Vegan Green Bean Casserole Recipe

Name: Vegan Green Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups UNSWEETENED nondairy milk (unflavored soy milk works well; I also find original unsweetened Almond Breeze almond milk to be good for cooking); 1 cube veggie bouillon (if you don't have one you like, try Rapunzel); 1 to 2 tablespoons vegetable oil; 1/2 medium onion, diced; 3/4 cup chopped mushrooms (button or baby bella work best); 1 carrot, diced; 1/2 teaspoon basil; 1/2 teaspoon garlic; 1/2 teaspoon marjoram; 1/2 teaspoon oregano; 1/2 teaspoon pepper; 1/2 teaspoon sage; 1/2 teaspoon salt; 1/2 teaspoon thyme; 2 or 3 tablespoons cornstarch; 2 or 3 tablespoons cold water; 1 (14.5-ounce) can French cut green beans; 1-1/2 (24-ounce) canisters vegan French fried onions (French's is the classic - it's got a surprisingly minimal ingredient list!)

Servings: persons

1-1/2 cups UNSWEETENED nondairy milk (unflavored soy milk works well; I also find original unsweetened Almond Breeze almond milk to be good for cooking)
1 cube veggie bouillon (if you don't have one you like, try Rapunzel)
1 to 2 tablespoons vegetable oil
1/2 medium onion, diced
3/4 cup chopped mushrooms (button or baby bella work best)
1 carrot, diced
1/2 teaspoon basil
1/2 teaspoon garlic
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon thyme
2 or 3 tablespoons cornstarch
2 or 3 tablespoons cold water
1 (14.5-ounce) can French cut green beans
1-1/2 (24-ounce) canisters vegan French fried onions (French's is the classic - it's got a surprisingly minimal ingredient list!)

1
**Before you begin, preheat your oven to 350* Fahrenheit, chop all of your vegetables, and have your spices and other ingredients at the ready.
2
1. In a saucepan, heat the nondairy milk and veggie bouillon; stir until the bouillon cube disintegrates. Just heat the milk; do not allow to come to a boil.
3
2. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; saute until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy).
4
3. Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well, because this will coagulate pretty quickly.
5
4. Quickly add the can of green beans, the sauteed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions.
6
5. Bake for 10 to 15 minutes, or until the French fried onions begin to brown. Remove. Eat. Enjoy.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1-1/2 cups UNSWEETENED nondairy milk (unflavored soy milk works well; I also find original unsweetened Almond Breeze almond milk to be good for cooking), 1 cube veggie bouillon (if you don't have one you like, try Rapunzel), 1 to 2 tablespoons vegetable oil, 1/2 medium onion, diced, and more.

Yes, Vegan Green Bean Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Green Bean Casserole

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