Every year for Thanksgiving, I make green bean casserole.
This year, however, I had to tweek my recipe a bit – making it completely from scratch.
It turned out absolutely delicious! All my family members raved how great it was (with none of them the wiser it was completely vegan!).
Even if you are not vegan – I urge you to try this next time you think about making green bean casserole! Enjoy –
4 cups chopped mushrooms
2 tb chopped onions
2 small cloves of garlic
3-4tb vegan friendly butter
2tb corn starch
2 ½ c soy or almond milk
4cans of green beans (you could use frozen or better yet fresh!)
2 containers of French fried onions
salt and pepper
Pre heat oven to 350.
Chop up mushrooms – I used baby portabellas for this recipe.
Chop up onions and garlic
Saute mushrooms, garlic, onions – add some pepper as well (skip the salt here for now because it will make the mushrooms wacky)
Add 2 cups of soy or almond milk (I used organic soy in my recipe) to the sauté mix and bring to a boil.
While that is heating up mix ½ cup of milk and your corn starch – whisk together with fork and make sure it is well incorporated.
Add the cornstarch mixture and reduce to a simmer – uncovered
While that is simmering (stir occasionally) – drain/clean green beans.
Add greenbeans to a nice container and mix with French fried onions. Once you approve of the consitency of the mix/mushroom mixture – pour over green beans – add salt and pepper – mix together well.
Bake for about 20-25 minutes
Stir again and add remaining French onions to top – back for about 6 more minutes.
Remove from oven and enjoy!