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Anonymous
Member since December 1969
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Emmas Thanksgiving Green Bean Casserole

What you need: 

2 cups vegan cream of mushroom soup (I use Imagine brand)
1 cup vegan sour cream (I use Sour Supreme)
2 teaspoons onion powder
2 teaspoons garlic salt
salt and pepper, to taste
2 cups vegan corn flakes cereal, divided
4 (14 ounce) cans French cut green beans, drained
1 (10 ounce) block vegan mozzarella, grated

What you do: 

1. Preheat oven to 350 degrees F. In a medium saucepan, combine the cream of mushroom soup with the vegan sour cream. Use a whisk to make it creamy. Add onion powder, garlic salt, and salt and pepper to taste.
2. In a medium sized casserole dish, crumble 1/2 the cornflakes as sort of a bottom crust. Add green beans to top of crust. Pour sauce mixture from the saucepan on top of the green beans and cornflakes. Crumble the remaining cornflakes and sprinkle them on top.
3. Top with vegan mozzarella. Bake for 15 minutes, or until lightly browned.
Enjoy! This is excellent re-heated as well. This is definetly not a low-fat recipe, but it is a staple at our family's Thanksgiving dinner. Even the carnivores devour it, and it's so simple to prepare!

Preparation Time: 
15 minutes preparation, 20 minutes
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

;)b
Great recipe... 
Instead of the mushroom soup I used a 14.5 oz can of coconut milk and whisked a teaspoon of veggie bouliion paste into the coconut milk.
I used the "traditional" crispy onions for the top and also added some asparagus to the green beans....
also I ground up half a cup of soaked cashews instead of the block of vegan cheese
Then I topped it off with vegan mozzerella (Daiya brand is my favorite) :)>>>

It was very creamy and delicious ...

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Thanks a bunch for this recipe. As a life-long veggie, green bean casserole was a big part of my Thanksgiving experience. Now as a vegan I've been striving for a satisfying version. THIS IS IT! I made the following modifications: Instead of vegan cheese, I used a whole small steamed cauliflower pureed with a T of veggie bouillon paste and a t of Spike seasoning. I also tossed in some fresh garlic, fresh Marjoram, and about 1/2 cup broth from rehydrating some dried mushrooms for another recipe. Finally, I am a sucker for the french fried onions, and those worked great instead of corn flakes.

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I chose to make this recipe because it seemed the easiest of all the green bean casseroles here. ;) I'm so happy with the way it came out! Its very very tasty and my husband (who is an "omni") really liked it too. I'm going to make it for Thanksgiving at my mom's house this year and see if my family even notices that it is vegan. It tastes very creamy and I don't miss the fried onions one bit! The cornflakes and nice and crunchy and provide a nice contrast with the mushiness. I used about 1/4th of a block of vegan mozzarella on top, but I might add more next time.

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Okay, so I probably messed this recipe up a little by using french fried onions and not adding the onion powder or garlic salt :P but it was pretty good! My omni friend even liked it, and he doesn't like green bean casserole! I would say next time I make this I will try it the right way.

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This looks so WONDERFUL I really do not care for the recipes that call for those canned onion thingys. This is going to be soooo great I will be making this very soon, thanks for the gift!

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I have to say this about this recipe . . . I LOVED IT!!  I made just 3 minor modifications.  1) Made a 1/2 recipe  2) used 2 full cups of corn flakes for the 1/2 recipe and 3) substituted the block of vegan mozzarella with packet of Road's End Mozzarella Chreese.  Excellent!

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