Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

High Protein Green Bean Casserole

side dish Nov 21, 2025

This meal is perfect for a Thanksgiving side dish (you can leave out the beans) or eat it as a meal on it's own with the beans! It is the vital wheat gluten that makes this higher in protein, but you can easily sub it out if you prefer. The silken tofu makes it extra creamy, even though it is just a little bit of tofu, it adds a lot to the dish.

Ingredients

16 oz green beans, ends trimmed and cut into 1-inch pieces
14 oz white button mushrooms, sliced
1 yellow onion, chopped
1 Tbsp dried thyme
½ cup raw cashews
1 cup water
1–2 heaping tsp vegetable broth paste
1 can chickpeas or white beans, drained and rinsed
4 oz silken tofu
⅓ cup vital wheat gluten OR tapioca starch OR cornstarch
1–2 Tbsp soy sauce
⅓ cup nutritional yeast
Salt and pepper, to taste
1 package crispy fried onions (for topping)

Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Chop the onion and add it to a large pot.
Trim and cut the green beans into 1-inch pieces; add to the pot.
Slice the mushrooms and add those as well.
Sprinkle the thyme over the vegetables and toss to coat.

2. Sauté the Veggies

Place the pot on the stove and cook over high heat for 2 minutes, stirring occasionally.
(While this cooks, blend the sauce.)

3. Make the Creamy Sauce

In a blender, combine:
- cashews
- water
- vegetable broth paste
- silken tofu
- vital wheat gluten or your chosen starch
Blend until completely smooth and creamy.

4. Combine Everything

Reduce the pot’s heat to medium and cook the veggies for another 2 minutes.
Lower heat to simmer and pour in the blended sauce.
Stir gently and let it cook for a few minutes until the sauce thickens slightly.
Add the nutritional yeast, soy sauce, salt, and pepper to taste.
Stir in the drained chickpeas/white beans.

5. Bake

Transfer the creamy mixture to a baking dish.
Top generously with crispy fried onions.
Bake at 350°F for 20 minutes, or until bubbly and golden on top.

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.