Green Bean Casserole with a Vegan Twist
Your favorite family Thanksgiving dish updated to a dairy-free casserole that tastes just like the old version. You might even convert some of your non-vegan family members with this! Try it this Thanksgiving and let us know how it went!
Vegan Green Bean Casserole
- 1 1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 cups chopped fresh mushrooms
- 1 teaspoon dried savory
- 1/2 teaspoon dried thyme
- 1/4 cup flour
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 1/2 cups unsweetened soy milk
- 1/4 cup nutritional yeast (optional)
- Salt and freshly ground black pepper
- 1 (3-ounce) can of French fried onions
- Cook the green beans in a pot of boiling salted water until tender. Drain well and set aside.
- Preheat the oven to 375°F.
- Heat the oil in a large skillet over medium heat.
- Add the onion and garlic, cover, and cook until softened.
- Stir in the mushrooms, savory, and thyme, and cook until the mushrooms are soft.
- Combine the vegetable broth and soy sauce in a small bowl.
- Whisk in the flour until smooth and add it to the mushroom mixture.
- Simmer and continue stirring until the liquid thickens.
- Stir in the soy milk and nutritional yeast (if you decide to use it) and simmer until thick, about 7 minutes.
- Season to taste with salt and pepper and add the reserved green beans, stirring to coat.
- Transfer the green bean mixture into an oiled casserole dish.
- Cover and bake for 25 minutes, then uncover and top with the French fried onions.
- Bake uncovered until browned and bubbly, about 10 minutes longer.
Serves: 4 to 6
Preparation time: 20 Minutes
Cooking Time:35 Minutes
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