A Thanksgiving favorite at my house, this green bean casserole is vegan AND good for you! I originally found the recipe on a blog that is now extinct. It was created by Liz Cherry, and I have made further modifications.
Serves: 4 to 6
Cooking time: 15-20 minutes. If doubling the recipe, add a little more time.
- 1 cup unsweetened nondairy milk (if multiplying recipe, use ¾ cup per additional serving)
- 1 cube vegetable bouillon
- ½ medium onion, diced
- 1 cup mushrooms, chopped
- 1 carrot, diced
- 3 T . cornstarch
- 3 T. cold water (if multiplying recipe, use 1 less T. water than cornstarch)
- 1 (16-ounce) bag of French-cut green beans
- Spices, dried (4 t. in total):
- ½ t. basil
- ½ t. garlic (or substitute scant ½ t. celery seed)
- ½ t. marjoram
- ½ t. oregano
- ½ t. pepper
- ½ t. sage
- ½ t. salt
- ½ t. thyme
- Optional: French fried onions
- Preheat oven to 350°F.
- If using frozen green beans, rinse with hot water and drain in a colander lined with paper towels or cheesecloth.
- In a small bowl, mix together all spices and set aside. If using a pre-made, finely-ground spice blend, use only 3 total teaspoons instead of 4.
- Sauté the onions, mushrooms, and carrots until the onions are translucent. Add the spice mixture sometime before the onions turn translucent.
- In a saucepan, heat but do not boil the nondairy milk and vegetable bouillon; stir until the bouillon cube disintegrates.
- Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Whisk thoroughly and quickly before it coagulates.
- Immediately add the green beans and the sautéed vegetables; mix well. If the mixture is too watery, add a few tablespoons of cornstarch or potato starch. (Potato starch is much thicker, so use it sparingly).
- Pour mixture into a casserole dish or pan. Bake for 15 to 20 minutes at 350°F, or until the top of the casserole begins to brown. Top with French fried onions, if using.