I often make a variation of this around the holidays, and it has come to be one of our favorites. I love it because it really delivers flavor wise, but it doesn’t require a huge amount of minute to minute attention. It’s also a bit of a multipurpose dish; I make it so that there is reserve liquid at the end of cooking, that way when you’re done you can drain the liquid, heat it over low, add a bit of flour, and within a few minutes you have perfect mushroom gravy!
1 lb. green beans
1/3 cup dried cranberries
2/3 cup chopped pecans
10 white mushrooms
1 can corn
1 cup almond milk
1/4 cup nutritional yeast
2 tbsp. non-dairy butter
1 tsp. basil
1 tsp. madras curry powder
1 pinch white pepper
1. Preheat oven to 400 degrees.
2. Trim beans, slice mushroom caps, chop pecans, and portion other ingredients.
3. Mix beans, pecans, mushrooms, and cranberries together. Spread in casserole dish and top with non-dairy butter and spices.
4. Bake for 10 minutes. Mix well, and return to oven for another 10 minutes.
5. Add in nutritional yeast and a drained can of corn. Mix well, cover with aluminum foil, and return to oven for a final 20 minutes.
Serve with a slotted spoon! Reserved liquid may easily be turned into mushroom gravy.