Vegan green bean casserole, anyone?
Posted by karatekid1975 on Oct 25, 2007 · Member since Feb 2007 · 456 posts
Ok, this is a spin-off from Jennifer's Thanksgiving thread. She posted a link for one recipe for green bean casserole. But it's not vegan. I can probably veganize it, which isn't really a big deal. But I was wondering if anyone knows of a vegan version. I'm lacto veg at the moment, but I want to work my way back to being vegan by Thanksgiving, and I really want to make a green bean casserole. Help?
Ahhhh!!! Thank you! I remember that both of us had pretty much the same comments about the VegWeb favorite GBC, so I am really excited to try this version! Did you like the topping listed here, Jennifer? Or would you prefer the fried onions? The homemade fried onions suggested on the VegWeb GBC recipe were pretty much the only part I liked about that one... :-\ Would you recommend this bread topping--and then you bake it with the topping on, right?? Sorry for all the questions! I am determined to have a delicious veg Thanksgiving! :D
Yes! I liked the homemade topping from the vegweb recipe comments.
I wouldn't normally use the fried onions, I have no idea what is in those things! (I think the plain ones are vegan though)
BUT I may for Thanksgiving since it'll give it more of the traditional taste.
When I don't use the french's onions, I pre-toast my topping before adding it to the top of the casserole. Just for a few minutes under the broiler. Stirring once.
If you didn't do that I don't think it'd hurt though.
karatekid I never tried a green bean casserole. What does it taste like or compare to?
Not really. I haven't had it in years. I actually forgot what it tastes like. But I remember having the dish on Thanksgiving as a kid, and I really want to make it this time around.
OMG!!! Thanks again Jennifer. I very much like your version better :D
OMG!!! Thanks again Jennifer. I very much like your version better :D
Cool. :)
My favorite part is that I can do all the skillet cooking the day before and put the topping on and pop it in the oven for 15 minutes on thanksgiving day.
OMG!!! Thanks again Jennifer. I very much like your version better :D
Cool. :)
My favorite part is that I can do all the skillet cooking the day before and put the topping on and pop it in the oven for 15 minutes on thanksgiving day.
That is perfect! Yay! :D
Now I just have to put the rest of my menu together... :-\ Which actually isn't so :-\ because it will be really fun; I'm mostly just concerned with getting enough time/room in the kitchen, since I will be sharing it with my family! And then making sure my dishes get baked & stay warm, while also sharing the oven with a big turkey... Man! I need to get a plan going.
Now I just have to put the rest of my menu together... :-\ Which actually isn't so :-\ because it will be really fun; I'm mostly just concerned with getting enough time/room in the kitchen, since I will be sharing it with my family! And then making sure my dishes get baked & stay warm, while also sharing the oven with a big turkey... Man! I need to get a plan going.
Okay, I AM anal... but I just finished my 3-day cooking schedule and 15 page menu/recipe packet yesterday. I have a tiny oven so I really have to plan it out.
I'm going to send one to my sister and my mom, since my grandparents and mom are pretty much vegan (they're not strict if someone else is cooking) ...but my sister is a SADder all the way and SHE'S supposedly cooking!! I'm so scared for them.
She's planned on cooking for the last 3 years and "gets sick" at the last minute every time ??? ::)
I'm hoping that if she sees my packet she'll actually shop earlier than the day before and change some non-vegan things around when she sees that it's not hard. ?
OMG!!! Thanks again Jennifer. I very much like your version better :D
Cool. :)
My favorite part is that I can do all the skillet cooking the day before and put the topping on and pop it in the oven for 15 minutes on thanksgiving day.
Great idea, Jennifer. I can do the skillet part the night before, and bake it on Thanksgiving. Sweet! You rock for telling me this :)
Ohhh boy! I made the Vegan Green Bean Casserole tonight and it was soooo goooood!!!
My favorite part is that I can do all the skillet cooking the day before and put the topping on and pop it in the oven for 15 minutes on thanksgiving day.
Jennifer, can you tell a novice cook (me!) if you'd be assembling and refrigerating the entire dish minus the topping? Or will you hold off on adding the cream sauce until the same day it's cooked? I ask because whenever I try to do things like this I tend to screw it up (things get soggy or mushy or just don't cook right), but I love the idea of getting some of the work out of the way the night before.
Jennifer, can you tell a novice cook (me!) if you'd be assembling and refrigerating the entire dish minus the topping? Or will you hold off on adding the cream sauce until the same day it's cooked? I ask because whenever I try to do things like this I tend to screw it up (things get soggy or mushy or just don't cook right), but I love the idea of getting some of the work out of the way the night before.
Well, I'm pretty sure I'm going to do it all before.
I haven't done it like this ahead of time yet.
As long as it's sealed well I don't see a problem. I'll probably put it in a separate tupperware (not the baking dish) so that I can get a lid on it.
This is kinda one of those better the next day things IMHO.
There isn't anything to get soggy in the filling. So I think it'll be ok. If anything the flavors will meld together. The topping might get soggy so that's why I'm leaving it off until I bake it.
I suppose you may have to increase the baking time (warming time really) if it's been in the fridge all cold and stuff.
And just make sure it's not lumpy BEFORE it goes in the fridge, and give it a good stir before topping and baking...?
JenniferHughes, Any idea of how many servings this would make? I'm serving two other veggies (brussels sprouts and squash) and a salad. I'm going to have somewhere between 8-14 people. (Six maybes a week ahead. Grrr!)
Six maybes?! That would drive me nuts! :-\
I made this last weekend (it was delicious--but next time I will definitely make more sauce (maybe 1.5 times the amount called for) & make sure it gets thicker before baking; maybe that's just me), and I would say it serves 6 people? I am not the best at estimating serving size & how many people a dish will feed, but my boyfriend & I ate it for dinner, with lunch the next day, and then my parents had some... 6-8, I'd say, with medium-sized servings.
I made the one on the front page of this site last year and it was a HUGE hit. I use fresh green beans, steamed prior to tossing it all in the oven.
ALSO, MAKE YOUR OWN FRENCH FRIED ONIONS. THEY ARE SO MUCH BETTER TASTING AND BETTER FOR YOU (no hydro oils)!
Thanks jesscita. I'm going to triple it with the additional sauce and see how that goes. I'm hoping to acquire some vegan heavy cream substitute on my trip into civilization Friday; maybe that would help to thicken?
I would think so! I also suspect I didn't cook it for long enough because it looked like the volume was reducing too much to cover all the beans... Which would be solved if next time I make more sauce!
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