Gluten Free and Dairy Free Green Bean Casserole (Vegan Version)

GF, DF Green Bean Casserole

I know it's a bit early for Thanksgiving recipes, but I saw a bunch of green beans at People's Co-op for a good price, so I got a bunch and had to make green bean casserole. I had made up this gluten free vegan casserole a month or so ago when Adam had dropped off a TON of leftover fresh green beans from an Eco Caters event and we just so happened to be having a gathering of about 15 people the next evening.

This casserole dish is little twist on my old favorite Thanksgiving recipe - green bean casserole. Since the classic version is full of cream and flour-coated fried onions, I had to make some adjustments. While this isn't your traditional green bean casserole, it does have that same comforting, mushroom flavored heartiness that the old school one provides. But instead of it's high sodium, "from a can" counterpart, this gluten free, dairy free alternative is packed with nutritious quinoa, fresh mushrooms and green beans, beneficial coconut milk, and flavorful herbs. So if the first signs of fall have you excited for a cozy, holiday dish, try this one out for size.

Gluten Free, Dairy Free Green Bean Casserole

Green Bean and Quinoa Casserole

Ingredients
1 cup quinoa
1 14 oz coconut milk
1/4 cup water
about 6 cups fresh green beans
1 box of white mushrooms wiped clean
1/2 medium yellow onion diced
3 cloves garlic minced
1/2 tsp salt & pepper
1 tbs olive oil

1. If you have a nice porch with a porch swing and it's a nice day, bring your fresh green beans outside and snap the ends off while taking in the fresh air and setting sun. Otherwise, you can save a few minutes by lining the green bean ends up by the handful on a cutting board and chopping the ends off. I prefer method #1 but you know.
2. Soak the quinoa about 30 minutes before you plan to make your meal. (some quinoa comes pre-soaked and rinsed so you can skip this step.
3. Preheat the oven to 350 degrees and grease a 13" glass casserole dish with the olive oil (this probably wasn't even necessary, but I thought I'd do it just in case it helped when it came to doing the dishes after.
4. Rinse and drain the quinoa and put in a large mixing bowl with the 14 ounces of coconut milk and 1/4 cup water.

A filling entree or side dish, served here with beet salad

5. Chop the green beans into about 1-1/2" pieces and the mushrooms in quarters or smaller and add to the mixing bowl, along with the minced garlic, diced onion, and salt and pepper.
6. Pour your mixture into the casserole dish and spread evenly.
7. Cover tightly with a lid or tin foil and bake for about 30-40 minutes or until it looks like the liquid is mostly all absorbed by the quinoa and the grains have little rings around them. Uncover and let sit for about 5-10 minutes before serving. You could garnish it with a little fresh copped parsley too if you want.

This is a great post-pre hands off meal with easy clean up. Plus it feeds a lot of people if Brian isn't one of them. You can enjoy it as a side dish or a vegetarian entree. And, you know what, you wouldn't ever guess it was made without cream!

We enjoyed this with a fresh, detoxifying beet root and beet green salad, click for the recipe.


Shared on Simply Sugar & Gluten Free Slightly Indulgent Tuesdays and the Kings Court What's Cooking Wednesday and What's Cooking in the Kitchen and GNOWFGLINS Simple Lives Thursday and It's a Keeper Thursday and Allergy Friendly Friday and Food on Fridays and Foodie Friday and Friday Potluck at EKat's Kitchen

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