The Best Vegan Green Bean Casserole
You could make this healthier by using caramelized onions instead of fried just cook them slowly until they begin to brown and then mix them with the bread crumbs. You could also omit the margarine.
You could make this healthier by using caramelized onions instead of fried just cook them slowly until they begin to brown and then mix them with the bread crumbs. You could also omit the margarine.
- salt to taste
- 1/8 teaspoon salt
- 2 tablespoons flour
- fresh pepper to taste
- 3 cloves garlic (minced)
- 2 quarts water
- 1 tablespoon table salt
- 1 1/2 pounds fresh green beans (trimmed and cut into bite-size
- 10 ounces mushrooms ((i used a combination of regular butto
- generous pinch cayenne pepper ((had to add it for
- 3/4 cup vegetable broth ((i used imagine's no-chicken))
- 1 tablespoon dry sherry ((alanna's brilliant addition))
- 3/4 cup soy creamer (or try unsweetened soymilk)
- 1 1/2 slices whole grain bread
- 1 tablespoon vegan margarine (optional but topping holds together better with it)
- 1/16 teaspoon freshly ground black pepper
- 1 3- ounce can of french fried onions
- Carbohydrate 4.52231424281077 g
- Cholesterol 0 mg
- Fat 0.176443802083333 g
- Fiber 0.361623707930247 g
- Protein 0.681785546875 g
- Saturated Fat 0.0393884895833333 g
- Serving Size 1 1 Serving (370g)
- Sodium 1342.35017884057 mg
- Sugar 4.16069053488053 g
- Trans Fat 0.0213394270833334 g
- Calories 22 calories
Step-by-step
- Beans: Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
- Sauce: Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
- Topping: Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
- To assemble: Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
The Best Vegan Green Bean Casserole: A Thanksgiving Twist
Thanksgiving. The mere mention of the word conjures images of family gathered around a table laden with food, the aroma of roasting turkey filling the air, and the comforting warmth of tradition. For years, I’ve been part of this tradition, the smell of my grandmother’s green bean casserole a constant companion to the holiday. But as my own tastes and values evolved, I yearned for a healthier, plant-based alternative that still captured that nostalgic flavor.
This vegan green bean casserole is my answer. It's a testament to the power of simple ingredients, a delightful combination of textures, and a testament to the fact that you can enjoy the classics while staying true to your dietary choices. Making this dish was a journey, a process of trial and error, guided by the desire to create something delicious and comforting without compromising on ethical principles. I wanted something that not only tasted incredible but also reflected a conscious effort to be mindful of what I consume.
The Search for the Perfect Vegan Casserole
My initial attempts were…let’s just say, less than perfect. The texture was often off, the flavors lacked depth. I spent countless hours experimenting, tweaking recipes, searching for the right balance of creamy richness and savory earthiness. I replaced the traditional cream of mushroom soup with a homemade cashew cream sauce (a truly delicious alternative, I might add!), but it still wasn't quite right. The texture wasn't quite there; it lacked the satisfying crunch of the traditional topping.
Then came the epiphany – caramelized onions. The sweetness and subtle depth added by the caramelized onions provided a complexity that elevated the entire dish. It balanced the savory flavors of the green beans and the mushrooms perfectly. I decided to go with a much simpler approach this time. No more complex sauces; I focused on enhancing the natural flavors of the fresh vegetables.
Beyond the Recipe: A Reflection on Conscious Cooking
This vegan green bean casserole is more than just a recipe; it's a reflection of my personal journey towards mindful eating. It's about choosing ingredients that are not only delicious but also ethically sourced and sustainable. It's about being conscious of the impact my food choices have on the environment and on animal welfare. The shift to veganism wasn't just a diet change; it was a complete lifestyle change that required a great deal of learning and experimenting, but it was a shift that I wouldn’t trade for the world.
My passion for cooking doesn't stop at the kitchen counter. It's about the experience of making something delicious and sharing that with loved ones. The process of chopping vegetables, sautéing mushrooms, and whipping up the sauce is meditative, a time for reflection and creativity. And the final result? A dish that not only tastes incredible but also represents a conscious choice towards a healthier, more sustainable lifestyle.
Ingredients and Techniques: Simple is Best
The beauty of this recipe lies in its simplicity. Fresh green beans, earthy mushrooms, and a touch of caramelized onions come together to create a dish that's both sophisticated and comforting. The process is straightforward, even a beginner cook can easily master it. The focus is on allowing the natural flavors of the ingredients to shine. This is the embodiment of "less is more" in the kitchen.
Serving and Sharing: A Thanksgiving Tradition Reimagined
This vegan green bean casserole isn’t just a dish; it's a conversation starter. It's a way to share my values and introduce others to the joys of plant-based cooking. It's a perfect addition to any Thanksgiving table, a delicious way to show that tradition and innovation can coexist. Serving it alongside traditional Thanksgiving dishes shows how versatile this recipe can be.
I invite you to try this recipe and experience the magic for yourself. It’s a recipe that’s become a part of my Thanksgiving tradition. It's a celebration of flavor, a testament to the power of plant-based cooking, and a reminder that simple ingredients can create something truly extraordinary. Happy Thanksgiving!
