I don’t know what a traditional Chrima recipe actually is because I just like to eat whatever tastes good. But apparently, some people eat similar things for Thanksgiving and Chrima.
There’s a few ways to make a casserole: the amateur way and the professional way.
Don’t get offended ain’t nothing wrong with being an amateur. Sometimes that’s just the more efficient way. But if you make it the professional way you finna have a lot more pride in yo self.
The amateur way is like this. Aight so boom, you get some frozen pre-cut green beans, buy a can of cream of mushroom soup, buy some fried onions in a canister, throw it all together in the oven in a dish and you have a green bean casserole.
But part of making vegan dishes is improving upon your cooking abilities, and going beyond your limits.
In this dish not only are you going to make the “filling” (cuz idk wtf else to call it), but you finna make the fried onions yourself too.
By the time you done with this you’ll have gained a new form called SSVS (Super Saiyan Vegan Shxf).
- 3 cups fresh green beans
- 1 cup sliced mushrooms
- 1/2 onion diced
- 1 tablespoon avocado oil
- 2 tablespoon spelt flour
- 1 cup almond milk (or some other non-dairy milk)
- 1 cup vegetable broth
- 1 tablespoon nutritional yeast
- salt and pepper
- 1 red onion (sliced)
- 1 1/2 cups almond milk (or other non-dairy milk)
- 1 cup spelt flour
- 1 cup panko crumbs
- Avocado oil
- Trim the green beans by cutting of the ends on each side.
- Blanch them by boiling them in hot water for about 5 minutes until they turn a darker green and then immediately placing them in an ice bath.
- While the green beans are cooking thinly slice the red onion and then place in a mixing bowl. Cover the onions with almond milk and place them in the refrigerator and let sit for about 15 minutes.
- While the onions are in the fridge saute the mushrooms in the avocado oil and season them with salt and pepper. Let them cook until they begin to soften up. (chewy mushrooms are nasty AF)
- Once the mushrooms are soft stir in the almond milk, vegetable broth, nutritional yeast and flour. Continue to cook for about 10-15 minutes on medium heat until mixed thoroughly and the sauce begins to thicken.
- Once thickened, drain the water from the green beans and combine with the casserole mixture. This can be done in a separate bowl or pan.
- Remove the onions from the fridge and coat them with a mixture of flour, panko crumbs, salt and any other desired seasonings.
- Once coated, place the onions in a frying pan filled with about 1-2 inches of avocado oil.
- Fry the onions, flipping them over, until crispy and golden brown and then place on a plate covered with a paper towel to drain excess oil.
- Once finished take the green bean mixture and place in a dish then cover with the fried onions (leave some fried onions out for toppings after baking).
- Bake the casserole in the oven for about 30-45 minutes at 350 degrees (Fahrenheit).
- Once finished top the casserole with the remaining fried onions
- Eat that shxt!
This recipe was adapted from here.