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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
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

This was disappointing.  Watery and bland.  We make over half of the food for our family Thanksgiving gathering, but we were embarrassed to bring this to the Thanksgiving meal with our other things. 

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f-a-b-u-l-o-u-s-!

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My mother kindly forwent our normal family green bean casserole to make this vegan version instead (especially for me!) this Thanksgiving. Everyone was happy with the change.  We made the fried onions homemade.  Thanks!

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I doubled the recipe, used Trader Joe's brand ff onions (no chemicals!), used a full bag of shredded carrots and 16 oz of mushrooms.  Excellent on Thanksgiving day.  Did not enjoy the leftovers.

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I can't even begin to explain how good this recipe is.  I've always made  it every year for Thanskgiving, although before my vegan days I would do it the traditional way.  This way is so much better though because it's so fresh and natural, mmm!  Every time though I always think I need more cornstarch than I actually do.  It always seems so liquidy, but don't be fooled, it all comes together when baked so in regards to cornstarch I suggest that less is more. 

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I liked this a lot while tasting during cooking...until I added the corn starch.  Somehow it gave it kind of a chalk-y, paste-y taste. 

The consistency was good though, and I followed the recipe, so I'm not sure what happened.  I haven't seen this issue in any of the other reviews...does anyone have any suggestions?  Would arrowroot avoid the chalk-y taste?

Thanks!

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Honestly I have NEVER liked a green bean casserole in my life, til now.  This was out of this world.  Its so creamy and has such an amazing flavor, it was also very quick and easy.  The only thing I worry about is the high sodium when using a bouillon cube, I will have to find a low sodium one somewhere cause i really want to make this again.

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As mentioned by denac, has anyone tried FRESH GREEN BEANS? I'd love to try making this vegan version but instead with fresh green beans. Is this just impossible to recreate? Longer cook time? Saute the green beans first before baking?  ???

thanks!
love green beans but not when they're canned,
melissa.

I always use fresh green beans when I make this recipe. I just steam them prior to popping it all into the oven

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This recipe is awesome.  I doubled it for Thanksgiving yesterday and increased the proportion of carrots and mushrooms and I was super impressed with how well it turned out.  Everyone loved it and the creamy inside was perfect - not too thick, not too thin.  It helps to stir all the ingredients together for an extra 30 or 60 seconds, as this allows the liquid to thicken during the baking.  Wonderful.  Thank you!

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DELICIOUS, and hearty. Very hearty. One of the recipes I'm now in charge of putting together for Thanksgiving in my home. This is just a great recipe. I love doing everything homemade, so it was great to see that such a delicious and easy recipe exists for this casserole. Thank you for sharing!

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