EASY Green Bean Casserole (Keto + Vegan) | Thrive Market


Do you know be good Thanksgiving jokes? My family told me to stop telling Thanksgiving jokes, but I told him I couldn’t go cold turkey. Hey I’m Megan Mitchell, and I’m here in
the Thrive Market Test Kitchen and today I’m gonna show you a Thanksgiving staple made vegan and Whole30, and Keto, and it’s magical basically. It’s the most
magical dish: green bean casserole with a homemade crispy onion topping featuring
Nutiva. Two nutiva oils! But before I get started
be sure to like, comment, subscribe. What’s your favorite Thanksgiving side dish, I want to know! Mine is green bean casserole, and mashed potatoes, but I also like
Turkey, and I also like stuffing. If you’re wondering what Thrive Market
is, it’s an online market that sells non-gmo and organic products straight
to your door and turkeys, so it’s perfect for Thanksgiving! So maybe check it out.
To start I’m gonna make my cream base. When you make green bean casserole it’s
usually cream of mushroom soup – condensed cream of mushroom soup. So this is my
version. Because I’m making it dairy-free, I have cashews that I soaked overnight.
You want to put them in cold water, cover them by at least an inch soak them
overnight, drain and rinse them, and this will make this dish nice and creamy and
it doesn’t really taste nutty. It doesn’t taste like I’m eating cashews, it just
tastes creamy. Coconut milk. Okay blend this up until it’s smooth and
creamy, about a minute or two. Wait. Jeez louise. There’s a button underneath, that wasn’t pushed for me. I can’t push buttons! Alright let’s try that again, for one to two minutes. Oh knocked some bowls under my table. Ooh kind of looks like an alfredo sauce; thick, creamy, it’s my faux
cream of mushroom soup. I’m adding mushrooms later, but this is the cream
base. I’ve I’ve made this before and I’ve added truffle salt and tossed with pasta,
and it legit tastes like alfredo sauce. So this is a great base to make into
whatever you want, cream of broccoli soup, cream of mushroom soup. Add it to
whatever you want to make nice and creamy, but you want to keep it vegan. Okay I’m gonna go over to the stove and show you how this all comes together. I don’t need this quite yet so I’m gonna set it aside. Did that seem aggressive the way I just walked in? I don’t care. Alright I have a shallow dutch oven, but you can use a
large skillet. But I like that I can put this directly into my oven, and it can go
straight to the table, so I don’t have to do any more dishes on Thanksgiving.
Medium heat I’m using Nutiva garlic – oh I thought the top was gonna be on, and I
was gonna lose my mind! I’m using Nutiva’s liquid coconut oil flavored with
garlic; because I don’t want to mince garlic, I don’t want to chop garlic, but I want
that good garlic flavor! So delicious! Alright a couple tablespoons in your
hot pan, and I have thinly sliced cremini mushrooms. Working in batches sauté
them. The thing with mushrooms you don’t want
to overcrowd the pan, you don’t want to add too many because they’re gonna steam and then they’ll just get soggy, and I want them a nice golden brown. I think I can do
it, and I put my mushrooms in the pan. Put them in a flat even layer, and then I
don’t touch him for a couple minutes so they get a nice crust on them. Then I’ll
toss them, let them brown, and then I’ll season them after they’ve cooked. So I don’t want to draw any moisture from there right now. So let’s just sit back, relax,
and watch mushrooms cook. Alright let’s season with salt and
pepper. These look perfect; and if your pan gets a little dry in between cooking you
can always add more Nutiva coconut oil. Okay I have thinly sliced shallots, cook
these for five minutes or so until they soften. Break them up, breaking up shallots. This looks lovely. I’m gonna turn off the heat, I’m
gonna add in some nutmeg and some dried sage. You could do fresh sage but why not, why not do some dried sage. And I have three pounds of fresh green beans that I
cut into about 1, 1 and 1/2 inch pieces. Add this in, and then I’m adding in my faux cream of
mushroom – my creamy soup. Look how thick that is. Now liberally season with salt and
pepper; because this has to season all of your green beans, and all of the land; and
nobody wants a bland vegan dish. It’s really good, right? Stir it up. Oh this
smells so good! At this point you could make it a couple days in advance. So you
could make this, cool it down, pop it in the fridge and then on the day of you
could bake it off. If you’re looking to cut down on some cooking time. Thanksgiving can be a little overwhelming when you’re thinking I have
to make this, and I have to make that, and then what about this. So make this a
couple days in advance stir, stir, stir, and it flat even layer and this – if you
have a lid, cover it with a lid. If you don’t just cover it tightly with foil,
pop it in a preheated oven at 350 degrees, bake it for 25 minutes, remove
the lid, give it a nice stir, bake it for another 15 to 20 minutes until it’s
bubbly ooey gooey delicious and the beans are tender and not soggy. While
this bakes, I’m gonna show you how to make the crispy onion topping. You’re
gonna need some squeezable organic Nutiva coconut oil, and it’s really fun
to squeeze into the pan. I have a cast iron oh just enough to cover the bottom
of the pan. This is a shallow fry. Beeb bo beeb. Once it melts I have a couple
shallots that I’ve just thinly sliced; you don’t want to overcrowd your pan, and
these go pretty quick. So pop them in and be ready be ready to go. Break them up with your spatula. I’m sure
they’re good and crispy. Just want them to be golden brown and crispy. Takes a
couple minutes. My crispy onions are ready to go. I’m gonna pull my casserole
out of the oven, and I’m gonna show you how this comes together. This is hot out
of the oven and it’s bubbly and it smells insane. So to make this even
better, take the crispy onions – just sprinkle them on top. That looks amazing
yeah yeah I think it does. I hope you give this a try this Thanksgiving and
let me know if you do! Be sure to like, comment, subscribe. You can find all the
products I used at thrivemarket.com/prepschool Happy cooking! Happy Thanksgiving. Stir, stir, stir. You guys got to do a montage or just me stirring stuff like oh lord.

2 Replies to “EASY Green Bean Casserole (Keto + Vegan) | Thrive Market

  1. Is there somewhere that your recipes are available for quantity, etc? I'm curious specifically for this recipe how much cashews you soaked to make the cream sauce.

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