Vegan Green Bean Casserole
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
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.
SO HOW'D IT GO?
I thought this was really good! I left out the carrots and used 2 cups of fresh, steamed grean beans.
I'll be making this again for sure!!! ;)b
This recipe is FANTASTIC!!!! Since I discovered this recipe, I have made it for Thankgiving, Christmas, Easter, and any other time I have a craving or someone requests it. The first time I made it, it was at my grandmother's Thanksgiving. Only some people knew that it was done differently than the traditional way. Everyone who knew said that it was MUCH better than the condensed soup version and everyone else just raved about how fresh it tasted. This is a definite keeper!!!!
AMAZING RECIPE! I made this last year for Thanksgiving and I cannot wait to make it again this year. This was such a hit, even with my father who hates vegan food!
If I couldnt find a veggie bouillon but only found veggie broth - can this be used in place of and if so how? Im excited to try this for the first time but unsure of this one step.
Genius! This recipe is so delicious, only problem is now I'm addicted.
My omni husband LOVED it and we both had seconds!! Very yummy!!!! I used Hemp milk and added more onions on top a few minutes before it was done... cooked a few minutes longer (oven?)
Anyway, THANKS!!
Great casserole! I doubled the green beans, and I tend to think that one can would be too few. I love that this recipe doesn't ask you to find some vegan prepared cream of mushroom soup or a nasty powder mix or anything like that. The sauce is really tasty. "A can" of fried onions is vague; there were multiple sizes at my grocery store. I used one big can; I can't remember the size, but it was probably around 25 oz.
Like everyone else has said, this is better than the real thing. My sister doesn't even like green bean casserole and she loved this one. Absolutely delicious and so much cooler because it's vegan! ;)
Recently made this....was very tasty except that I'm a bit cornstarch retarded and couldn't get my soymilk mixture to thicken. (I added more fried green onions to help soak up the liquid..so it was a little onion-y) Other than that...very good.
i made this for thanksgiving, and it was great. i added a second can of green beans, cause I didn't think it had enough in the recipe to be the main part. i'm making it again at christmas for my family (and so I can have something to eat at their dinner!).
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