4 cups green beans (1.4 kg), trimmed and halved crosswise
2 tablespoons olive oil, plus more for drizzling
½ medium yellow onion, diced
12 oz mushroom (340 g), chopped
2 cloves garlic, minced
1 tablespoon soy sauce
3 tablespoons all-purpose flour
salt, to taste
pepper, to taste
2 cups non-dairy milk (480 mL)
1 ¼ cups fried onion (180 g), divided
Nutrition Info
Calories 281
Fat 17g
Carbs 27g
Fiber 4g
Sugar 6g
Protein 8g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
Bring a small pot of water to a boil, then place a strainer over the top. Add the green beans to the strainer, cover, and steam for 10-15 minutes, or until fork-tender. Set aside.
3. Step
Heat a drizzle of olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the onion. Cook for 2 minutes, or until semi-translucent.
4. Step
Add the mushrooms and cook for 5-6 minutes, until they have released the majority of their juices. Add 2 tablespoons of olive oil, the garlic, and soy sauce. Cook for 2-3 minutes, until the garlic is fragrant.
5. Step
Stir in the flour to make a roux, then season with salt and pepper.
6. Step
While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
7. Step
Stir in the green beans and ½ cup (75 g) of the fried onions, until combined. Transfer to a medium baking dish and sprinkle on the remaining cup of fried onions.
