I have made this successfully twice now. Though I admit I have never made it with green beans. I don't normally have plain green beans on hand. I have used the frozen mixed vegetables (green beans, corn, peas, carrots mix) and it has come out delicious. At least adults like it, our girls...not so much, but maybe it's because of how it looks.
Vegan Green Bean Casserole
- 12 ounces green beans *or mixed vegetables*
- 1 1/2 cups French's French fried onions *I used Wegman's Brand, if you are an east coaster*
- 1 1/2 cups soymilk (unsweetened)
- 1 vegetable bouillon cube *Since we are just dairy free not vegan, I just used a chicken bouillion*
- 2 1/2 tablespoons cornstarch
- 2 1/2 tablespoons cold water
- 1/2 onion (medium sized, diced) *I used a whole onion*
- 1 carrot *omitted since I used mixed vegetables that had carrots in it*
- 3/4 cup sliced mushrooms *again, I used more*
- 1 tablespoon vegetable 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
Directions:
- preheat oven to 350 degrees.
- heat soy milk and bouillon in a sauce pan, stirring until cube disintegrates. Do not boil or scald the milk.
- saute onions, carrots and mushrooms in the oil.
- add salt, pepper, herbs and spices.
- whisk starch and water well then pour into the pan of milk. Stir well because it thickens 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 10-15 minutes or until the onions begin to brown.
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