Ingredients:

  • 1 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup shallots, thinly sliced
  • 3 tablespoons olive oil
  • 3 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk (or milk of choice)
  • 3 tablespoons all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon paprika

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Boil water in a large pot, add green beans, and cook for 3-4 minutes until bright green. Drain and rinse under cold water to stop the cooking.
  3. In a skillet, heat olive oil over medium heat. Add shallots and sauté until golden and caramelized, about 5-7 minutes.
  4. In a pot, whisk together vegetable broth, almond milk, garlic powder, onion powder, and thyme. Gradually whisk in flour until smooth. Cook over medium heat until thickened, about 5-8 minutes. Add salt and pepper to taste.
  5. In a large mixing bowl, combine green beans, sautéed shallots, and thickened sauce. Mix well.
  6. Pour the mixture into the prepared baking dish.
  7. In a bowl, combine panko breadcrumbs, melted butter, and paprika. Mix until breadcrumbs are coated.
  8. Evenly sprinkle the panko mixture over the green bean mixture.
  9. Bake in preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown.
  10. Serve warm and enjoy!