Nutritional yeast may not taste just like cheese, but in this dish the flavor can only be called “cheesy.” We had it over quinoa and amaranth, but it would be nice to have bread to sop up the “cheesy” sauce.
1 pound of green beans
1 medium onion
2 handfuls fresh mushrooms
1 C water
3 cloves garlic
1/3 C nutritional yeast
1/2 to 1 T olive oil
1/2 to 1 T butter
1/2 T arrowroot powder
Smoked or Hungarian paprika
Salt to taste
Dice the onion and remove the ends from the green beans. Snap the beans into about 2-inch pieces. Slice the mushrooms.
In a medium saucepan with a lid, bring the water to a boil. Add the onions and green beans, put the mushrooms on top, and put the lid on. Steam over medium heat until the green beans are tender. Mince the garlic fine and add it now.
Make sure there’s still about a cup of water in the bottom, if not add some more and bring it back to a simmer. Stir the oil, butter, and yeast together in a small bowl and then stir this mixture into the vegetables.
Mix the arrowroot powder with a tablespoon of cold water. Stir the dissolved arrowroot into the saucepan and stir, gently, until it thickens. Remove from heat and season with salt and paprika.