Fresh green beans, cremini mushrooms, and red onions layered and drenched in a creamy tangy walnut sauce, topped off with panko bread crumbs and a drizzle of olive oil.
The sauce is a variation of the same sauce used in the delicious Mac and Cheese we made a little while back. I adjusted it for this recipe to look a little somethin’ somethin’ like this:
Creamy Tangy Walnut Sauce
- 1 1/4 cup walnuts
- the juice from one large and juicy lemon
- 1 large garlic clove
- 2 teaspoons arrowroot powder
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry mustard powder
- 1 cup water
- 1 1/2 cups unsweetened soymilk
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
Simply blend very well, and then pour the saucy-sauce evenly over your layered vegetables. Top with lots o’ panko bread crumbs, drizzle on some olive oil, and season with sea salt and black pepper. Bake at 375 degrees Fahrenheit for about fourty five minutes, or until the veggies have soaked up the delicioussauce!
To cut down on cooking time, lightly steam the green beans and mushrooms for a couple of minutes before adding them to the casserole dish.
Voila! DEVOUR! : )