Green Bean Casserole (Dairy free, Egg free, Soy free, Gluten free, Vegan)

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Thanksgiving is just one week away!  I love Thanksgiving and all of the family time with traditional favorite dishes crowding the table.  Something I haven’t yet made for Superman was Green Bean Casserole, so this year I’m adding it to my list of allergy-friendly holiday favorites!  This dish usually has cream of mushroom soup as it’s base, but making an easy “gravy” is a great substitute for the soup (and much healthier!)  If you’ve never made a gravy before, don’t sweat it.  Just follow the directions and you should be good to go.

Allergy Friendly Green Bean Casserols~No dairy, eggs, soy, peanut, tree nut, gluten, vegan~Mom Vs. Food Allergy

I topped this recipe with pan toasted onions and crackers to make it easily gluten free.  If you’re not following a wheat & gluten free diet, then store bought french fried onions may work for your family.  Please read labels carefully to assure that they are safe.

My family really enjoyed taste testing this recipe, and I hope it finds a place on your holiday table.

5.0 from 1 reviews
Green Bean Casserole (Dairy free, Egg free, Soy free, Gluten free, Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • For the gravy:
  • 3 T dairy-free butter (I used Earth Balance)
  • 1 small onion, finely diced
  • ⅓ cup flour (gluten free if needed)
  • 1½ cup unflavored, dairy-free milk (I used rice milk)
  • 1 tsp garlic powder
  • 1 tsp salt, more to taste
  • pepper to taste
  • 1-4 oz. can mushrooms, drained (optional)
  • 3 cans french style green beans, drained
  • For the topping:
  • 2-3 T dairy-free butter
  • 2 T dried, minced onion (reconstituted in 4 T water)
  • 1 cup crackers, coarsely crushed (gluten free, if needed)
Instructions
  1. Preheat oven to 350°F.
  2. Lightly grease an 11x7 (or similar size) baking dish.
  3. In a large skillet, sauté small onion in butter until tender over medium heat.
  4. Add flour and mix until flour has absorbed liquid.
  5. Add milk about ⅓ cup at a time, whisking each time to blend with flour & onion.
  6. Continue adding milk and whisking until gravy is well blended and thickening after each addition, before adding more milk.
  7. Once all milk is added to gravy, continue to stir over medium heat until it is heated throughout and the consistency of gravy.
  8. Add additional ingredients, except the green beans. Stir well to combine.
  9. Fold in green beans.
  10. Pour green beans into baking dish and set aside.
  11. For the topping:
  12. Melt 2 T dairy free butter in a medium sized skillet over medium heat.
  13. Add minced onion and sauté until just starting to turn golden.
  14. Add crushed crackers and "toast" in skillet by stirring frequently until golden brown.
  15. Add cracker topping to green beans.
  16. Put casserole in oven for about 15 minutes to heat throughout.
  17. Serve immediately and enjoy!

 

Allergy Friendly Green Bean Casserols~No dairy, eggs, soy, peanut, tree nut, gluten, vegan~Mom Vs. Food Allergy

If you need more recipes for Thanksgiving, try my Sweet Cornbread, Amazing Dairy & Egg Free Bread, Pumpkin Torte, or Roasted Sweet Potatoes.

I’d love for you to leave me some comment love below.  Let me know what you think about this recipe!

Allergy Friendly Green Bean Casserols~No dairy, eggs, soy, peanut, tree nut, gluten, vegan~Mom Vs. Food Allergy

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Pancakes With SunButter Cider Syrup (Dairy free, Egg free, Soy free, Peanut free, & Tree nut free, Vegan)

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There’s nothing like a slow Saturday morning breakfast with the family.  With coffee brewing, and the aroma of pancakes and sausage cooking, it’s easy to wish it could last all day.  It’s one of my favorite times of the week, and I do my best to make it happen as often as possible. The memories we make in the kitchen will be cherished by my kids some day, and I want them to remember the homemade pancakes that we made allergy-friendly on Saturday mornings.  The pancakes we love are dairy free, egg free, soy free, peanut free, and tree nut free, yet still so fluffy and perfect.

Pancakes w/ SunButter Cider Syrup~Allergy-Friendly~Mom Vs. Food Allergy

I wanted to make a homemade syrup for a long time, so I decided to make that happen.  I suggest starting to make the syrup so it can cook down while you’re flipping the pancakes.  So, mix up your pancake batter so it can sit a bit before you cook them.

To make the syrup, you’ll need:

1/2 cup dairy-free butter (soy free if needed, I used Earth Balance)

1 cup sugar

3/4 cup dairy-free milk (I used rice milk)

1/4 cup apple cider (apple juice may work, too, but I haven’t tried it)

1 tsp vanilla

1/3 cup SunButter

Directions:

Melt butter in medium size saucepan.

Once melted, stir in the sugar well until sugar is pretty much dissolved.  Add rice milk, cider, and vanilla, and stir well.  Bring to a boil for about 4 minutes, then reduce heat to a simmer, but still bubbling.  Add SunButter and stir until well combined.  Cook for an addition 6-10 minutes on a very low boil, letting the syrup cook down and thicken while stirring occasionally.  Once the syrup has started to thicken to a typical syrup consistency, you can remove it from the heat.  Set aside until ready to serve.  Store in the refrigerator for about 10 tens.  Reheat in the microwave before serving.

Now for the pancakes recipe!

Pancakes With SunButter Cider Syrup (Dairy free, Egg free, Soy free, Peanut free, & Tree nut free, Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 pancakes
 
Ingredients
  • 2 cups all-purpose flour
  • 2 Tablespoons sugar1½ cups dairy-free milk
  • 6 teaspoons baking powder
  • ½ teaspoon salt
  • 4 Tablespoons oil
  • 2 Tablespoons water
Instructions
  1. In a mixing bowl, combine all dry ingredients, stirring to mix well. In a separate bowl, whisk together all wet ingredients. Pour wet ingredients into dry ingredients, and mix well. Batter may still have a few lumps in it. Let sit for 3-5 minutes while heating frying pan or griddle to medium heat. Once hot, use dairy-free butter or cooking spray to grease pan. Cook pancakes, then keep warm in a warm oven. Serve immediately and enjoy!

Let me know in the comments what you like to top your pancakes with-I’d love to hear!

If you like the combination of SunButter and apples (or cider), try my SunButter Apple Cider.

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