Preparation 20 minutes, cooking time 15 minutes (about 25 minutes if not multi-tasking)

Serves 4-6

Ingredients for beans & sauce

  • 1 brown onion diced

  • 300g mushrooms sliced

  • 500g beans (top & tail, cut in half)

  • 1/2 cup water

  • 1/4 cup wholegrain flour

  • 1 ½ cups of almond milk

  • Pinch pepper

  • Salt to taste only if needed

  • 1-2 tsp miso or soy sauce

  • 1 tsp vegan stock

  • ½ cup yeast flakes

  • 1/2 tbsp. arrowroot or potato starch mixed in ¼ cup cold water

For onion topping

  • 1/2 white or brown onion finely diced

  • ¼ cup of almond milk

  • 1 tbsp potato starch

  • 1/2 cup whole-wheat breadcrumbs

  • ¼ cup Yeast flakes

  • Salt & pepper to taste


  1. For sauce put all veggies and 1/2 cup of water in a large pan, bring to boil, lower heat and simmer covered for 5 minutes.

  2. Remove the beans and set aside, don’t cover them as we don’t want them to keep cooking

  3. Into the onion and mushroom mixture stir in the flour and cook for 2 more minutes stirring constantly.

  4. Add the milk slowly, keep stirring.

  5. Bring to the boil, stirring continually

  6. Add pepper, salt, miso, stock and yeast flakes

  7. Add beans back in and gently reheat for a few moments

  8. Mix starch and ¼ cup cold water, add to pan gradually while stirring

  9. Cook while stirring until mixture boils and thickens

  10. Either serve up from saucepan or serve in a heated casserole pot or platter

For onion topping

  1. Mix breadcrumbs with yeast flakes, salt and pepper

  2. Add starch to almond milk and then combine all ingredients, including diced onion, together to make a crumb

  3. Place on tray lined with baking paper

  4. Grill until crispy, be careful it doesn’t burn! Move tray around and stir a few times to help with even cooking.

  5. Remove from oven and top bean casserole with onion crumb.

Easy Green Bean Casserole

(Low fat)