Vegan Green Bean Casserole
Preparation time: 15-20 minutes
1 can French cut green beans
1.5 canisters vegan French fried onions
1.5 cups soymilk
1 cube veggie bouillon
2-3 tablespoon corn starch (or potato starch) mixed with 2-3
tablespoon cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1-2 tablespoon vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage,
marjoram, thyme, whatever other hearty herbs make you happy
This is meant to be a vegan version of the traditional green bean
casserole served at holidays, etc., for those of you who loved it and
were sad to not have it at the holidays once you went vegan. Many of my
non-veggie friends like this better than traditional green bean
casserole because it has more veggies and more herbs and spices.
Heat soy milk and veggie bouillon in a saucepan, stirring until
bouillon cube disintegrates. Do not boil or scald the soy milk. Just
Sauté onions, carrots, and mushrooms in the veggie oil in a skillet.
Add salt, pepper, and herbs and spices.
Mix the starch and water well, and pour into the soymilk/bouillon.
Stir well, because this will coagulate pretty quickly. Quickly add the
can of green beans, the sautéed veggies, and about half of your French
fried onions, and stir well.
Pour that mixture into a casserole dish or pan and top with remaining
French fried onions. Bake in oven at about 350 degrees for 10-15
minutes, until the onions begin to brown. Remove. Eat. Enjoy.
Your question and comments are welcome