Vegan Green Bean Casserole

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces mushrooms, sliced (2 1/2 cups)
• ½ cup sliced shallots
• 4 cups frozen cut green beans
• 2 cups low-sodium vegetable broth or "no-chicken" broth
• 3/4-1 cup plain unsweetened almond milk
• ¼ cup all-purpose flour
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon ground pepper
• ½ teaspoon salt
• 1 cup Vegan French-Fried Onions (see associated recipe)

Instructions

• Preheat oven to 375°F. Heat oil in a large pot over medium-high heat. Add mushrooms and shallots. Cook, stirring frequently, until the mushrooms have released their liquid, 4 to 6 minutes.
• Add green beans and broth and bring to a boil. Whisk 3/4 cup almond milk and flour together in a medium bowl. Add to the green bean mixture and cook, stirring, until bubbling and thickened, 2 to 3 minutes. If the sauce seems too thick, add an additional 1/4 cup almond milk. Stir in soy sauce, pepper and salt. Transfer the mixture to a 9-by-13-inch baking dish.
• Sprinkle french-fried onions over the top of the casserole. Bake until bubbling and the onions are golden brown, 20 to 25 minutes.
• To make ahead
• Prepare through Step 2 and refrigerate for up to 2 days. Continue with recipe.