” Who’s bringing the green bean casserole ? ” is a commonly asked question around holiday gatherings in many homes. The week after Thanksgiving last year, around my first few months of going vegan, I made this casserole and thoroughly enjoyed it. It gave me a little hope that there could be some delicious vegan food in my future. At first it was looking pretty grim, but almost one year later, I still love this recipe.
- 12 ounces green beans, drained
- 1 1/2 cups fried onions
- 1 carrot
- 1 1/2 cups almond milk or soy milk
- 1 vegetable bouillon cube
- 2 1/2 tablespoons cornstarch
- 2 1/2 tablespoons cold water
- 1/2 medium onion, chopped
- 3/4 cup sliced mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon sage
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
To make :
Preheat oven to 350 degrees.
Heat the milk and bouillon in a sauce pan, stirring until cube dissolves. Do not boil the milk.
Saute onions, carrot and mushrooms in the oil.
Add salt, pepper, herbs and spices.
Whisk starch and water well then pour into the pan of milk. Stir constantly, it thickens up fast.
Add can of green beans, vegetables and about half of the fried onions.
Pour the mixture into a casserole dish and top with the rest of the onions.
Bake in the oven for 15 minutes.
I usually serve this with homemade chicken style seitan and mashed potatoes, like pictured here :