Vegan Green Bean Casserole
photo by alenafoodphoto
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 2 1⁄2 cups soymilk, plain
- 1 1⁄2 cups mushrooms, sliced
- 4 (14 ounce) cans cut green beans
- 1 1⁄2 tablespoons cornstarch
- 15 ounces French-fried onions
- 1 -2 teaspoon garlic powder
- fresh ground black pepper, to taste
directions
- Preheat the oven to 350 degrees.
- In a pot over medium-high heat, add 2c of the soy milk, the sliced mushrooms, garlic, and black pepper. Slowly bring to a boil and reduce the heat to a simmer. Dissolve the corn starch into the remaining ½c of soy milk and add to the pot. Stir well for 5 minutes and remove from the heat.
- Drain the beans and pour them into a casserole dish. Add about 1c of the onions to the beans, as well as the soy milk mixture and toss. Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions are brown. Let the casserole sit for 10-15 minutes to set and cool.
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Reviews
-
An allergy-friendly take on a Thanksgiving classic! I made this with coconut milk and a whole bunch of fresh green beans. When I put in the cornstarch, I realized I was just making cream of mushroom soup, so I added used my immersion blender to chop the mushrooms even smaller, and then I added potato flakes to thicken it a little more, just the way I wanted it. Everyone loved it with Thanksgiving dinner, and no one minded that it was dairy-free and soy-free (checked your fried onions to be sure they are soy-free!).
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Made with unsweetened almond milk, and a full 8oz button mushrooms. Fabulous replacement! It isn't QUITE as creamy as the regular version so I might up the milk a little next time. I'll also try using portabellos as they tend to lend more flavor. I used the big 6oz can of fried onions. And it seemed pretty spot on.
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This dish was a big hit for Christmas dinner! It was loved by vegans, vegetarians, and carnivores alike! I made it just as written, only I used just one large can of the onions, which I thought was plenty for my taste. Anyway, my vegan cousin was so happy to have this recipe and was very thankful to have something yummy to eat! Thank you for a delicious recipe!
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Really good! Very easy to assemble and much better than the traditional 'can of cream of mushroom' variety. I mistakenly bought the little can of fried onions, it was 2.8 oz. That's much smaller than wat the recipe calls for, but it seemed about right. With four cans of beans, this makes a substantial amount -- you'll need a 2.5 quart casserole dish or larger. It tastes very fresh and the mushroom flavor pops through nicely. There's no taste of soymilk so unless you tell your guests it's healthy and vegan, they'll never know.
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RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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