Vegan Green Bean Casserole
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
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.
SO HOW'D IT GO?
I rate this 4.5 out of 5 stars. The only spice I used was 1 TBS poultry seasoning (vegan) since the ingredients were the same as the spices listed in the recipe. I used 8 cups of frozen green beans that I had cooked and then added as you would the canned. Strangely enough this recipe seemed to taste even better the next day and I am eating it now cold and it still tastes good. Thank you karla_marx for sharing this recipe
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I made this the other night - sooooo good! I actually french fried my own onions and used fresh green beans. Didn't have many mushrooms on hand, though. Next time!
Just made this for dinner tonight for my non-vegan bud who LOVES green bean casserole. She really like it! I used unsweetened rice milk but thought it tasted a little sweet, she didn't. I sauted 1.5 cloves of garlic with the onion and moshroom and added more mushroom. I also used fresh green beans and steamed them before adding into mixture.
I was worried it was too watery but it really thickened well when baking.
I will deffinately make again. P.S. it was awesome as a side to baked sweet potato.
I followed the recipe exactly, and it was just okay for me. Not as yummy to me as other reviewers. I will have to keep looking for other green bean casserole recipes.
I never liked green beans as a child, but ever since I switched to vegetarianism 3 years ago (and then veganism), I have expanded my pallet. I absolutely love to cook, so I found this recipe to bring to my family's Thanksgiving get-together. I sat the dish down and grabbed a plate. It was fantastic!!! I went back for seconds, but there was nothing left. GOBBLED UP IN 10 MINUTES!
I decided to make it again three days later to bring to a friend’s house. Her response: This is better than my mom’s green bean casserole!
Thanks for the recipe! The only alteration I made was adding 2 more cans of green beans. I kept the same measurements for everything else.
Just made this for dinner! SO good, and very easy to make. I used almond milk, which worked perfectly. It's nice because I had all the ingredients around the house already. to make it a little healthier I opted out of the french fried onion and added a little more carrot and added some leeks. I also used fresh green beans and boiled them slightly prior to adding them to the recipe to lower cooking time in the oven as opposed to them being raw. I definitely plan to make this again and experiment with trying sweet potato perhaps instead of carrot!
i followed this recipe exactly and it was PERFECT!! we gobbled it up!
This was so good!! I ended up doubling the green beans. It was a big hit at Thanksgiving and will be made again and again! Thank you for posting this!
Glad I made this! Pretty tasty! :)
This is being prepared right now. I have made it every year for the last 5 or so years and people DEMAND it. The best! I always make my own french fried onions and wouldn't have it any other way.
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