Here’s a vegan take on the classic casserole, traditionally made with cream of mushroom soup. It’s good for the holidays, but works as an everyday dinner too. The nutritional yeast adds cheesy, nutty depth. SKILL LEVEL: EASY MAKES: 4-6 SERVINGS; EASILY DOUBLED FOR 8 TO 12
- Medium-size cremini mushrooms, trimmed and quartered
- 1 tsp. dried thyme
- About 3 tbsp. extra-virgin olive oil
- Salt and pepper to taste
- Fresh green beans, trimmed and cut into 2-in. pieces
- Cashew Cream (recipe below)
- 80g Mixed Savoury Seeds – roasted lentils, buckwheat, hemp seeds and sunflower seeds or use 3 pouches of Patagonia Provisions Classic Barbecue Savoury Seeds
CASHEW CREAM (MAKES ABOUT 2 CUPS)
- 1½ cups unsalted raw cashews
- 1 large shallot (about 60g.), peeled and quartered
- 1 garlic clove
- 2 tbsp. nutritional yeast
- 1 tsp. salt
- 1 tbsp. extra-virgin olive oil
- 1 cup water
- Preheat oven to 180°C.
- In a large mixing bowl, toss mushrooms with thyme, olive oil, and salt and pepper. Spread on a baking sheet in one layer and roast until browned, about 15 minutes.
- Meanwhile, put beans in a medium pot and fill halfway with water. Salt generously. Bring to a boil over high heat and cook until tender, 1 to 2 minutes. Drain and rinse with cool water.
- In a large mixing bowl, combine roasted mushrooms, green beans and 1 ½ to 2 cups cashew cream, depending on how creamy you like it.
- Spoon into an 8-inch square-baking dish.
- Top with Savoury Seeds. Bake, uncovered, until heated through, about 15 minutes.
- You can mix this casserole the day before and refrigerate it in the baking dish. On the day of serving, top with savoury seeds and bake.
- Leftover cashew cream, mixed with a little olive oil and lemon juice to thin, makes a great salad dressing.