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Vegan Green Bean Casserole
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Ingredients (use vegan versions):
- 1 can French cut green beans
- 1.5 canisters vegan French fried onions
- 1.5 cups soymilk
- 1 cube veggie bouillon
- 2-3 tablespoon corn starch (or potato starch, or whatever starch) mixed with 2-3
- tablespoon cold water
- 1/2 medium onion, diced
- 1 carrot, diced
- 3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
- 1-2 tablespoon vegetable oil
- 1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
- whatever other hearty herbs make you happy
Directions:
This is meant to be a vegan version of
the traditional green bean casserole
served at holidays, etc., for those of
you who loved it and were sad to not
have it at the holidays once you went
vegan. Many of my non-veggie friends
like this better than traditional
green bean casserole because it has
more veggies and more herbs and
spices.
Heat soy milk and veggie bouillon in a
saucepan, stirring until bouillon cube
disintegrates. Do not boil or scald
the soy milk. Just heat it.
Sauté onions, carrots, and mushrooms
in the veggie oil in a skillet. Add
salt, pepper, and herbs and spices.
Mix the starch and water well, and
pour into the soymilk/bouillon. Stir
well, because this will coagulate
pretty quickly. Quickly add the can of
green beans, the sautéed veggies, and
about half of your French fried
onions, and stir well.
Pour that mixture into a casserole
dish or pan and top with remaining
French fried onions. Bake in oven at
about 350 degrees for 10-15 minutes,
until the onions begin to brown.
Remove. Eat. Enjoy.
Serves: 4-6
Preparation time: 15-20 minutes
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