Servings: 6 Time: 50 min
Ingredients
1/3 cup raw cashews, unsalted
1 large onion, divided
1/4 cup whole wheat panko bread crumbs
3 tbsp whole wheat flour
1/2 tsp sea or kosher salt (divided)
1/2 tsp ground black pepper (divided)
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp fresh thyme
1 lb. fresh or frozen green beans
2 tbsp olive oil
2 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup vegetable broth, low-sodium
1/4 cup freshly grated parmesan cheese
Pinch of nutmeg (optional)
Directions
Preheat oven to 400F and spray a baking sheet or line with parchment paper.
Spray an 8x8 square baking dish with cooking spray and set aside.
Place cashews in a small bowl and cover with hot water. Set aside to soak for 30 minutes.
Thinly slice one half of the onion and dice the other half, setting aside the diced for later. In a large bowl, add sliced onions, bread crumbs, flour, 1/4 tsp salt, 1/4 tsp pepper, and nutmeg (if using). Toss to combine.
Spread onions in an even layer on a baking sheet. Bake for about 20 minutes, tossing halfway. Watch carefully to make sure they don't burn. Once done, remove from oven and lower heat to 350F.
Bring a pot of water to a boil. Once boiling, add green beans and boil for about 4 minutes. Drain and run ice water over green beans to stop cooking. Set aside.
In a large skillet, heat oil over medium heat. Once hot, add diced onion and cook for 5 minutes. Add garlic and mushrooms and cook for another 5 minutes, stirring often. Add garlic powder, paprika, fresh thyme, 1/4 tsp salt, and 1/4 tsp pepper. Simmer for a minute.
Drain cashews. Place in blender with 1/3 cup water and blend until smooth and creamy. Add cashew cream to the mushroom mixture along with cooked green beans and nutmeg (if using), stirring to combine.
Transfer the mixture to an 8x8 dish. Top with baked onions and parmesan. Bake at 350F for 15 mins. Enjoy!
Notes:
Vegan: omit parmesan cheese. Add 1 Tbsp of nutritional yeast.
Storage: store in an air-tight container in the fridge for up to 4 days. Reheat in the microwave.
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