Green Bean Casserole II {Vegan}

I decided at the very last minute that I really, really wanted a Green Bean Casserole for our Christmas dinner and remembered that I had found this mushroom broth at my local grocery store.  First of all, let me just say that my local Albertson’s is stepping up with the vegetarian/vegan-friendly options lately.   Anyway, I wanted to try it this year and improvise on my own Cream of Mushroom Soup recipe a bit.

Green Bean Casserole II

Green Bean Casserole II

I quickly sauteed onions, celery and mushrooms in small amount of oil on high heat until the mushrooms were almost tender and the vegetables were translucent.  To that, I added 1 Tbl of flour and cooked for 1 minute.

Then came the mushroom broth and vegan worcestershire sauce.  Stir until the flour mixture is all incorporated.  Bring to a boil.

In a small bowl, whisk together 1/4 C almond milk and 1 Tbl of cornstarch.  Add this to the mushroom mixture.  Reduce heat to a simmer stirring occasionally.

I used pre-cut green beans and those French’s Fried Onions you see each holiday season … accidentally vegan.  Score!

Green Bean Casserole II

Green Bean Casserole II

To this, I added more of the fried onions to the top, placed on a cookie sheet to catch any drips and baked at 350 for about 20 minutes or until golden brown.  Everything is already cooked, so you just want to heat through and brown the onions.  And voila!  The easiest vegan Green Bean Casserole ever!

Green Bean Casserole II

Green Bean Casserole II

Time to dig in! 🙂  P.S.  It was really amazing.

Green Bean Casserole II

Green Bean Casserole II

Green Bean Casserole II

Green Bean Casserole II {Vegan}

Print

Ingredients

  • Serves: about 3
  • 1 Tbl Oil
  • 1-1/2 C Button or Baby Bella Mushrooms wiped clean, stems removed, quartered
  • 1 small Onion or pearl onions would work too, finely diced
  • 1 large Celery Stalk diced
  • 1 Tbl All Purpose Flour
  • 2-1/2 C Mushroom Broth you can use vegetable broth if you can't find the mushroom
  • 1 Tbl Worcestershire Sauce be sure it's vegan!
  • 1/4 C Almond Milk
  • 1 Tbl Cornstarch
  • French's Fried Onions

Instructions

  1. In a large saute pan on high heat with 1 Tbl of oil, add the onions, celery and mushrooms. Saute until tender and the mushrooms have browned slightly.
  2. Add 1 Tbl of flour and cook for 1 minute.
  3. Combine the mushroom broth and worcestershire and add to the mushrooms.
  4. Cook, stirring until all of the flour is incorporated and it starts to thicken.
  5. In a small bowl, combine the cornstarch and almond milk. Add to the pan and stir until thickened.
  6. Stir in the cut green beans and some of the French's Fried Onions.
  7. Add to an oven-safe baking dish and top with additional fried onions.
  8. Place a baking sheet underneath to catch any possible drips.
  9. Bake at 350 for 15-20 minutes or until the onions are golden.
  10. This serves about 3 people. You may want to double (or even triple) this recipe.
  11.  
Vegan Green Bean Casserole
Thanks! You've already liked this