Try this holiday classic with a healthy twist!
Spirulina Green Bean Casserole
Ingredients:
- Roughly 3 cups/1 pound fresh green beans, de-stemmed and chopped in half
- ¼ of an onion, diced
- 1 cup mushrooms, about 5 large mushrooms sliced 2 tablespoons olive oil
- 1 teaspoon poultry seasoning (its vegan usually! Can sub for dried thyme and rosemary)
- ½ teaspoon garlic powder Salt and pepper to taste
- ¾ cup full fat coconut milk
- ½ cup veggie broth
- 1 tablespoon starch, tapioca or potato starch but rice flour or cornstarch will work too
- 1 teaspoon Hawaiian Spirulina
For the crumble…
- ½ cup almond flour
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- ¼ teaspoon garlic powder Salt to taste
- 1 teaspoon chili pepper paste, or red pepper flakes 1/4 of a lemon juice
Directions:
- Steam the green beans until almost cooked but still a bit crisp. While the green beans steam, heat a pan to medium heat with olive oil and caramelize the onions, mushrooms, poultry seasoning, garlic, salt, and
- While the veggies cook, whisk the starch into the veggie broth so that it isn’t Once the onions and mushrooms have browned, add in the broth mixture and coconut milk. Reduce the heat and allow the sauce to thicken. One thicken, add in the Hawaiian Spirulina (adding it last so it gets the least amount of heat!)
- Once the two are cooked, mix them in your baking pan, I used a 9 inch pie Set aside and make the crumble.
- For the crumble, just mix everything together then sprinkle over top the casserole, gently press it into the
- Right before serving, broil on low for around 12 minutes, until the top is lightly Serve and enjoy!
