Beet Green Casserole is the perfect non-dairy stand-in for traditional green bean casserole. And it works with any hardy winter green–escarole, Swiss chard, or kale.
Non Dairy Beet Green Casserole
Servings
8 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek sliced and cleaned well
- 8 ounce pack of mushrooms sliced
- 2 bunches of beet greens kale, or Swiss chard, leaves only, chopped
- 1 tablespoon vegan butter
- 2 tablespoon flour
- 1 cup almond milk
- Pinch of ground nutmeg
- Kosher salt
- Freshly ground black pepper
- 1 cup panko homemade bread crumbs or cracker crumbs
Instructions
- Preheat oven to 375°F. Grease an 8- or 9-inch pie pan, or 8 ramekins with cooking spray.
- Heat evoo in a large sauté pan on medium. Sauté leek for 1 minute, or until it softens. Add mushrooms and sauté for 2 to 3 minutes more. Add chopped beet greens, and cook until wilted. Remove from heat and set aside.
- In a small pot, heat vegan butter over medium heat. Whisk in flour, and cook for 1 minute. Add almond milk a little at a time, whisking it to form a smooth mixture with each addition. Bring to a gentle simmer, and cook for 5 to 7 minutes while stirring continuously. Season sauce nutmeg, salt, and pepper.
- Stir almond milk mixture into greens. Pour mixture into prepared pan or pans. Top with bread crumbs or cracker crumbs, spray tops with cooking spray.
- Bake at 375°F for 45 minutes, or until golden brown on top. Remove from oven a cool slightly before serving.
I make something really similar and I put a raw egg in it. Makes a good brunch dish.