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Vegan Green Bean Casserole

Vegan Green Bean Casserole
  • Prep 20 min
  • Total 40 min
  • Servings 6

This Thanksgiving indulge in a green bean casserole, a classic dish, but with a vegan twist. ...MORE+ LESS-

Wit and Vinegar
March 8, 2017

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

Steps

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  • 1
    Preheat the oven to 425°F.
  • 2
    Toss mushrooms with 2 tablespoons of the olive oil and a pinch of salt and pepper, roast for 15 min.
  • 3
    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.
  • 4
    Add the flour, whisk to combine, and cook for about 3-5 min until color gets a little darker.
  • 5
    Slowly add the almond milk while whisking and cook for approx. 5 minutes so it gets thicker.
  • 6
    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.
  • 7
    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.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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! 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. Bake for 15 minutes 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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