Vegan Sara Beth

Cranberry Pecan Green Bean Casserole

13X9 baking dish or similar sized baking dish

Base

1-2 teaspoons sea salt

2 lbs green beans, trimmed and cut

2 tablespoons olive oil

2 tablespoons orange juice

1 tablespoon tamari

Topping

1 1/4 cup cranberries

1 1/4 cup pecans

3 tablespoons brown sugar

1/3 cup oat flour

2 tablespoons olive oil

pinch of salt

Blanch green beans in salted boiling water for around 1 minute. Drain and rinse with cold water or ice bath to halt cooking. Dry green beans and dress with olive oil, orange juice, and tamari. Place green beans into a casserole dish and settle them so the lay evenly.

Process all topping ingredients in a food processor reserving oil until the very end. You want a very corse meal as your end result. Evenly sprinkle topping over green beans and  when topping is fully distributed gently press it flat.

Bake for 30 minutes at 375 degrees, then increase heat to 450 and bake for an additional 5-8 minutes.