1.5 cups unsweetened plant-based milk, such as soy or oat
1/2 cup vegetable broth
3 cloves garlic, minced
1/2 teaspoon onion powder
Salt and black pepper to taste
1.5 cups crispy fried onions, divided
Instructions
Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for about 5 minutes until they are tender yet still crisp. Immediately drain them and plunge them into a bowl of ice water to stop the cooking process. This keeps them bright green and prevents them from becoming mushy in the oven.
In a large oven-safe skillet or saucepan, heat the oil or plant-based butter over medium heat. Add the sliced mushrooms and cook until they have released their moisture and turned golden brown, which takes about 8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir constantly for about 1 minute to cook out the raw flour taste. Slowly whisk in the vegetable broth and the plant-based milk. Continue to whisk over medium heat until the sauce thickens to a creamy consistency, usually about 5 to 7 minutes. Season with onion powder, salt, and pepper.
Preheat your oven to 375 degrees Fahrenheit. Drain the blanched green beans well and fold them into the creamy mushroom sauce. Stir in half of the crispy fried onions. If you used a skillet that is not oven-safe, transfer the mixture to a 9×13 inch baking dish at this stage.
Spread the mixture evenly and bake for 15 minutes. Remove the dish from the oven and sprinkle the remaining crispy onions over the top. Bake for an additional 5 to 10 minutes until the sauce is bubbling and the onions are deeply golden and extra crunchy. Let it sit for a few minutes before serving.
