Vegan Green Bean Casserole With Creamy Onion Gravy
From Chef Beverly Bennett in Vegetarian Child magazine back in 2003.
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INGREDIENTS
Nutrition- 1lb frozen French-cut green beans, thawed
- 1cup soymilk
- 28ounces French-fried onions, divided
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
Gravy (use 1 1/2 cups)
- 2
- 2teaspoons canola oil
- 2
- 8cups vegetable stock
- 2⁄3cup tamari
- 2teaspoons rubbed sage
- 1teaspoon dried thyme
- 2teaspoons salt
- 1teaspoon pepper
- 1 1⁄2
- 1⁄4cup chopped fresh parsley
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DIRECTIONS
- Grease casserole then combine half of the french fried onions with all of the ingredients and stir well.
- Bake at 350F for 15-20 minutes or until bubbly.
- Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown.
- Creamy Onion Gravy:
- Saute onions in canola oil until lightly browned, about 5 minutes.
- Add garlic and saute an additional 2 minutes.
- Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender.
- In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour.
- Remove saucepan with simmering broth from the heat.
- Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once].
- Return to heat, whisking constantly, and cook until thickened.
- Whisk in parsley. Taste and add more salt and pepper if needed.
- Yield: 6 1/2 cups.
- brown flour: put flour in pan over low heat and stir until it becomes a golden brown.
- Set aside to cool.
- Make ahead and store for months.
- Use the left over gravy for something like the herb roast or Ricker's Tofu roast.
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