Truffle Green Bean Casserole
Ingredients
- 2 28-oz bags of snipped green beans (pre-washed)
- 1 cup shallots, thinly sliced
- 1 Tbsp truffle oil
- 1 Tbsp olive oil
- 1 can chickpeas with liquid (aquafaba)
- 1 can chickpeas, drained
- 1 Tbsp tahini
- 1 clove garlic
- 1 tsp oregano
- 1/2 cup plant-based milk
- 1 1/2 tsp truffle salt (good quality)
- 2 cups crispy onions
Preparation
Preheat oven to 350 degrees. Spray a 9x13 baking pan or oven-safe casserole dish and set aside.
Bring a large pot of water to a boil. Lightly salt the water.
Snap the green beans into 1 1/2 - 2-inch pieces.
Place the prepared green beans into the boiling water. Cook for 8-10 minutes until very tender.
Drain the green beans in a strainer and set aside. (Optional to shock the beans in ice water to preserve the bright green color.)
In a small skillet over medium-high heat, add sliced shallots, truffle oil, and olive oil. Sauté for 3-4 minutes until golden. Remove from heat and set aside.
In a high-speed blender or Vitamix, combine one whole can of chickpeas including the liquid, another drained can of chickpeas, tahini, garlic, oregano, plant-based milk, and truffle salt. Blend on high until silky smooth.
In a very large mixing bowl, add cooked green beans, the contents of the blender, and the cooked shallots. Mix well.
Transfer the beans into the prepared baking dish or casserole pan. Press down firmly to pack the green beans tightly.
Bake at 350 degrees for 20 minutes. Remove from the oven and top with crispy onions, then bake for an additional 5-8 minutes.
Remove from the oven. Serve while hot.
