Vegan Cauliflower Green Bean Casserole
Creamy tahini-based casserole combining blanched green beans and cauliflower with sautéed mushrooms, shallots, and garlic in a white wine-vegetable broth sauce. Topped with crispy fried onions and baked until bubbly. Entirely plant-based comfort food.
Ingredients
- ½ pound green beans, trimmed and halved
- ½ pound cauliflower florets, cut into uniform pieces
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 2 cloves garlic, peeled and minced
- ½ pound cremini or white button mushrooms, sliced
- 3 tablespoons all purpose flour
- ½ cup white wine
- 1 cup vegetable broth
- ¼ cup tahini
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups fried onionspanko breadcrumbs1:1adds gluten
less salty topping
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Trim green beans and halve them. Cut large cauliflower florets into uniform smaller pieces.
- 3
Boil green beans and cauliflower for 5 minutes.
- 4
Drain in a colander, rinse with cold water, and set aside.
- 5
Preheat oven to 375 F.
- 6
Heat olive oil in a large skillet over medium heat.
- 7
Add shallot, garlic, and mushrooms, cooking until shallot is translucent and mushrooms have reduced.
- 8
Stir in flour and cook for 2 minutes.
- 9
Pour in wine and stir for about 1 minute until liquid is almost gone.
- 10
Add broth and tahini, stirring carefully to dissolve tahini completely.
- 11
Add salt and pepper, simmering for about 5 minutes while stirring occasionally until slightly thickened.
- 12
Gently fold in green beans and cauliflower to coat with sauce.
- 13
Transfer mixture to an oiled baking dish.
- 14
Top with fried onions.
- 15
Bake for 15 minutes until sauce is hot and bubbly and onions are lightly browned.
- 16
Cool for about 5 minutes before serving.
Tips
Cut cauliflower pieces to similar size for even cooking.
Stir tahini carefully when adding to hot broth to avoid lumps.
Fold vegetables gently to avoid breaking tender cauliflower.
Good to Know
Refrigerate in airtight container up to 3 days.
Prepare sauce and blanch vegetables up to 1 day ahead. Assemble and bake when ready to serve.
Serve warm directly from baking dish.
Common Mistakes
Do not skip rinsing blanched vegetables in cold water to stop cooking and ensure firm texture.
Do not add tahini to hot liquid without stirring continuously to avoid lumps and clumping.