Why do I only make this stuff on Thanksgiving? Seriously! We should be eating this EASY VEGAN GREEN BEAN CASSEROLE more than once a year! Wouldn’t you agree? Especially when it only requires 10 ingredients and one pan!
I’m a Side Lover!
For me, it’s all about the SIDES!! I could easily go without turkey (well actually I do now) and just load up my plate with mashed potatoes, gravy, stuffing, more gravy, scalloped corn, sweet potatoes, coleslaw, crescent rolls, another spoonful of gravy, and GREEN BEAN CASSEROLE.
Don’t you just love the holidays? When it’s totally acceptable to go up for seconds (or thirds) and then just lay around and watch football and probably dose off and then wake up and make another plate…of sides! Best days ever!!
How to Make This Easy Vegan Green Bean Casserole
Since we’re making our own cream of mushroom, I like to keep it simple and go with canned green beans and French’s Fried Onions. The base of this recipe, which are the creamy mushrooms, isn’t really that hard and it’s so worth it! Homemade versions are always better than the store-bought ones! So, here we go:
Using a cast-iron skillet if you have one, sauté garlic and onion in a little butter. Add the chopped mushrooms and soy sauce (or tamari) and continue to sauté your veggies. In a separate bowl, whisk together the stock, flour, soy milk, and Marmite (optional) until no lumps remain. Then, pour that over the mushroom mixture and continue to whisk until your sauce thickens, about 8-10 minutes. Once the sauce is thick, add the green beans and stir. Cover and transfer to 350°F oven and bake for 30 minutes. After 30 minutes, remove cover and top with fried onions. Return the skillet back to the oven, uncovered, and bake for an additional 15 minutes.
More Recipes for Your Holiday Table
Traditional Sausage Stuffing – Except Vegan
Vegan Scalloped Corn with Saltine Crackers
Baked Yams with Vegan Marshmallows and Pecans
Easy Vegan Green Bean Casserole
Ingredients
- 2 tablespoon Vegan Butter
- 2 Garlic Cloves Minced
- ½ Onion Diced
- 8 oz Mushrooms Thinly Sliced
- 1 teaspoon Reduced-Sodium Soy Sauce or Tamari
- 2 Cups Vegan Chicken Stock Or Vegetable Stock
- ½ Cup Soy Milk Plain and unflavored. Check the label – no added sugars!
- ¼ Cup All-Purpose Flour
- 3 15-oz Cans French-Style Green Beans Drained
- 6 Ounces Crispy Fried Onions
Instructions
- Preheat oven to 350°F
- In an oven-safe or cast-iron skillet, melt vegan butter over medium heat.
- Add onion and garlic and sauté for 1-2 minutes.
- Add mushrooms and soy sauce (or tamari) and cook for another 6-8 minutes.
- In a separate bowl, whisk together the stock, soy milk, and flour until no lumps remain
- Pour the stock/flour mixture into the pan of mushrooms and bring to a simmer. Continue to whisk occasionally for another 8-10 minutes, or until sauce has thickened.
- Stir in the green beans, cover, and transfer to the oven. Bake for 30 minutes, remove cover, top with fried onions, and bake for another 15 minutes.
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