Roasted Snap Peas and Green Beans with Vegan Caramelized Onion Gravy

I never much liked the traditional green bean casserole, with its soggy canned beans and overly creamy sauce.  Yet I could never help but mentally group it in the upper echelon of Thanksgiving foods.  It has somehow always seemed just as essential to the dinner table as stuffing and mashed potatoes with gravy, it was just a shame I didn’t enjoy it as much.

But this year, when I started brainstorming what I wanted to cook, I couldn’t help remembering Vegan Yum Yum’s decontructed green bean casserole from last year, which inspired me to reinvent the dish the way I wanted it.

I took advantage of two forms of cooking that have been obsessed with lately, caramelizing and roasting.  Sure I have to wait the better part of an hour before I can eat, but for the taste of slow cooked food, it’s worth it.  As the whether cools down and daylight hours shrink significantly, I appreciate every extra ounce of warmth that my food can absorb before it hits the plate.  This is truly my definition of comfort food.
Vegan Caramelized Onion Gravy
1 large yellow onion
3 large cipollini onions
1/4 c vegan margarine
1/4 c olive oil
1 1/2 tsp salt
2 tbsp flour
1/2 c veggie broth
1 c milk alternative (learn how to make your own)

Roasted Snap Peas and Green Beans
3/4 lb green beans
3/4 lb snap peas
olive oil

Start with the onions, because those will take the longest.  Remove the skin and chop them up into small slices.  I love cipollini onions because they are tiny and cute and very sweet.  But I also hate them because they are so awfully hard to peal.  That’s why I try to pick out the largest ones I can.  If you can’t find cipollinis then use an extra half of a yellow onion.  Remember that they will cook down significantly.

Melt the margarine and oil over high heat, then toss in the chopped onions.  Mix around for a minute to make sure the onions are evenly coated, and so they’ve gotten a chance to warm up a bit.

Cover, reduce the heat to medium, and let simmer for about 45 minutes.  Check on them and stir every 5-10 minutes (every 2-3 minutes towards the end) until they are much smaller in size, brown, translucent, and sweet.

Toss in the salt, stir around, then sift in the flour and mix well.  Add the veggie broth and turn up the heat, but reduce the heat a little if it begins to bubble too much.  Do the same with the milk alternative (like almond milk) and then cook down until it’s the consistency you’d like.  When finished set it aside and re-heat upon serving.

While the onions are cooking, start in on prepping the beans and peas by removing the stems, you can “de-string” your peas if you’d like.  Wash and drain well, then place them in a large bowl and toss them with a drizzle of olive oil and a healthy sprinkle of salt and pepper.

Lay them out on a pan covered in aluminum foil or parchment paper, and bake at 350F for 30-40 minutes.  Mix and turn halfway to ensure even cooking.  I stuffed them all on one tray but lost a few in the process, so it would be best to use two trays.

Bake until starting to wrinkle and get slightly brown around the edges, but they should still be green though.

Serve the beans and peas with the gravy over them and top with bread crumbs if you’d like.  Enjoy with friends and family!

Yeilds 4-6 as a side


Would go great with:


5 Responses to “Roasted Snap Peas and Green Beans with Vegan Caramelized Onion Gravy”
  1. I love this twist on the traditional green bean casserole. And I love your photos.
    I just made a green bean casserole but I made everything from scratch and made it allergen free – so gluten and dairy free. I have never been a fan of this casserole either, but it was mighty tasty!
    Thanks for sharing!

  2. Tori says:

    Those green beans are gorgeous. I never though to roast them, even though I love so many other roasted veggies.

  3. Carolyn says:

    Jacob (my eldest son) made the green bean and snap pea dish for our Thanksgiving feast and it was really delicious. The slow roasting beans and carmelized onions do take time but with all the action in the kitchen Thanksgiving is the perfect day for slow cooking. Everyone loved it. Your blog is great – beautiful photos, excellent recipes, well written!


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