Kristi Whitley

Healthy Living

Skillet Green Bean Casserole

By Happy Herbivore


1/2 pound green beans, trimmed
1 cup vegetable broth
1 whole onion, diced
2 whole garlic cloves, minced
1 cup brown mushrooms, thinly sliced
1 tbsp granulated poultry seasoning (not powdered)
1/2 tsp thyme
1/2 cup plant-based milk
2 tbsp nutritional yeast
1 tbsp cornstarch
1/4 cup Gluten Free bread crumbs


Mix cornstarch into 2 tbsp of water and set aside.

Saute the onions and garlic in broth until translucent. Add in the mushrooms, green beans and spices and cook until the mushrooms are soft and the green beans are cooked but still crisp, about 7 minutes.

Pour in the nondairy milk and cornstarch mixture. Immediately whisk in nutritional yeast.

Allow the mixture to thicken and turn off heat. Salt and pepper to taste.

Spoon the casserole mixture into bowls and top with toasted bread crumbs or fried onions if desired.