Another one of my fave swaps...

I love cooking, and I love food. But I also really enjoy eating things that I know are good for my body - and fall in line with the 30 day to healthy living program. (If you don't know what I'm talking about you can click here to learn more). When I follow those guidelines - a lot of symptoms I used to think were normal like bloating, irritability, fatigue - disappear. It's not until I find myself "off the bandwagon" that I start to realize how crappy I feel again. So what's a girl to do that doesn't want to give up "normal food"?! Figure out how to revamp it! 

Idk if green bean casserole will ever be "healthy"...

And maybe this isn't the optimal "clean meal" you're looking for. But its gluten free, dairy free, and minimally processed. I will give you the easy way, and I'll also give you a more home cooked way if you want to channel your inner Bobby Flay. 


SO there ARE brands out there that actually help with this process. There IS dairy free cream of mushroom soup - it took endless views down the soup aisle "just in case" they finally came out with it... no avail. A friend of mine actually came across it on Amazon! Of all places .... 🤦🏼‍♀️ what doesn't Amazon have?! So we will be using that brand for this recipe - or I can show you a quick way to make do at home. 

To channel your inner Bobby Flay...

It really isn't that intimidating. So basically what you're going to do is heat about a half a spoonful of minced garlic with a tbsp of oil in a skillet. Chop up 1 package of mushrooms and toss them in. Add salt and pepper, let them cook down for about 10 - 15 minutes. In a separate bowl combine almond milk, onion powder and corn starch (wisk until not lumpy) When the mushrooms are sweated down (is that a word?) - add almond milk mixture. Cook on medium heat - stirring so nothing is burning at the bottom, until desired thickness. Now toss in your green beans and stir it all around. Transfer to an oven safe dish and bake for about 25 minutes on 350* Add the gluten free crunchy onions on top and bake for a few more minutes. They're golden- you're golden - this recipe is cash money 👨🏼‍🍳

Lazy Way...

So you can almost forget all of the previous directions and just combine your beans with the vegan cream of mushroom soup I talked about earlier. One thing I always have done though - even with a can of soup recipe is add in about a half of a spoonful of minced garlic. It is SO good with green beans. So don't forget that... Bake according to the directions above and don't forget the BEST part... the crunchy onions 😋


CLICK HERE TO FIND VIVIAN'S 

MUSHROOM SOUP:

Ingredients

24 oz. baby bella mushrooms diced

3 Tbsp. olive oil

1 Tbsp. sea salt

1/2 tsp. black pepper

1 Tbsp. garlic minced

3 cups plain almond milk (UNSWEETENED)

2 tsp. onion powder

1/4 cup cornstarch

Instructions

In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. 

Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.

Meanwhile - in a medium bowl, combine milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.

Add milk mixture to mushrooms and reduce to medium-low heat. 

Cook until desired thickness is reached, probably about 5 minutes.

CASSEROLE:

Ingredients

3 cups vegan cream of mushroom soup

60 oz canned French-style green beans drained

12 oz gluten-free French fried onions

Instructions

Preheat oven to 350 degrees.

In a medium casserole dish - combine soup, green beans, and half of the onions. 

Mix well to combine. Bake for about 25 minutes (should be hot and bubbling).

Remove dish from oven. Mix well, then top with remaining onions.

Bake for another 10 minutes.

Serve and enjoy!