Paleo Spicy Green Bean and Mushroom Skillet needs to be on your Thanksgiving table! This dairy-free dish is also Vegan and Gluten-Free, and a healthier version of the traditional Green Bean Casserole.
So many exciting things for my readers on this recipe! First of all, green bean casserole has always been my favorite dish at the Thanksgiving table. The first Thanksgiving I spent with my husband’s family, my mother-in-law made a “spicy” variation that I absolutely loved. Gone were the days of the traditional green bean casserole. Using her recipe for spices, I have lightened it up to make it dairy-free, and much healthier. Healthy doesn’t mean less tasty either. My whole family LOVES this variation! A delicious creamy sauce is kicked up with spices and will have everyone begging for seconds. Mushrooms, green beans, and a drool worthy creamy sauce:
This easy recipe is made on the stovetop, and gives your oven more room for your turkey and other side dishes! It can be made earlier in the day, and re-heated right before serving. The mushroom creamy sauce cooks, while you boil and prepare the green beans. Toss together, and add walnuts for the added crunch and texture:
Paleo Spicy Green Bean & Mushroom Skillet
- 1 lb fresh or frozen green beans ends trimmed
- 2 tbsp avocado oil or olive oil, divided
- 2 cloves minced garlic
- 1 small yellow onion chopped
- 16 oz sliced white mushrooms
- 1 cup vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper*
- 1/2 tsp salt + more to taste
- 1 tbsp arrowroot powder
- 1 tbsp water
- 1 cup coconut cream or full fat canned coconut milk*
- 1 cup chopped walnuts
Begin by heating a large pot of water to a boil. Add green beans, and cook for 3-4 minutes. Green beans should be cooked, but still crispy. Drain and set aside.
Meanwhile, heat up a large skillet to medium high heat. Add 1 tbsp coconut oil, onion and garlic. Cook until fragrant, about 3 minutes.
Add another tbsp avocado oil to the skillet, then toss in mushrooms. Cook for another 3-5 minutes until mushrooms are soft and golden brown. Add arrowroot powder to coat the vegetables.
Pour in vegetable stock, bring to a boil. Reduce heat to a simmer.
Mix together spices and salt. Add to the vegetable mix.
Once sauce begins to thicken, mix in coconut cream or milk. Toss in green beans.
Transfer to a large shallow dish, top with walnuts. Serve immediately
1/4 Tsp of cayenne is pretty mild. You can add more than 1/4 tsp of cayenne pepper to kick it up a notch in the spicy department!