- 3 sweet onions, halved and thinly sliced
- 2 Cups unsweetened soy or almond milk
- 2 Cups gluten free flour
- 1 tsp garlic powder
- Salt and pepper
- Oil for frying
- 4 Cups fresh green beans, ends cut off, cut in half
- 2 Tablespoons oil (use a high smoke point oil like coconut or grapeseed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 4 cups creamy mushroom soup (I use Imagine brand Creamy Portobello)
- 1/4 cup cornstarch
- 1/4 cup nutritional yeast (optional)
- 2 Tbsp vegetable stock concentrate
- 2 Tbsp mellow white miso paste
- 1 cup vegan sour cream
- Salt and pepper to taste
Soak sliced onions in milk 5 min. Mix together flour, garlic powder, salt and pepper. In batches, drain onions, toss in flour, transfer to a fine mesh strainer and shake excess flour back into flour bowl. Gently place coated onions in hot oil and separate the clumps with a metal spoon. Fry until light brown. Drain on paper towel lined tray.
Bring a pot of water to boil for the green beans. When ready, boil for about 6-8 minutes then drain.
In a large pan over medium-high heat, saute onions in oil 5 minutes. Add mushrooms and garlic, saute for 5 minutes more.
Wisk the cornstarch into the mushroom soup until very few lumps are left. Add to the pan along with the nutritional yeast and vegetable stock concentrate. Stir often for about 10-15 minutes, or until thickened. Add sour cream, salt and pepper. Mix in green beans and half of fried onions.
Transfer to an oiled 13x9 casserole dish. Bake for 22 to 25 minutes
Top individual servings with the fried onions and serve.