Happy Thanksgiving! I hope everyone is happily gathered around a turkey/main-dish-of-choice with friends and family. If you’re like me and live in Portland, OR, you may be having your Thanksgiving meal with you vegan next door neighbors. In which case, you’re going to need a recipe for vegan green bean casserole, stat! Because no Thanksgiving (not even a vegan one) should be without one. This is my standby recipe for this situation and it hasn’t failed me yet. It even won me $20 in groceries from one of our local food co-ops last year.
Vegan Green Bean Casserole
– 1/2 an onion, chopped
– 2 cups crimini mushrooms, chopped
– 2 Tbs vegetable oil
– 1/4 tsp garlic powder
– 1/2 tsp oregano
– 1/4 tsp ground thyme
– salt and pepper to taste
– 1 1/2 cups unsweetened soy milk
– 1 veggie bouillon cube
– 2 1/2 Tbs cornstarch
– 2 Tbs cold water
– 1 can french-style green beans, drained
– 5 oz. container french fried onions
1. Preheat oven to 350F. Get out an 11x5in. casserole dish.
2. Heat oil over medium-high heat. Add onions and mushrooms and sauté until softened, about 8 minutes. Add garlic powder, oregano, thyme, salt, and pepper. Remove from heat.
3. In a saucepan, heat soy milk and bouillon until just below boiling. Mix cornstarch and water together in a separate bowl and then slowly add to the soy milk mixture, whisking constantly. Quickly add sautéed vegetables, green beans, and about half of the french onions.
4. Pour vegetable mixture into the casserole dish and top with remaining french onions. Bake for about 15 minutes, until onions are slightly browned.
Have a happy Thanksgiving!