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Green Bean Casserole

Serves 6-8


Green Beans
  • 1 C. thinly sliced shallots
  • 2 T. allergy-friendly butter substitute
  • 2 T. gluten-free, all-purpose flour
  • 1 C. rice milk or favorite dairy substitute, room temperature
  • 1 T. nutritional yeast, optional
  • 2 lbs green beans, ends trimmed


  1. Make the topping: In a small nonstick fry pan add the 2 T. allergy-friendly butter substitute and swirl to melt. Add the crushed Lentil Chips and saute until lightly browned. Remove from heat and sprinkle in the chives. Set aside.
  2. Warm a medium pan over medium heat for 30 seconds or so. Add a light swirl of olive oil and then the sliced shallots. Toss with tongs. Keep cooking over medium-high heat, adding water little by little as needed to prevent the shallots from burning while they caramelize. This should take about 10 minutes until you see a nice deeply browned color. Season with salt and pepper and remove from the pan.
  3. Into the same pan add the 2 T. allergy-friendly butter substitute, swirl until melted. Sprinkle in the all-purpose flour mix and stir with a whisk for 1 minute to cook out the “flour” taste.
  4. Slowly drizzle in the rice milk and whisk until it thickens into a béchamel white sauce. Add the nutritional yeast here if doing so. Season with salt and pepper. Pour into a bowl.
  5. Cook the green beans: steam the green beans in a large pot filled with 2 inches of simmering water. Drain and add beans back to the pot or into a bowl.
  6. Pour the béchamel white sauce into a bowl. Add the caramelized shallots and stir to combine. Mix in the green beans and toss to coat.
  7. Pour the green beans and sauce into your serving dish. Sprinkle the toasted Lentil Chips and chive mixture over the top and enjoy!