🌱 Ingredients
Breaded Onion Rings:
- 1 large white or red onion, sliced into ¼ inch thick rings
- 2 cups whole wheat bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoon nutritional yeast flakes
- ½ teaspoon sea salt (optional)
- 1 1/4 cups whole grain flour
- 1 cup nondairy milk
Sauce:
- 1 ½ cups nondairy milk
- ½ cup raw cashews
- 2-3 garlic cloves
- 1 ½ tablespoon cornstarch
- 1 teaspoon onion powder
- ¼ teaspoon nutmeg
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons apple cider vinegar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Veggies:
- 12 ounces fresh mushrooms (any variety), sliced or chopped
- 2-3 tablespoons dry white wine, for sautéing
- 24 ounces frozen green beans, French cut or whole
👩🍳Directions
- Preheat oven to 425°F.
- In a small bowl, combine the breadcrumbs, garlic powder, onion powder, nutritional yeast flakes, and sea salt.
- Place the flour, milk, and bread crumb mixture into three separate bowls.
- Bread the onion rings by coating them in the flour, the milk, and then the breadcrumbs. You can do several onions rings at one time.
- Place the breaded onions onto a baking sheet lined with parchment paper or a silicone mat. Bake for 10-15 minutes or until golden brown and crispy.
- Place the sauce ingredients into a high powered blender and blend until smooth and creamy. Set aside.
- In a large fry pan over medium-high heat, sauté the mushrooms using small amounts of white wine to prevent the mushrooms from sticking. Cook for 6-8 minutes or until tender.
- Place the thawed green beans and mushrooms into 9 x 13 inch casserole pan. Pour the cream sauce over the vegetables distributing the sauce evenly. Top the casserole with the baked onion rings and cover with foil. Bake at 375°F for 20-30 minutes. Remove the foil and continue to bake for an additional 20 minutes.
✏️ Tips & Hints
- You can soak your cashews if you don’t have a high powered blender for easy blending. This creamy white sauce can be used for scalloped potatoes, creamed corn, or even on pasta.
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