Green Bean Casserol

Green Bean Casserole

A cozy recipe your family will love for Thanksgiving. A healthier version of the classic green bean casserole topped with almond flour and onions.


Green Beans:
2 lbs. Green Beans, steamed
1 Tbsp. Butter
1 Tbsp. Olive Oil
1 cup chopped Sweet Onion
4 cloves Garlic, grated
8 oz. Cremini Mushrooms, half chopped and half sliced
¾ cup Mushroom or Vegetable Broth
1 cup Cashew Milk
¼ cup Full Fat Coconut Milk
2 Tbsp. Tahini
½ tsp. Mustard Powder
1 Tbsp. Coconut Aminos (or Wheat-Free Tamari)
¼-½ tsp. Salt (will depend on the type of broth you use)
½ tsp. Black Pepper
1 tsp. Tapioca Starch


Onion Topping:
1 large Yellow onion, thinly sliced
1/2 cup Almond Flour
2 Tbsp. Tapioca Starch
1/2 tsp. Garlic Powder
¼-1/2 tsp. Salt
Pinch of Black Pepper



  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Thinly slice the onion and place them in a bowl. Pour the coconut milk and lemon juice in the bowl and mix. Let the onions soak for about 30 minutes.
  3. Combine the almond flour, tapioca starch, garlic powder, salt and pepper in a dish. In batches, dip the soaked onions into the almond flour mixture to coat them, then carefully place them onto a parchment-covered sheet pan. Bake for 10-15 minutes on both sides, or until the onions and browned and crispy.
  4. While the onions are baking, steam the green beans until they are just tender, but still a little crisp and set aside. Heat the butter and olive oil in a large pan over medium Heat. Once hot, add the onion and brown for 3-5 minutes.
  5. Add in the garlic and mushrooms and saute for 1-2 minutes. Add the broth and allow the mixture to come to a simmer. In a bowl, whisk together the cashew milk, coconut milk, tahini, mustard powder and coconut aminos. Pour the mixture into the pan and whisk together until the mixture begins to bubble. Ladle ¼ cup of the liquid into a bowl and whisk in the tapioca starch to form a slurry.
  6. Pour the steamed green beans into the pan with a pinch of salt and pepper and cook for 1-2 minutes, stirring occasionally. Pour the slurry into the pan and saute with a wooden spoon until the sauce begins to thicken. Once the mixture begins to thicken, remove the pan from the heat. Mix in half of the crispy bean beans.
  7. Lower the oven to 375 degrees. Lightly grease a baking dish and pour the green bean mixture into it. Top the casserole with the remaining crispy onions. Bake the green bean casserole for 15-20 minutes, or until it is browned and bubbling.
  8. Enjoy!



Save your self time and by throwing all these ingredients into one pot without compromising on taste. Enjoy!


1/2 Tbsp. Sesame Oil
1/4 cup Coconut Aminos
1 Tbsp. Honey
2 Tbsp. Coconut Milk
1 Tbsp. Rice Wine Vinegar
2 tsp. Lime Juice
1 Tbsp. grated Fresh Ginger
3 cloves Garlic
2 Tbsp. Sesame Seeds
2 Tbsp. Creamy Peanut Butter
1-2 Tbsp. Water (as needed, to thin)
Pinch of Salt
Squeeze of Sriracha or Pinch of Red Pepper Flakes (to taste)


Chicken and Vegetables:

1 lb. Chicken breast, cut into 1” cubes
1 Large Red Bell Pepper, thinly sliced
1 Large Carrot, thinly sliced
1 medium Zucchini, halved and cut into moons
1 Tbsp. Avocado Oil


For Serving:

Jasmine Rice or Cauliflower Rice
Sliced Green Onions


Combine all marinade ingredients in a high speed blender and blend until smooth. Start with 1 tablespoon of water and add more if needed to thin the marinade and to get it to blend. Add salt and heat to taste.

Pour half of the marinade in a bowl and add in the chicken. Mix the chicken in the marinated until well coated and refrigerate for 30-45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Toss the peppers, carrots and zucchini in the avocado oil and a pinch of salt. Line a sheet pan with parchment and arrange the vegetables on the sheet pan. Intersperse the marinated chicken cubes between the vegetables on the pan.

Place the pan in the oven and roast for 10-15 minutes. Gently toss the vegetables and flip over the chicken. Pour the reserved marinade on top of the chicken cubes and any left on the vegetables.

Place back in the oven for 10 minutes or until the chicken reaches an internal temperature of 165 degrees.

Serve the chicken and vegetables with Jasmine rice or cauliflower rice, green onions, peanuts and more sriracha.


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