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Vegan Green Bean Casserole

Wit and Vinegar Recipe by
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Vegan Green Bean Casserole
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6
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Vegan Green Bean Casserole

One of the main issues that might add to the stress of Thanksgiving is the growing number of family members that are either vegetarian or vegan. Today I’ve got a little help for that with one of my favorite Thanksgiving sides: Green Bean Casserole.

Ingredients

8
oz crimini or button mushrooms, sliced
5
tablespoons olive oil, separated
1/2
teaspoon garlic powder
1/2
teaspoon onion powder
1/2
teaspoon kosher salt
Fresh cracked pepper
3
tablespoons all-purpose flour
1 1/2
cups unsweetened almond milk
2
cans cut green beans, drained
Dash of hot sauce or sriracha, optional
1 1/2
cups fried onions

Directions

  • 1 Preheat the oven to 425°F. Toss mushrooms with 2 tablespoons of the olive oil and a pinch of salt and pepper, roast for 15 min.
  • 2 While they roast, make the sauce. Combine the remaining 3 tablespoons of olive oil with the garlic powder, onion powder, kosher salt, and a couple cracks of black pepper in a medium saucepan. Turn the heat on to medium and warm the olive oil. You don’t want it super hot, just warmed up.
  • 3 Add the flour, whisk to combine, and cook for about 3-5 min until color gets a little darker.
  • 4 Slowly add the almond milk while whisking and cook for approx. 5 minutes so it gets thicker.
  • 5 By now the mushrooms should be done so lower the oven to 350°F and add the mushrooms to the sauce with the green beans and the optional hot sauce.
  • 6 Place in a greased 8x8” baking dish and top with the fried onions. Bake at 350°F for 15 min, or until the onions get nice and toasty.
See Step By Step

Step By Step  

A delicious vegan version of a classic Thanksgiving side!

As prepared by Wit and Vinegar,

Even though it might seem a long way away, Thanksgiving is right around the corner – waiting to peek-a-boo and stress everyone out, then put them in a food coma.

One thing that might add to the mix is the growing number of family members that are either vegetarian or vegan. I’ve got a little help for that with one of my favorite Thanksgiving sides: Green Bean Casserole. But this version’s been veganized!


Vegan Green Bean Casserole

Ingredients! We’re going with almond milk for creaminess and Green Giant canned green beans (because I can only eat green bean casserole with canned beans). There are also some mushrooms that’ll get their roast on in the oven to up the flavor, because I LOVE ROASTED MUSHROOMS.


Vegan Green Bean Casserole

The first step is getting those mushrooms tossed in olive oil, salt and pepper and then roasting them in the oven. Roasting them brings out almost a meaty flavor that adds some goodness to the dish. While they roast we make the roux.


Vegan Green Bean Casserole

Adding spices to the olive oil while it heats up actually helps infuse the olive oil a little more and add more flavor. Once it’s heated up we add the flour and mix it together. 


Vegan Green Bean Casserole

Watch it bubble up like this for 3-5 minutes. After that we add the almond milk and let it cook for about 5 minutes to make sure it gets nice and thick. Then it’s time for the green beans and mushrooms to get to know the sauce, and for the fried onions to top it all off.


That gets baked for 15 minutes so the onions toast and then it’s straight to the Thanksgiving table – or any dinner table, in fact. November’s vegan month, so go out and try something new!

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Nutrition Information 
No nutrition information available for this recipe
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