Dairy Free Green Bean Casserole

1. Preheat oven to 400°F. Coat a 2 quart baking dish with coconut oil
2. Prepare the mushroom soup and friend onions – recipes below
3. Wash and trim about 2lbs fresh green beans (optional: shred in food processor for French style beans)
4.Place green beans in a pot and cover with soup.  Simmer for 10min until beans are softened.  Pour into baking dish and top with onions.
5. Bake 15min

​
Healthier Fried onions
                          3 tablespoons coconut oil
                         ¼ cup non daity milk unsweetened
                          1 sweet onion, thinly sliced
                          ½  teaspoons salt + white pepper
                          ¼  cup gluten-free flour mix (or use brown rice flour)
                          1 teaspoon paprika
                        1/2 teaspoon garlic powder
Whisk flour, paprika, garlic powder, and salt in a shallow dish. Toss onions in flour – then dip in milk – then toss in flour again. Heat oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.  
Vegan Cream of Mushroom Soup
1/4 cup avocado oil
1 medium onion, chopped
4 cloves garlic, chopped
3 large carrots, chopped
1 pound cremini mushrooms, roughly chopped
4-5 cups veg stock 
fresh thyme – just pull the leaves from a few stems
1 teaspoon freshly ground black pepper
1/2 cup raw cashews
 2 tablespoons sweet rice flour –whisked with 1/4cp veg stock
In a large pot sauté the onions in the oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and half the mushrooms; sauté for a few minutes more.Add the stock, herbs, pepper, and salt. Simmer for 15min. Add the cashews and sweet rice flour and simmer another 15min. With an immersion hand blender, blend   until smooth and creamy.   Add the other half of the chopped mushrooms and simmer 10 more min.