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Vegan Green Bean Casserole

What you need: 

1-1/2 cups nondairy milk
1 (2.5-ounce) cube veggie bouillon
1 to 2 tablespoons vegetable oil
1/2 medium onion, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1 carrot, diced
1/2 teaspoon basil
1/2 teaspoon garlic
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon thyme
2 or 3 tablespoons cornstarch or potato starch
2 or 3 tablespoons cold water
1 (14.5-ounce) can French cut green beans
1-1/2 (24-ounce) canisters vegan French fried onions

What you do: 

1. In a saucepan, heat the nondairy milk and veggie bouillon; stir until bouillon cube disintegrates. Just heat the milk, do not boil or scald it.
2. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; saute until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy).
3. Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well, because this will coagulate pretty quickly.
4. Quickly add the can of green beans, the sautéed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions.
5. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown. Remove. Eat. Enjoy.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

this was so freaking awesome!

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;)b  Wow!  A really good recipe and so tasty!  Thanks for sharing.  This is a great side dish!

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this  is an awesome casserole! i doubled the amount of green beans, mushrooms and onions and took out the carrots because i thought they made it a tad sweeter than i wanted. IT SERIOUSLY IS BETTER THAN THE NON VEGAN ONE!!!!! thanks :)

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:)>>>  I made a batch of these for Thanksgiving, alongside a batch of the traditional stuff, and served it to my omnivore relatives and kids. Everyone loved it, and several of us loved it even MORE than the traditional kind! I substituted rice milk for the soy, because of an allergy, and it worked great.

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I am not a big fan of green bean casserole but this was really good.  I used fresh green beans since they needed to be used up.  This will be my new recipe for the holidays.  ;)b

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I thought the herbs were a bit too much and really overpowered the veggies. My omni significant other seemed to really enjoy it though. I think I will try it again with fewer herbs and then hopefully return with a glowing review like others have given.

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This recipe rocks!  This has been a staple at family get togethers, thanks!

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I'm wondering if there is such a thing as vegetable bouillon that does not have msg or trans fat.  Any recommendations?  If they don't have this at my grocery store today, I'll just have to use my Bill's Best Chicknish seasoning instead since I'm making this for Thanksgiving tomorrow...

Here's what I use and LOVE: Edward and Sons Garden Veggie Bouillon
Ingedients: Sea Salt, organic Expeller-pressed Palm Oil, Yeast Extract, onion, organic Carrot, lovage, turmeric, Organic Celery, maltodextrin, parsley, organic Mace Spice.
It's vegan, gluten free, no MSG, no trans fats. I get it for about $2.60 a box at my local supermarket. This brand also makes  "not chicken" and "not beef" broth cubes, although I've never tried them (kind of freaks me out--I don't WANT to taste those things!). I hope you can find them, they're pretty awesome. If you're willing to spend more money, you can get a case of them on Amazon for $26 or so.  Sometimes I even just use a half cube, add some boiling water, and drink the broth. It's delish enough for even that!

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I'm wondering if there is such a thing as vegetable bouillon that does not have msg or trans fat.  Any recommendations?  If they don't have this at my grocery store today, I'll just have to use my Bill's Best Chicknish seasoning instead since I'm making this for Thanksgiving tomorrow...

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I made this for a potluck at work last week, and it was really good.  I've never had carrots in a traditional green bean casserole before and at first thought I wouldn't include them, but I did and it added very nice color and flavor to the dish.  I used a lot of mushrooms too.  I happened to have fresh green beans and used those instead of canned, and they turned out crisp and delicious.

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