• Everyone remembers that famous Green Bean Casserole from the days of yore made with a can of Campbell's Soup, canned green beans (yuck), and topped with French's Fried onions. While certainly nostalgic, that meal is definitely not healthy. For our Green Bean Casserole, we used a flax egg to create the crunchy onions, our homemade gravy recipe, and fresh green beans for a deliciously healthy alternative.

    wellyourworld.com

    Green Bean Casserole

    A healthy and delicious Thanksgiving staple!

    Ingredients:

    • 1 yellow onion
    • black pepper
    • 1 tablespoon ground flax meal
    • 1.5 lb green beans
    • 3 cups mushroom gravy

    Instructions:

    Preheat the oven to 350°F. Slice the onion thin, add black pepper, ground flax seeds, and mix. Put the onion on a lined baking sheet and bake.

    Cut the tips off of the green beans and then cut them in half or thirds.

    Prepare the mushroom gravy. Sauté the mushrooms and onions until tender and add the gravy to it. Mix in the green beans and add to a baking dish. Cover with the baked onions. Bake for 15-20 minutes uncovered.

    wellyourworld.com

    Mushroom Gravy

    If you're in a hurry, buy a bottle of my Mushroom Gravy Mix.

    Ingredients:

    • 3 carrots, diced
    • 3 celery stocks, diced
    • ½ yellow onion, chopped
    • ½ yellow onion, diced
    • 6-8 small mushrooms, chopped
    • 6-8 small mushrooms, diced
    • 4-6 garlic cloves
    • 1 teaspoon dried parsley
    • 1 teaspoon rosemary
    • 1 teaspoon thyme
    • 1 teaspoon sage
    • 1 teaspoon pepper
    • 1 tablespoon nutritional yeast
    • 1-2 potatoes, cooked
    • Water or Veggie Stock to desired consistency

    Instructions:

    Heat a tablespoon of water in a saucepan over medium-high heat. When the water starts to sputter, add the carrots, celery, chopped onion & chopped mushrooms, and sauté while stirring for 3-5 minutes, adding water as needed.

    Add the garlic and spices. Remove from heat and place vegetable mixture into the blender, and add the potatoes and water or veggie stock and blend until smooth.

    Add remaining diced onions and diced mushrooms to the saucepan. Sauté while stirring for 3-5 minutes, adding water as needed. Add blended mixture to saucepan and heat through.

  • Everyone remembers that famous Green Bean Casserole from the days of yore made with a can of Campbell's Soup, canned green beans (yuck), and topped with French's Fried onions. While certainly nostalgic, that meal is definitely not healthy. For our Green Bean Casserole, we used a flax egg to create the crunchy onions, our homemade gravy recipe, and fresh green beans for a deliciously healthy alternative.

    wellyourworld.com

    Green Bean Casserole

    A healthy and delicious Thanksgiving staple!

    Ingredients:

    • 1 yellow onion
    • black pepper
    • 1 tablespoon ground flax meal
    • 1.5 lb green beans
    • 3 cups mushroom gravy

    Instructions:

    Preheat the oven to 350°F. Slice the onion thin, add black pepper, ground flax seeds, and mix. Put the onion on a lined baking sheet and bake.

    Cut the tips off of the green beans and then cut them in half or thirds.

    Prepare the mushroom gravy. Sauté the mushrooms and onions until tender and add the gravy to it. Mix in the green beans and add to a baking dish. Cover with the baked onions. Bake for 15-20 minutes uncovered.

    wellyourworld.com

    Mushroom Gravy

    If you're in a hurry, buy a bottle of my Mushroom Gravy Mix.

    Ingredients:

    • 3 carrots, diced
    • 3 celery stocks, diced
    • ½ yellow onion, chopped
    • ½ yellow onion, diced
    • 6-8 small mushrooms, chopped
    • 6-8 small mushrooms, diced
    • 4-6 garlic cloves
    • 1 teaspoon dried parsley
    • 1 teaspoon rosemary
    • 1 teaspoon thyme
    • 1 teaspoon sage
    • 1 teaspoon pepper
    • 1 tablespoon nutritional yeast
    • 1-2 potatoes, cooked
    • Water or Veggie Stock to desired consistency

    Instructions:

    Heat a tablespoon of water in a saucepan over medium-high heat. When the water starts to sputter, add the carrots, celery, chopped onion & chopped mushrooms, and sauté while stirring for 3-5 minutes, adding water as needed.

    Add the garlic and spices. Remove from heat and place vegetable mixture into the blender, and add the potatoes and water or veggie stock and blend until smooth.

    Add remaining diced onions and diced mushrooms to the saucepan. Sauté while stirring for 3-5 minutes, adding water as needed. Add blended mixture to saucepan and heat through.