gluten-free and dairy-free for Thanksgiving

(Sautéed Green Beans with Mushrooms and Crispy Shallots):

Here is a recipe for Sautéed Green Beans with Mushrooms and Crispy Shallots that fits the request for something delicious, gluten-free  and dairy-free for Thanksgiving . This side dish is straightforwardly simple and full of flavor, very well matched with classic holiday mains like turkey or ham .stay with goodeatsdaily.com

Why it is perfect for Thanksgiving:

This is a great addition to the main dishes on Thanksgiving. Green beans bring fresh, vibrant greens to the table, and mushrooms add a soothing, fall-inspired color to the table. The crispy shallots give it that special and delightful feel, yet keep it light enough not to overpower main dishes such as turkey or stuffing. This food can be one of the Best vegan Thanksgiving recipes. This dish is also gluten-free and dairy-free, so all of your guests can enjoy it!

 

Here’s the adjusted recipe for Sautéed Green Beans with Mushrooms and Crispy Shallots to serve 6 people. I’ve scaled the ingredient amounts accordingly:

ingredients for 6 Servings:

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1.5 lbs                     green beans, trimmed

3 pieces                  large shallots, thinly sliced

3 tablespoons        vegetable oil

12 oz                         mushrooms (such as oyster, shiitake, or maitake), sliced

3 tablespoons         unsalted butter (I always use vegetable butter. But if you are not allergic to dairy like me, this recipe will be more                                                 delicious with animal butter.)

1.5 tablespoons      sherry vinegar or red wine vinegar

3 tablespoons         grated Parmesan (I prefer ,use vegan Parmesan ,Many brands now offer ready-made vegan Parmesan cheese, which is                                      often made from nuts (like cashews) and nutritional yeast. When purchasing Parmesan, be sure to check the label                                              carefully to ensure it is both vegetarian and dairy-free.)

Salt, to taste

Freshly ground black pepper, to taste

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Instructions:

1. Prepare the Green Beans:

1. • Bring a large pot of salted water to a boil. Blanch the green beans by adding them to the boiling water and cooking for 3–4 minutes, until bright green and tender but still crisp. Drain and immediately plunge them into an ice bath to stop the cooking. Drain again and set aside.

2. Crispy Shallots:

1. •  In a large skillet, heat 2 tablespoons of vegetable oil over medium. Add thinly sliced ​​shallots and cook, stirring often, for about 6 to 8 minutes or when golden and crispy.
   • Towards the end, add a little salt to taste. At this stage, the shallots may still have some water and oil in them. To remove extra water and oil, it is better to place them on paper towels after taking them out from the pan.In the same skillet, add the dairy-free butter over medium-high heat.
   • Once melted, add the mushrooms. Sauté for 5–7 minutes until the mushrooms are golden brown and slightly crispy around the edges.
   • Add a pinch of salt and freshly ground black pepper to season the mushrooms.

3. Combine Everything:

1. • Add the blanched green beans to the skillet with the mushrooms. Toss to combine and sauté for another 3–4 minutes until the beans are heated through.
   • Add the sherry vinegar (or red wine vinegar) to the skillet, tossing everything to coat. The vinegar will add a nice tangy brightness to the dish.
   • Taste and adjust the seasoning with more salt and pepper if needed.

 

4. Serve:

1. • Transfer the green beans and mushrooms to a serving dish. Top with the crispy shallots.
   • For extra flavor (optional), sprinkle with a light dusting of grated Parmesan or dairy-free Parmesan for a nutty, savory finish.

stay with me by 5 helpful tips :

• While you can skip blanching green beans and go straight to roasting, it’s worth noting that blanching helps retain their vibrant green color and freshness. Additionally, it’s essential to ensure the beans are completely dry before roasting, as this guarantees the desired crunchy texture in the dish.
• Besides blanching, putting a small amount of baking soda in the boiling water to preserve the chlorophyll of green beans is a good way to keep their color bright green. Use sparingly; too much can soften beans and break down flavor. Generally, blanching would do just enough for its colour retention at bright green.
• If you want to use frozen green beans, make sure you blanch the green beans before freezing them. Otherwise, your beans will not have a pleasant taste and will be very soft and watery.

 

• If your roasted green beans aren’t tender, there could be a few reasons. First, they may be undercooked, as green beans need extra time to soften. Blanching them beforehand is also crucial, as it partially cooks them—about roughly around 50%—before roasting. Finally, make sure you’re using fresh green beans, as older ones are tougher and take longer to cook.

 

• Be sure to cut the shallots into thin rings so that they are completely crispy. Pay attention that shallots are more sensitive than onions and burn faster. So be aware of the roasting time.
• If shallots aren’t available, you can substitute them with onions, leeks, or garlic. However, remember that this recipe requires a mild, subtle allium flavor, which shallots provide without overwhelming the other ingredients in the dish.

This dish does a balancing act amongst taste, texture, and flavor and its also dairy free thanksgiving recipes .The earthy and umami flavors from the mushrooms and sautéed shallots are beautifully balanced against the sherry vinegar tang, which cuts through natural flavors of the green beans and mushrooms.

Crunchy green beans, tender mushrooms, and crispy shallots give each bite depth and satisfaction. Put them together, and you get a rich flavor profile. If you add vinegar, it brightens it out. With the optional Parmesan, one more layer of umami finishes the dish. I suggest that you definitely prepare this dish for your gluten-free and dairy-free  Thanksgiving dinner table and enjoy its great taste.

Total calories in the dish:

To calculate the approximate calories of each ingredient, I’ll break it down based on typical values per quantity. After calculating the total for each ingredient, I’ll provide the approximate calorie count for the entire dish.

Raw materials	Amount	calories
Green Beans	1.5 lbs	167 calories
Shallots	3 large shallots	66 calories
Vegetable Oil	3 tablespoon	360 calories
Mushrooms	340 gr	71 calories
Vegetable butter	3 tablespoons	300 calories
Sherry Vinegar	1.5 tablespoons	8 calories
Vegan Parmesan	3 tablespoons	60 calories.
Total Calories	1,032 calories for the entire dish

 

This calculation is a rough estimate based on common values, so the actual calorie count may vary slightly based on specific ingredients used.

Thanks for reading about our Sautéed Green Beans with Mushrooms and Crispy Shallots! We’d love to hear your thoughts or questions about this recipe. Feel free to share your ideas—we’re here to help!