Vegan Green Bean-Veggie Casserole

Ingredients

• Vegan nonstick cooking spray
• 3 tablespoons olive oil
• 1 DOLE® Carrot, chopped
• ½ DOLE® Yellow Onion, chopped
• 1 pound fresh green beans, trimmed and cut crosswise into 1-inch pieces
• ½ pound DOLE® Brussels Sprouts, trimmed and quartered
• 1 cup small DOLE® Cauliflower florets
• 1 package (8 ounces) DOLE® Cremini Mushrooms, thinly sliced
• 1 cup packed DOLE® Baby Arugula
• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• ¼ cup all-purpose flour
• 1 cup vegetable stock
• 1 cup oat milk
• ¾ cup dairy free heavy whipping cream alternative
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 container (6 ounces) crispy fried onions

Directions

1.     Preheat oven to 400°F; spray a 13 x 9-inch baking dish with nonstick cooking spray.

2.     Heat oil in a large nonstick skillet over medium heat. Add carrot and onion; cook 3 minutes or until tender-crisp, stirring occasionally. Add beans, Brussels sprouts and cauliflower; cook 3 minutes or until tender-crisp, stirring occasionally. Add mushrooms; cook 3 minutes or until tender-crisp, stirring occasionally. Add arugula; cook 2 minutes or until arugula is wilted, stirring occasionally. Add lemon juice; cook 1 minute or until most liquid is absorbed, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Stir in stock; cook 2 minutes or until thickened, stirring frequently. Stir in milk, cream, salt and pepper; cook 3 minutes or until thickened, stirring frequently.

3.     Spread vegetable mixture in prepared dish; sprinkle with crispy fried onions. Bake casserole 20 minutes or until heated through and top is golden brown. Makes about 10 cups.