Raw Vegan Best Ever Green Bean Casserole

Green Bean Casserole is our tried and true Thanksgiving favorite! Oozy cream of mushroom soup with the perfectly soft but crisp green beans is heaven on a plate. We needed a recipe that could stand up again the traditional staple and still deliver. We’re thankful for this amazing recipe, because it does exactly that!

For those of you who haven’t heard of a dehydrator, this machine makes creating raw vegan variations of cooked favorites easy as can be. Right now we’re using this guy, NESCO FD-75A, Snackmaster Pro Food Dehydrator, White, 600 watts

But as soon as oh Santa Claus comes around our chimney, we’re hoping to be blessed with one of these guys, Excalibur 3900B Electric Food Adjustable Thermostat Accurate Temperature Control Faster and Efficient Drying Includes Guide to Dehydration Made in USA, 9-Tray, Black

The goal of eating raw is to receive complete nutrients from food and have those enzymes help us assimilate all the living food goodness. We got creative using our dehydrator to emulate “crispy” onion strings and soften green beans. We used our Vitamix 5200 Blender, Professional-Grade, 64 oz. Container, Black to create the delectable soup that we poured over the green beans, bringing the whole dish together like WOW!

No Food Coma Over Here!

Let us know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo of #rawfoodrevive on Instagram. Enjoy, Fam!

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Raw Vegan Best Ever Green Bean Casserole

Best Ever Raw Vegan Green Bean Casserole that is perfect and delicious for any holiday side dish or main that satisfies for that classic craving!

Course Side Dish

Cuisine Holiday, Raw Vegan

Keyword Casserole, Holiday, Raw Vegan

Prep Time 1 hour

Cook Time 10 hours

Total Time 11 hours

Calories 450 kcal

Ingredients

Cream of Mushroom Soup

• 1 1/2 cups Water
• 2 cups Portobello Mushrooms
• 1 cup macadamia or cashews soaked
• 1 Avocado pitted
• 1/2 cup White Onion
• 2 Cloves Garlic
• 1 Tbsp Extra Virgin Olive Oil
• 1 Tsp Lime
• 1/2 Tsp Nutmeg
• 1 1/2 Tsp Pepper
• 1 1/2 Tsp Salt
• 2 Tbsp Coconut Aminos

Crispy Onion Strings

• 1-2 Onions sliced
• Garlic Powder
• Salt
• Flax Meal optional

Green Beans

• 1 Package of Fresh or Frozen Green Beans
• 1 Tbsp Coconut Aminos

Casserole Assembly

• 1-2 Cups Cream of Mushroom Soup
• 1-2 Cups Crispy Onion Strings
• 2 Cups Dehydrated Green Beans

Instructions

Cream of Mushroom Soup

1. Add all ingredients to blender and blend until soup consistency is achieved.

Crispy Onion Strings

1. Toss sliced onions in garlic powder and salt. (Flax meal if preferred too).
2. Add to dehydrator sheet and dehydrate at 115℉ for 18-24 hours. (Dehydrate at higher temperature for crispier strings).

Green Beans

1. Toss green beans in coconut aminos.
2. Place green beans onto dehydrator sheet and dehydrate at 115℉ overnight or until soft.

Casserole Assembly

1. Mix green beans with mushroom soup in casserole dish.
2. Cover in onion strings.
3. Serve.