2 (8 ounce) packages mushrooms, sliced
1/2 cup slivered almonds
1/2 cup vegan margarine, or to taste (I use Earth Balance), divided
1 small sweet onion, diced very finely
2 tablespoons olive oil
1/4 cup flour, or to prefered consistency
3 cups water
vegetable buillon for 4 cups liquid
1 cup vegan coffee creamer
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 pounds green beans
large can (8 ounces) french fried onions (I use French's French Fried Onions)
1. Preheat oven to 350 degrees F. Lightly grease a casserole dish. In a pan, saute 1 package mushrooms, slivered almonds, and half the margarine. Place into prepared casserole dish and set aside.
2. In a separate frying pan, saute the small sweet onion and the other package of mushrooms in 1/4 cup margarine. In a sauce pan, whisk together olive oil and flour. In another pot, boil water and buillon. Add coffee creamer to pot. Whisk into flour mixture over medium heat.
3. After it is mixed and starting to bubble, add onion powder, garlic powder, and black pepper. Keep whisking over medium heat until it becomes thick and bubbly. Remove from heat and stir in the onion and mushroom mix you sauteed earlier.
4. Add green beans to casserole dish, and pour the gravy mixture over the green beans. Bake for 20 minutes. Remove from oven and sprinkle with french fried onions. Return to oven and bake an additional 10 minutes.
Source of recipe: The casserole we make for Thanksgiving and Christmas. It tastes delicious and traditional. Loved by vegans and non vegans. We tested it at a big family thanksgiving. No one touched our tofurky but this was gobbled up!