Raw Green Bean Casserole

  Whenever I think of the holidays one dish always pops in my head. Green Bean Casserole, my mom would make it every year. I decided to make a vegan version last year and it turned out so yummy. My husband loved it, but now he is raw I decided I would attempt to make a raw vegan Green Bean Casserole this year. I hope it turns out just as yummy. But I definitely plan on putting this recipe on my menu for Thanksgiving this year.


This recipe is by addictedtoveggies.com I love her blog check it out!

AtV Green Bean Casserole

Step 1. 
Green Beans
In a mixing bowl combine the following:
1 lb (2 1/2 to 3 cups) fresh Green Beans - sliced on the bias, or chopped however you like
1 Tbsp Lemon Juice
1 tsp Coconut Nectar //or// 1 tsp Date Sweetener
1/2 tsp Garlic Granules //or// Garlic powder
1/2 tsp Onion Powder
Mix all of the above ingredients into a bowl and let marinade for at least a couple of hours. I let mine marinade overnight.
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Step 2. 
Caramelized Onions
1/2 Large White Onion - thinly sliced.
Toss Onion in a pinch of salt and 1/2 tsp of Canola oil
Dehydrator: Place sliced Onion onto Parchment paper and Dehydrate for 2 hours or until "wilted" looking. Remove and refrigerate until ready to assemble Casserole.
Conventional Oven: Place sliced Onion onto a sheet of Parchment paper, place parchment paper onto a cooling rack, place cooling rack onto acooking sheet/pan. Set oven to lowest heat possible, leaving the oven door cracked open place your Onions in oven and "dry" them for roughly 1 hour, or until "wilted" looking.
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Step 3. 
Almond-Onion Topping
Into a zip-lock baggy combine:
1/2 c Amonds
1 tsp Onion powder
pinch of Salt and Pepper
Get out your roling pin or heavy flat skillet and pound those Almonds into a crumble!

Step 4. 
Creamy Mushroom Sauce
You can make this sauce in either a Food Processor or by hand. Please read carefully for *directions to successfully make this by hand.
*By Hand: 1/2 c raw unsalted Cashew Butter
Food Processor: 3/4 c raw Cashews
1 tsp Lemon juice
1 tsp Onion powder
1 tsp Nutritional yeast
1/4 tsp ground Celery Seed (celery salt will work, just be careful with any additional salt)
2 pinches of dried/ground Thyme
*1 or 2 Handfuls of dehydrated Crimini Mushroom - crumbled (you can usually find these pre-dried at any grocery store, just ask!)
Salt & Pepper to taste
*1 c Water
  *By Hand: In a large mixing bowl combine all of the sauce ingredients.Crumble your Mushroom into the bowl. Proceed to slowly add your water, whisking as you go. You may not end up needing the entire cup of water, so be careful to not add it all at the same time! Once all of the ingredients have been mixed together move on to assembling your Casserole!
 In Food Processor/Highspeed Blender: Combine all of the sauce ingredients including Mushrooms and Water. Puree until smooth - for roughly 3 to 5 minutes. Now get ready to make that casserole!
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Step 5. 
Assemble & Heating your Green Bean Casserole

Heating with a Conventional Oven:
Set your Oven to its very lowest heat, leaving the door closed until your Casserole has been Assembled ---
Add your Caramelized Onions and Green Beans together in a Shallow Casserole dish, spreading them out evenly. Pour your Sauce over/on-top of your Green Beans. Top it off with the Onion Almond Crumble. Place your Casserole dish into the warm oven - leaving the door cracked open - for up to 1 hour. Remove when warmed through and ready to eat!
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Heating with a Dehydrator:
Assemble Casserole as noted above in a very shallow Casserole dish. Warm in dehydrator for 2 to 4 hours. When Beans are warmed through remove from Dehydrator and serve immediately!