Vegan Green Bean Casserole

Bring a large pot of water to a boil and add a large pinch of salt. Add green beans and cook for 6 to 7 minutes, then remove and place in a bowl of cold ice water. Drain the green beans, place them in a large bowl and set aside

Preheat the oven to 400º. Add 1 tablespoon olive oil to a large skillet and place over medium heat. Cook shallots and garlic cloves for 2 to 3 minutes, until softened. Add mushrooms, salt and pepper and cook for 3 minutes further, until browned. Add all of the skillet’s contents to the bowl of green beans and return the skillet to the stove.

Add the remaining 1 tablespoon of olive oil to the skillet and place over medium heat. Whisk in the all purpose flour and reduce heat. Cook until slightly thickened, about 2 minutes. Whisk in almond milk and vegetable broth and bring the mixture to a simmer, stirring constantly. Season with a pinch of salt and remove from heat once reduced by nearly half, 8 to 10 minutes. Add to the bowl of veggies and stir to coat.

Pour the contents of the bowl into a greased casserole dish. Top with crispy onions and bake for 15 to 20 minutes, or until bubbling hot. Remove the casserole from the oven, cool briefly and serve while hot.