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?
This one is very popular: http://vegweb.com/index.php?topic=6137.0
Many of us (and the omnivores to whom we've served it) think it's much better than the traditional kind.
Yes. Veggydog is right. That GBC is really good (and easy). My omni dad said it was the best GBC he's ever had.
same here. All my guests loved it last year.
I might go easy on the fried onions next time, though... it has certain... effects :-X
I looove green bean casserole! Has anyone tried mixing/using different vegetables like asparagus or brussels sprouts, etc? I'm curious to experiment with different veggies sometime. Someone let us know if they try it :)
I looove green bean casserole! Has anyone tried mixing/using different vegetables like asparagus or brussels sprouts, etc? I'm curious to experiment with different veggies sometime. Someone let us know if they try it :)
funny you mention it cus i just made this tonight:
http://vegweb.com/index.php?topic=19524.0
(with asparagus instead of broccoli) yum.
Heh. Does anyone other than my family call this stuff "funeral casserole?" It shows up as potluck food at all our family gatherings, including funerals, and it kind of got stuck with that name. I like it, about once a year... and it does sure taste like the holidays/family get-togethers!
By the way, but totally on a tangent, has anyone ever tried Amish Funeral Pie? It's basically a raisin pie and my grandma used to make it... quite delicious and probably good for the holidays (especially if you don't call it that!)
No, I just used regular frozen cut green beans and I sort of eyeballed the amount. I also shredded the carrot, because I hate chunks of cooked carrot but I like the flavor it adds to things.
I'm trying this recipe for Thanksgiving too! I volunteered to bring the GBC this year and I'm not going to tell people it's vegan first. However, i'll have to make it once before Thanksgiving so I can be sure to get it right.
I make my own gourmet version of green bean casserole. I blanch fresh green beans until crisp tender, set aside. Saute an onion, garlic and lots of mushrooms in EB or evoo. Add plain unsweetened cream substitute. Combine the mixture. Make fresh bread crumbs by sauteing sourdough that is ripped into chunks in EB, garlic, salt, and herbs de provence. Top green beans with toasted bread crumbs and bake at 350 degrees for about 45 minutes.
Ooh that sounds yummy, Redjen!
For the vegweb vegan green bean casserole recipe (linked by veggydog above), can anyone tell me if you need to bake it longer when using fresh green beans instead of canned?
Redjen - are your green beans still somewhat firm (non-mushy) after blanching and baking at 350 for 45 minutes? I ask because this varies so much from the 10-15 minute canned-bean recipe.
Thanks in advance! I'd like to do a practice run before Thanksgiving and can use all the cooking tips I can get. :)
Since the canned or frozen green beans are already cooked, I'd blanch fresh green beans and then proceed as normal. I used frozen last year and it worked.
I prefer frozen too because canned green beans seem too mushy...I like for them to still have their crunch!! :D
I'm going to try the recipe that veggydog linked and if it turns out then I'm going to offer to bring it for our family gathering.
I just made this tonight because GBC is my dish to bring for this Thanksgiving so I needed a trial run. It turned out awesome. I was a little nervous at first when I first put it in the oven and after I checked on it at 10 minutes because it was still so watery and hadn't thinkened up. I made the homemade fried onions that was suggested by another reviewer (awesome thank you) and put those on top last and put it back in the oven for another 5 minutes. It came out thick and creamy and delicious! I used almost all of a 16oz bag of frozen green beans and one large portebello mushroom. Anyone who is thinking about making this, just do it!
I wasn't pleased with how the vegweb favorite green bean recipe turned out for me a few month ago.
Which is why I use the other recipe I linked. It was really great.
I think I also used frozen beans instead of all the blanching she does.
I think to make it vegan, the only thing to sub is half and half.
I use a unsweetened soy cream.
But I don't think you can get it in the states so I'd suggest using an unsweetened soymilk (as opposed to a Silk creamer)
Thanks Jennifier. I will definitely take a "test run" with your suggestion on the recipe and see how it turns out.
Okay i actually looked at my recipe notebook.
Here's the recipe how I changed it.... guess I did a little more than I thought!
Green Bean Casserole
A Gourmet Vegan Version of the Old Favorite
Ingredients
1 tablespoon Earth Balance
1 tablespoon fresh garlic, minced
1 half a medium onion, chopped
1 bag frozen green beans 12-16 oz?
1 small box button mushrooms, sliced
2 tablespoons cornstarch (or arrowroot powder)
3/4 cup veggie stock
3/4 - 1 cup UNsweetened soy milk (not just “Plain“: UNsweetened)
Salt & Pepper to taste
TOPPING:
(make this topping or just use plain French‘s Fried Onions)
2 slices whole grain bread (the grainier the better)
1 tablespoon Earth Balance
1 half medium onion, chopped OR 1/2 a 2.8 ounce can of French fried onions
salt
freshly ground black pepper
Onion powder to taste
Directions
Cook green beans in microwave, according to package directions, set aside.
In a extra large skillet heat 1 T EB, add chopped onion and mushrooms.
Sauté until mushrooms loose their liquid, about 5 minutes and then add garlic. Sauté for 1 min more. Add the veggie stock.
Wisk the cornstarch into the soy milk, mix well. Then add to the skillet. Lower the heat while stirring, bring to a simmer but don’t allow it to boil.
Add green beans, salt and pepper. Simmer and stir until noticeably thickened.
Pour mixture into a casserole dish, top with topping and bake at 400F for 20 minutes.
TOPPING:
In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process.
karatekid I never tried a green bean casserole. What does it taste like or compare to?
Okay i actually looked at my recipe notebook.
Here's the recipe how I changed it.... guess I did a little more than I thought!
Green Bean Casserole
A Gourmet Vegan Version of the Old Favorite
Ingredients
1 tablespoon Earth Balance
1 tablespoon fresh garlic, minced
1 half a medium onion, chopped
1 bag frozen green beans 12-16 oz?
1 small box button mushrooms, sliced
2 tablespoons cornstarch (or arrowroot powder)
3/4 cup veggie stock
3/4 - 1 cup UNsweetened soy milk (not just “Plain“: UNsweetened)
Salt & Pepper to taste
TOPPING:
(make this topping or just use plain French‘s Fried Onions)
2 slices whole grain bread (the grainier the better)
1 tablespoon Earth Balance
1 half medium onion, chopped OR 1/2 a 2.8 ounce can of French fried onions
salt
freshly ground black pepper
Onion powder to taste
Directions
Cook green beans in microwave, according to package directions, set aside.
In a extra large skillet heat 1 T EB, add chopped onion and mushrooms.
Sauté until mushrooms loose their liquid, about 5 minutes and then add garlic. Sauté for 1 min more. Add the veggie stock.
Wisk the cornstarch into the soy milk, mix well. Then add to the skillet. Lower the heat while stirring, bring to a simmer but don’t allow it to boil.
Add green beans, salt and pepper. Simmer and stir until noticeably thickened.
Pour mixture into a casserole dish, top with topping and bake at 400F for 20 minutes.
TOPPING:
In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process.
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
jenniferhughes....your recipe sounds delicious. too many choices now!
Pages