- 1/4 cup whole-wheat bread slices, crumbled (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup brown mushrooms, sliced thinly
- 1/2 pound green beans, trimmed
- 1/2 teaspoon thyme
- 1 tablespoon granulated poultry seasoning
- 1/2 cup nondairy milk
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
If making the optional toasted breadcrumbs, preheat the oven to 350 degrees.
Spread the breadcrumbs evenly onto a baking sheet and place in the oven. Stir occasionally, and bake until golden, about 10-15 minutes. Remove from the oven and set aside.
Meanwhile, mix the cornstarch into the water in a bowl and set aside. In a skillet, sauté the onion and garlic in broth over high heat until translucent, about 1-2 minutes. Add the mushrooms, green beans, thyme, and poultry seasoning and cook until the mushrooms are soft and the green beans are cooked but still crisp, about 7 minutes.
Pour in the nondairy milk and the cornstarch mixture. Immediately, whisk in the nutritional yeast. Allow the mixture to thicken and remove from heat. Season with salt and pepper, to taste. Spoon the casserole mixture into bowls and top with toasted breadcrumbs, if desired.