Easy Vegan Green Bean Casserole
Easy Vegan Green Bean Casserole
Servings 4 generous servings
Ingredients
- 2 tsp Vegan Margarine
- 12 oz. Sliced Mushrooms (fresh or canned)
- 1/2 c Onion chopped
- 1/3 c PLUS 1 Tbsp Flour
- 1/2 tsp Salt
- pinch Pepper
- 14-16 oz. Vegetable Broth
- 1 lb. Green Beans you can also used canned
- French Fried Onions
- 1 c Coconut Milk Cashew Cream, Vegan Creamer or Almond Milk, you can even make a white sauce using flour and almond milk
- splash White Wine OPTIONAL
Instructions
- In a large stock pot over medium high heat, saute onion in vegan margarine.
- Once the onions are translucent, add the white wine (just a splash) and allow to cook until all of the alcohol has evaporated and add the sliced mushrooms.
- Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture.
- Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Reduce heat and stir in cream of choice.
- Simmer, uncovered for about 15 minutes, stirring occasionally.
- Preheat oven to 375 degrees.
- Toss the soup mixture with the green beans and place into an 8"x8" pan that you have prepared with cooking spray. I personally like to add some of the crispy French Fried Onions in with the onions as well as use them for a topping, but I'll leave that up to you :)
- Top with the crispy French Fried Onions and bake until golden and bubbly.