Vegan Green Bean Casserole! (Plant-Based!)

RECIPE BELOW!! I LOVE a good green bean casserole 😋 what I didn’t love is that after becoming plant-based, the cream of mushroom soup had dairy and lots of salt. In it. SOLUTION: make my own cream of mushroom! It’s actually pretty easy to do, and it only took about 10 min for the soup to be ready for combining with the green beans!
Your going to LOVE the depth of flavor in this comforting and creamy dish! 😋 You’re also going to love that it’s a plant-based dish for the table! HOORAY! 🎉🌱
Here it is, guys! Let me know if you try it!
INGREDIENTS:
2 12oz frozen bags of green beans, steamed to pkg directions
1 shallot, minced
1 T olive oil (sub in veg broth for sautéing of you’d like to make oil-free)
3 cloves of garlic, minced
1/4-1/3 c vegetable broth
8 small baby portobello mushrooms, rinsed and minced
2 T lite sodium soy sauce
1 T vegan Worcestershire (Lord Sandy’s is best)
1/2 t ground black pepper
1/4 t dried tarragon leaves
Pinch of ground thyme
1 c non-dairy milk
2 T white flour
1 can of French fried onions, divided
DIRECTIONS:
1. PREHEAT OVEN & STEAM GREEN BEANS. Preheat oven to 350F, and steam the green beans, according to package directions. You want the green beans fully cooked!
2. MAKE THE CREAM OF MUSHROOM SOUP (~10 min): In a small pot over medium heat, sauté the shallot in olive oil until soft, about 3-5 min. Add the garlic and cook until fragrant, about 1 min. Add vegetable broth and mushrooms and cook for a couple of minutes while to measure out the rest of the ingredients.
Add plant milk, soy and worchestershire, and seasonings. Stir and bring to a simmer, stirring occasionally.
Remove from heat. Add 2 Tablespoons of flour and whisk to dissolve any clumps. Taste and adjust any seasonings to your liking.
3. COMBINE & BAKE: In a casserole dish, mix the green beans, cream of mushroom soup, and about 1/2c of french fried onions. Evenly disperse and bake for about 15 minutes, or until heated through. STIR! Top with desired amount of french fried onions & bake and additional 5-7 minutes, until the onions have browned slightly.
4. SERVE & ENJOY! Let cool for a couple minutes, serve, and enjoy!
✅ TIPS:
~ Make sure no matter what kind of green beans that you're using (frozen or fresh) that you're cooking them THOROUGHLY before baking them! Otherwise that dry heat from the oven won't steam the green beans and it will take forever to actually cook the entire casserole.
~ You can use vegetable broth for sautéing if you wish! Just replenish as needed when cooking bc it evaporates out.
~ Lord Sandy's really is the best vegan worchestershire that I've ever had. It tastes almost identical to the worchestershire standard. I'm missing it! I haven't found another that compares.
~ Canned green beans are OK. I just prefer the more fresh green beans via frozen (especially since green beans are a summer legume. Some of the freshest you can buy in late fall are the frozen bags.
~ Omit the french fried onions for a truly whole food plant-based casserole that's sure to please!
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💕Happy eating!🌱
#greenbeans #thanksgiving #vegan #sidedish

[@LifeIsMessyImLearningAsIGrow]

Wow!! This looks delicious. I love the concept of a good casserole! Your clear presentation makes it look so easy I am definitely going to give this a try! I’d like to learn lots of different ways to make casseroles. I also make cooking videos! I love learning new recipes and tips from talented creators like you! I hope we can learn more from each other as we grow.

[@yolandaguajardo4880]

I’m definitely going to try it!😋😄👍🏼

[@theplantbasedcajun]

Awesome!! ❤️ Let me know how it goes!!

[@elfgreen1]

Delish!