Serves 6
Prep time 20 minutes
Cook time 20 minutes
Ingredients:
- 2 cups of green beans, frozen or fresh, cleaned and chopped
- 2 cups of cremini mushrooms, sliced
- 2 tablespoons of fresh tarragon, chopped
- 4 tablespoons of scallions, chopped
- 2 cloves of garlic, chopped
- 4 tablespoons of olive oil
- Salt to taste
Instructions:
- In a medium pan, add garlic and olive oil
- Cook on medium heat, stirring constantly until slightly golden
- Add mushrooms, tarragon and scallions and cook until all water is absorbed
- Salt and pepper to taste
- Boil green beans in a pot of salted boiling water until still al dente, about 7 minutes
- Strain
- Make béchamel (see below)
- Add all ingredients into béchamel sauce and mix well
- Place in a casserole dish, top with parmesan
- Bake in preheated oven at 350 for 20 minutes or until golden on top
Ingredients:
Béchamel sauce:
- 2 tablespoons olive oil
- 4 tablespoons tapioca flour
- 2 cups of unsweetened almond milk
- 1 teaspoon grated nutmeg
- 2 tablespoons vegan parmesan
- 1 teaspoon of salt
- 1 teaspoon of pepper
Instructions:
- In a pot, on a medium heat, put olive oil and tapioca flour
- Whisk until smooth
- Add almond milk and whisk slowly until it thickens
- Turn off flame
- Add nutmeg, salt, pepper, and parmesan