Pareve Green Bean Casserole
"A Creamy but pareve version of the well-known green bean casserole. Even more delicious though. I wanted to make this one day and searched the internet for a recipe, when I couldn't find it, I made up my own recipe."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 tablespoons margarine
- 2 tablespoons onions, finely chopped
- 8 ounces white mushrooms, sliced
- 1 1⁄2 tablespoons flour
- 1 cup soymilk
- 1⁄2 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
- 2 (14 1/2 ounce) cans French style green beans
- 1 cup French-fried onions, crumbled
directions
- Melt margarine over medium heat.
- add onion and sauté until translucent.
- Add mushrooms and sauté until soft.
- Stir in flour. Cook for a few minutes, stirring constantly.
- Add the soy milk or non dairy creamer little by little, letting the flour-mushroom mixture absorb it.
- You should now have what looks similar to a creamy mushroom soup.
- Remove from heat and mix in garlic, salt, pepper, and green beans.
- Place in a greased 8 inch square baking dish.
- Top with French fried onions.
- Bake at 350 uncovered for 30 minutes, watch to make sure the onions on top don’t burn.
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Reviews
-
Excellent! Thank you for this; we served it for our first ever vegan kosher Thanksgiving this year. My husband has missed the traditional green bean casserole since we started eating a vegan diet, but he said this is spot on! You captured it perfectly! -
I was also looking for a pareve green bean casserole for Thanksgiving, but didn't see yours. I independently came up with almost the same recipe by combining the nondairy creme of mushroom soup 107359 recipe with a standard green bean casserole recipe. I added 1 can sliced water chestnuts. Also used 1 can chow mein noodles on top to add crunch because I couldn't find pareve French fried onions. Anyway, it came out great. -
Absolutely delicious!!! Well worth the prep time. I couldn't give it 4 stars because I used vegan Smart Balance instead of margarine.
RECIPE SUBMITTED BY
Eating good food is very important to me.
I think for me cooking comes naturally, as with all the women in my family. I started with baking when I was a teenager. It was an outlet for me to escape the angst I was having, it was therapeutic. I have always been very creative with writing, art, fashion, etc., this was the first time I was realizing that baking, specifically cake decorating could be creative too. When I started college at an interior design school, I was baking so much, that everyone was pushing me to go to culinary school instead. So I left after one semester to pursue my passion. I went to culinary school in a pastry chef program. After taking a required basic food prep course, I realized that I also love to cook.
Although I am not working as a chef right now, I am still a chef through and through. I love to plan menus, peruse cookbooks, and most of all slave in the kitchen. I have been blessed with the best supportive husband. And, I am a stay at home mom of 2 amazing boys, 10 months, and 2 1/2 yrs. With all that said my passion is to entertain family and friends. I will cook these huge meals, with several courses.
Before I had children I would spend days in the kitchen preparing these fabulous meals. Now I don't have the time, so I try cook simple and delicious food. I always try to buy organic produce and use the best quality ingredients.
I love everything about food and cooking (except the cleaning up part), even walking aimlessly around grocery stores is entertaining for me.
I also enjoy eating at restaurants. From dump to upscale, I am always drawing inspirations for my cooking when I dine out.
