GREEN BEAN CASSEROLE WITH CRISPY ONION TOPPING

SERVES 6 TO 8 PORTIONS

Olive oil spray

1lb (16oz). fresh green beans, trimmed

Cream of Mushroom Soup

1 tbsp. vegan butter (soy-free if necessary)

1 sweet onion, quartered and thinly sliced

3/4 cup vegan panko bread crumbs (gluten-free if necessary)

1/2 tsp. garlic powder

1/2 tsp. salt

3 tbsp. nutritional yeast, optional

NUTRITIONAL VALUES

Calories: 71kcal
Fat: 2.7g (0.6g S.Fat)
Carbs: 9.8g
Protein: 3.6g
Sugar: 2g
Sodium: 289mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray a 9 × 13-inch baking dish with olive oil.

Cover the green beans in a steamer basket set over a pot of boiling water. After 5 minutes, transfer to a large mixing bowl. Pour the soup into the bowl and mix well. Place aside.

While the green beans are steaming, in a large frying pan over medium heat, melt half of the butter. Cook, stirring occasionally, until the onion is soft and golden, 5 to 7 minutes. Place the onions in a medium mixing bowl. (Don't bother cleaning the pan.) In the frying pan, melt the remaining butter and add the bread crumbs. Cook until the crumbs are crispy, stirring frequently. Remove from the heat and stir in the garlic powder and salt. Combine the nutritional yeast with the onions (if using). To combine, stir everything together.

Fill the baking dish halfway with the green bean mixture. Cover the top with the onion mixture. Bake for 25 minutes, or until the topping has crisped and the casserole has risen. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

RECIPE NOTES

To make ahead of time, bake the casserole without the topping for 25 minutes. Place in the refrigerator until ready to serve. Prepare the onion topping, spread it on top, and bake the casserole for 15 to 20 minutes, or until heated through, at 400°F (200°C, or gas mark 6).

BEAN & CHEESE QUESADILLAS

SERVES 4 QUESADILLAS

2 cups 15-Minute Refried Beans

4 flour tortillas (gluten-free if necessary)

Basic Cashew Cheese Sauce

Salsa and/or guacamole

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 0.7g (0.1g S.Fat)
Carbs:10.7 g
Protein: 1.4g
Sugar: 0.2g
Sodium: 11mg

METHOD

On one half of a tortilla, spread 1/2 cup of the beans. Drizzle the cheese sauce on top of the beans. Fold the other side of the tortilla over the beans and cheese gently. Repeat with the rest of the tortillas.

Preheat a large frying pan over medium heat, preferably cast iron. Place one to two quesadillas (if they will fit) in the pan and cook for 3 to 4 minutes on each side, until golden and crispy. Cover with aluminium foil and place on a plate to keep warm. Rep with the rest of the quesadillas. Serve with salsa and/or guacamole as soon as possible.

RECIPE NOTES

You can make the refried beans and/or the cheese sauce ahead of time to speed up the preparation of these quesadillas. It's also a great way to use up any leftover refried beans from the Mexican Pizza with 15-Minute Refried Beans recipe.

Remember to use coconut aminos in the refried beans and chickpea miso in the cashew cheese sauce to keep this dish soy-free.