Green Bean Casserole (dairy free, low fat, vegan)

8 oz mushrooms (criminal-small brown) slicedimg_0683
1 onion X2 large sweet (one to dehydrated if desired
1/2 shallot diced
2 cloves garlic minced
1 T soy/Tamari sauce
2 T Corn starch
1 cup plant milk
Salt/pepper to taste



Preheat oven to 350 degrees.

Whisk milk and cornstarch set aside.

Sauté mushrooms in water or non-stick until soft add onion, sauté for another 4 min., add shallot and garlic and sauté 1 more minute.

Whisk milk/cornstarch mix once more and add to pan. This will thicken nicely when it hits the pan. Stir. Salt and pepper to taste.

Place the thawed beans in casserole dish of choice (9 inch). Add sauce cover and cook 30 min. Take lid off and check the sauce for thickness. If you need more ad another half cup with whisked 1 T of cornstarch (make sure you whisk cold!). Add half the dehydrated onion, recover and bake another 30 min. (I also rotate casserole dish at this point.

Remove lid, give a stir and add the last of the dehydrated onion and serve!

Note: This recipe can be doubled or quadrupled!