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Traditional Green Bean Casserole

What you need: 

2 (8 ounce) packages mushrooms, sliced
1/2 cup slivered almonds
1/2 cup vegan margarine, or to taste (I use Earth Balance), divided
1 small sweet onion, diced very finely
2 tablespoons olive oil
1/4 cup flour, or to prefered consistency
3 cups water
vegetable buillon for 4 cups liquid
1 cup vegan coffee creamer
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 pounds green beans
large can (8 ounces) french fried onions (I use French's French Fried Onions)

What you do: 

1. Preheat oven to 350 degrees F. Lightly grease a casserole dish. In a pan, saute 1 package mushrooms, slivered almonds, and half the margarine. Place into prepared casserole dish and set aside.
2. In a separate frying pan, saute the small sweet onion and the other package of mushrooms in 1/4 cup margarine. In a sauce pan, whisk together olive oil and flour. In another pot, boil water and buillon. Add coffee creamer to pot. Whisk into flour mixture over medium heat.
3. After it is mixed and starting to bubble, add onion powder, garlic powder, and black pepper. Keep whisking over medium heat until it becomes thick and bubbly. Remove from heat and stir in the onion and mushroom mix you sauteed earlier.
4. Add green beans to casserole dish, and pour the gravy mixture over the green beans. Bake for 20 minutes. Remove from oven and sprinkle with french fried onions. Return to oven and bake an additional 10 minutes.
Source of recipe: The casserole we make for Thanksgiving and Christmas. It tastes delicious and traditional. Loved by vegans and non vegans. We tested it at a big family thanksgiving. No one touched our tofurky but this was gobbled up!

Preparation Time: 
20 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I use fresh and saute them. I use a 9x12 pan usually because I like plenty of crunchies on top. You can assemble it the day before I did that once and it still turned out great.

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Could I assemble this the day before and bake it the next day?

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I'm making this right now for my first Vegan Thanksgiving.  having with Thanksgiving "meat"loaf, roasted sweet potato with cashew butter sauce and the carmel apple pie.  Everything smells so wonderful and looks so beautiful!!!  :) :) 

Thanks for sharing this recipe.  piece of advice for others making it, only put 1/4 cup of better in first batch of mushrooms and rest in second batch.  I figured that out the hard way and was able to drain half the butter from first to put in second.  Also, doesn't say what size casserole dish so I just took a wild guess and used a 8"x6"x2".  It fit so probably a good size. 

Can't wait to taste it...smells fantastic, much better way to make the casserole than with frozen beans and cream of mushroom soup.

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This sounds yummy... do you use fresh, frozen, or canned green beans?

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