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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
4 to 6
Recipe Category: 


Has anybody tried freezing this?  Could I make it up ahead of time and freeze it for a potluck next week?


Oh my goodness this was GOOD!  I'll be dreaming about this tonight.  It brings back memories, but was even BETTER than the traditional recipe I grew up with.  I loved the addition of carrots (just added 1/2 a bag of shredded carrots), and I couldn't believe how wonderfully the soymilk, boullion, cornstarch and mushrooms mimic "cream of mushroom soup".  I used fresh green beans and cooked it with the lid on for a bit before adding the topping, but next time I'll steam them a bit and just follow the recipe as is, as they were a little on the crunchy side.  I mixed 3 Tbs cornstarch with 3 Tbs water, and for the soymilk, I never buy anything but vanilla, so I used powdered "plain" soymilk mixed with water to equal the 1.5 cups.  I didn't find it uncommonly sweet at all.  Lordy this was good.  I also added garlic powder, salt, pepper and a few shakes of Italian Seasoning.  THANK YOU!!!!  :-*


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.  Thanks so much for this recipe, I know it will be a hit this Thanksgiving.


I LOVE THIS STUFF. when i was an omni, i never liked green bean casserole, so i made this on a whim and was surprised upon taking the first bite and discovering: THIS IS SO DELICIOUS. this started off as just a quick dish for my dinner, but ended up being eaten by my entire family, who all requested it for thanksgiving. it had the bready, gravy taste of most casseroles, but was so full of veggies that it works just as well as a side. no one could believe it was vegan. YUMYUMYUM.  :D


I love this recipe. I always suggest it to people. It's pretty freestyle as far as seasonings go, and I add more mushrooms. Try it again@


Man... I was so excited to try this recipe, but unfortunately, I just didn't enjoy it.

It's funny that jenniferhughes said this:

I didn't love this.
I found this recipe had an odd sweet taste to it... maybe because I used arrowroot instead of cornstarch???? I didn't use carrots.

I felt the exact same way!! ??? But I didn't use arrowroot; I used cornstarch, so I don't think that's it. I can't really pinpoint what exactly I don't like, but a big part of it is that I found it way too sweet-tasting--I was hoping it would be more savory. I just don't know why it would taste sweet... Perhaps I'll try it again because I love green bean casserole, but I don't think this recipe (as is, at least) is for me. :(

But on a positive note--I loved the idea of homemade fried onions! :D That part was amazing, and I had a hard time not just eating them all by themselves! I'll definitely be making those again!

Did y'all use unsweetened soymilk? Plain soymilk still has added sweeteners, so it can often make savory dishes taste too sweet. Unsweetened soymilk is very important in these cases. That's the only thing I could think of - I've made this a few times before, and I couldn't taste any sweetness, so I don't know what else it could be.


OK, I have a question here. English is not my mothertongue, French is. I know what broth is, no problem with that. but bouillon is the French word for broth. so what is bouillon in English? and then, what is stock? ain't this broth to?
big thanks to anyone who answers!!!!

Bouillon is concentrated stock/broth sold either in a little jar or in cubes in a box (usually 8 cubes per box).  It's an easy way to get concentrated flavor.  I use Rapunzel bullion cubes.  I hope this helps.


ok, i have a question here. English is not my mothertongue, french is. I know what broth is, no problem with that. but bouillon is the french word for broth. so what is bouillon in english? and then, what is stock? ain't this broth to?
big thanks to anyone who answers!!!!


A keeper, I really liked this .couldn't contain myself on it!


i LOVE this recipe!!! i added a lot of garlic to this... it was delicious! everyone loved it!



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