Dairy-Free Green Bean Casserole

Preheat the oven to 350 degrees F and lightly grease a 9-x-13-inch baking dish. Add just enough avocado oil to lightly coat the entire bottom of a large sauté pan — you may not need the whole amount. Add the shallots in an even layer and turn the heat to medium-high. When the shallots start hissing, lower the heat to medium. Cook until deeply golden brown, stirring occasionally and lowering heat as necessary to keep the shallots from burning, about 15 minutes.

Transfer the crispy shallots to a paper towel–lined plate to cool. Gently dab to remove excess oil, and season with a pinch of salt.

Preheat a large sauté pan to medium heat and add the olive oil. Once it’s heated, add the onion, mushrooms, salt, and black pepper. Allow the mushrooms to brown, stirring occasionally, about 12 to 15 minutes.

Once the mushrooms are browned and the onions are tender, add the coconut milk, green beans, and garlic, and bring the mixture to a steady simmer. Cook until the green beans are just beginning to become tender, about four to five minutes.

In a mixing bowl, whisk the vegetable broth and cornstarch until the cornstarch is dissolved and no clumps remain. Slowly pour the cornstarch mixture into the simmering coconut milk. Use a rubber spatula to stir the mixture continuously and scrape the bottom of the pan. Continue simmering until the mixture has thickened to the consistency of gravy, about six to eight minutes.

Transfer the green-bean mixture into the greased baking dish. Bake for 25 to 30 minutes, or until the green beans are tender and the edges are bubbly. Top with crispy shallots.

Make Ahead: Prepare this dish through step 5 the day before, and refrigerate. Bring to room temperature and finish in the oven just before serving.