Ingredients:
- 90g (1.5 cups) French fried onions
- 1g (0.5 tsp) smoked paprika
- 450g (1 lb) fresh green beans, trimmed and snapped into 2-inch pieces
- 225g (8 oz) cremini mushrooms, thinly sliced
- 55g (0.5 medium) yellow onion, finely diced
- 9g (3 cloves) garlic, minced
- 45g (3 tbsp) vegan butter
- 25g (3 tbsp) all-purpose flour
- 240ml (1 cup) low-sodium vegetable broth
- 240ml (1 cup) unsweetened oat milk
- 15ml (1 tbsp) coconut aminos
- 1g (0.5 tsp) kosher salt
- 0.5g (0.25 tsp) cracked black pepper
Instructions:
- Heat the vegan butter in a 12-inch cast iron skillet over medium-high heat. Add sliced mushrooms in a single layer and sear for 3 minutes without stirring. Add diced onions and sauté for 3-4 minutes until translucent, then stir in minced garlic and cook for 60 seconds until fragrant.
- Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the vegetable broth while whisking vigorously to prevent lumps. Stir in the oat milk and coconut aminos, bringing the mixture to a gentle simmer.
- Fold the raw green beans into the sauce. Reduce heat to medium-low, cover with a lid or foil, and steam for 8–10 minutes until the beans are fork-tender with a slight snap. Season with salt and pepper to taste.
- Preheat the oven broiler to high. Uncover the skillet and sprinkle the French fried onions mixed with smoked paprika over the top. Place under the broiler for 1-2 minutes until the onions are golden-brown and shattering-crisp.