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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?

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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My guy and I loved this!  Thanks for this recipe.

We made some substitutions:

    Veggie Stix (crunchy snack in the chip aisle) were used to replace the canned fried onions
    Almond Milk used in lieu of soy milk
    Arrowroot used in lieu of cornstarch
    Frozen Green Beans in lieu of canned
    Olive oil in lieu of vegetable oil

...and we doubled the mushrooms (like someone else had recommended).

After baking, it was still watery (maybe because I used frozen green beans) so I put the Pyrex on the stove and simmered to get rid of excess liquid.  This worked great!  Prior to serving, put some Veggie Stix on top and heated in the oven.
Turns out that there was already so much onion in the casserole that we didn't miss the onion flavor of the canned onions, and the Veggie Stix provided a nice crunch.  And, double mushrooms seemed perfect.

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I did a trial run of this recipe on Halloween, and it was to DIE for!  Absolutely perfect.  Yesterday I doubled this recipe for Thanksgiving and it went horribly wrong.  It never set up, even after adding to the cooking time.  I was very careful to double every ingredient.  I'm so confused.  :-\

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This was a huge hit at dinner!  Even relatives who don't like green bean casserole loved it.  It will be a staple on my table every year. 

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This was great!  I used Silk unsweetened soymilk, and the sauce was yummy.  I used regular  frozen  green beans instead of french cut ones, because I couldn"t get organic french cuts.  It didn't matter-it was still delicious.  I think the "odd sweet taste" that other people talked about was due to using plain soymilk, instead of unsweetened soy milk.  I used unsweetened in this and for my mashed potatoes, and our omni daughter raved about both.

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This was awesome! :D

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This really turned out great!  I just made it and wish I could eat it before taking it to the family for Thanksgiving tomorrow!

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I made this last Sunday in a test-run for Thanksgiving...it turned out awesomely (even using canned beans)!
Everyone who has tasted it really likes it (omnis every one!) :)

I bought 2 bags of fresh green beans yesterday, so I'll be making this with fresh beans for Thursday.
I have a little over 1 pound total, and once they're cleaned, de-stringed & snapped I think it will be about the same amount as 1 can.
There are basically 3 ways to go about this:
either
1) Steam the beans before adding them,
or
2) Saute or boil the beans first,
or
3) Add the beans raw to the mixture & bake at 350 for 1 hour instead of 15 minutes.

I think I'm going to steam mine, so as to save the oven for BCG's vegan pumpkin pie!  ;D
I would really like to try baking them from raw in the casserole, I think it would really be flavorful, but what can I say...I'm a bit impatient! ::)

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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.

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Does 1 can of green beans for this reciepe really feed 2-4 people?
Also, has anyone tried making this with Imagines Mushroom soup which is vegan.  I was thinking of using half of this and half of the soymilk for the recipe....  thoughts?

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