring sauce to a simmer, then reduce heat to low. Cook 5 minutes longer, stirring frequently, un-til sauce is creamy and thick. Taste and adjust seasonings.
7. Toss well to combine, and transfer to oven-safe casserole dish. Top with remaining fried on-ions. Bake in preheated oven for 15 minutes, until beans are heated through, sauce is bub-bling and onions are golden brown. Serve immediately.
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