After a week like this, we could all use a little comfort food.
Thanksgiving is officially two weeks away! For many of that us that means spending time with family, friends, and explaining our dietary situation to the host and other curious guests at the dinner table. We all have our own unique way of navigating this topic, so I’ll spare you the advice. All I’ll say is eat before you go and offer to bring a festive dish or two that will sub as your main meal i.e. our Pumpkin Mac and Cheese - a crowd pleaser for vegans and non-vegans and/or this Vegan Green Bean Casserole.
Believe it or not, this green bean casserole tastes just like mom used to make. I’m pretty sure my mom, like many other moms, got the recipe from the back of a Campbell’s mushroom soup can or maybe reader’s digest. The key ingredients were always green beans (duh!), creamy mushroom soup, and those delicious fried onions. Easy to make vegan, right?
Yes, this completely vegan casserole is easy to whip up with fresh ingredients and is ready in about 40 minutes. Fun fact – Trader Joe’s fried onion topping is vegan friendly! Who would’ve thought! The only “weird” ingredient is the use of soy or non-dairy milk and soy sauce. Soy sauce?! Say whaaaaat. Yes, it gives the casserole that salty, savory, umami flavoring that makes this kind of food just damn good. Trust me on this.
We hope to bring you guys more Thanksgiving recipes as you prepare for this wonderful family gathering. Let us know if you try out our green bean casserole dish. Warning – It will be gone all in one sitting, so don’t plan on having leftovers the next day. :)
Vegan Green Bean Casserole
- 1 lb. fresh green beans cut into thirds
- 1 tbsp olive oil
- 1 onion, diced
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- Juice from 1 lemon
- 1/4 cup water
- 1/2 cup all-purpose flour
- 2 tbsp soy sauce
- 1/2 tsp black pepper
- 1 1/2 cups non-dairy milk
- 1 cup Trader Joe’s fried onion topping
- Preheat oven to 350°F.
- Heat olive oil over medium-high heat. Add onions and saute for 5 minutes, until translucent and browned on the edges. Add garlic and mushrooms. Cook until mushrooms give off some liquid.
- Pour in lemon juice and water. Cook for another 2-4 minutes, until 1/2 of the liquid has reduced. Scrap up all those good burnt bits from the bottom of the skillet.
- Slowly add flour while stirring constantly. Then add in soy milk, stirring constantly. Add soy sauce, pepper, green beans. Bring to a boil, then reduce heat to medium-low. Cook for 5-8 minutes until green beans have soften, but still have a crunch.
- If using a cast iron skillet, you can transfer skillet directly to oven. If not, transfer mixture to 8 in oven safe baking dish. Cook for 20 minutes. Top with fried onions.