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Green Bean Casserole II {Vegan}
Author
Veg Life Staff
Ingredients
2
15 oz. cans
Cut Green Beans
1
tbsp
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
tbsp
Flour
2-1/2
c
Mushroom Broth
you can use vegetable broth if you can't find the mushroom
1
tbsp
Worcestershire Sauce
be sure it's vegan!
1/4
c
Almond Milk
1
tbsp
Cornstarch
French's Fried Onions
Instructions
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.
Add 1 Tbl of flour and cook for 1 minute.
Combine the mushroom broth and worcestershire and add to the mushrooms.
Cook, stirring until all of the flour is incorporated and it starts to thicken.
In a small bowl, combine the cornstarch and almond milk. Add to the pan and stir until thickened.
Stir in the cut green beans and some of the French's Fried Onions.
Add to an oven-safe baking dish and top with additional fried onions.
Place a baking sheet underneath to catch any possible drips.
Bake at 350 for 15-20 minutes or until the onions are golden.
This serves about 3 people. You may want to double (or even triple) this recipe.