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!
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.
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.
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.
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!