Instructions

1. Preheat oven to 400F.
2. Bring a large pot of water to a boil and add two tablespoons salt.
3. Add green beans and cook for five minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
4. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and heat for two to three minutes.
5. Add shallots and garlic. Season with salt and pepper and stir. Cook for two to three minutes, then add mushrooms and cook for four minutes more or until lightly browned.
6. Sprinkle in flour and whisk to stir, coating the veggies. Cook for one minute, then slowly add in vegetable stock, whisking well to incorporate.
7. Add almond milk and whisk to stir again. Reduce heat to low to thicken. Cook for five to seven minutes more, or until thick and bubbly.
8. Add one-half of onion rings to the sauce.
9. Place green beans in a casserole dish. Pour sauce over the beans and toss. Top with remaining fried onions.
10. Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top.