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Thanksgiving essentials: vegan green bean casserole recipe


Green bean casserole
Business Wire

For many, green bean casserole has always been a staple at Thanksgiving meals. Even as a vegetarian you can still enjoy the “traditional” version of green bean casserole. Now you can bring the classic back to the table with this incredible vegan recipe that everyone will enjoy.

It is preferred to use as many fresh ingredients as possible, but if you are pressed for time use a can or a bag of frozen green beans and canned mushrooms. For the French fried onions, you can use French’s from the canister, depending on your vegan beliefs. The ingredients are vegan but are made on equipment that processes milk products. If you are feeling brave and ambitious, there are many recipes out there to make your own French fried onions.

Enjoy this dish alongside your friends and family this Thanksgiving. And give a toast to another meat-free holiday with some Yellow Tail Shiraz—it’s vegan, too.

Vegan Green Bean Casserole

Ingredients:

2 cups fresh green beans washed and cut

1 ½ canisters vegan French fried onions

1 ½ cups soymilk

1 cube vegetarian vegetable bouillon

2 tablespoons cornstarch mixed with 2 tablespoons water

½ medium yellow onion, diced

1 medium carrot, diced

¾ cup white button mushrooms, chopped

1-2 tablespoons olive oil

Seasonings of your choice, such as: garlic, salt, pepper, thyme, oregano

Directions:

Boil fresh green beans for six minutes. Cook onion, carrot, and mushrooms over medium-high heat in olive oil until cooked thoroughly. Add spices and seasoning of your choice.

In separate saucepan heat soymilk over medium heat add, bouillon cube, and stir until dissolved. Do not allow mixture to boil. Add cornstarch and water mixture to soymilk mixture and combine well. Quickly add green beans, cooked veggies, and half of French fried onions and stir to combine. Pour into casserole dish and top with remaining French fried onions.

Bake at 350 degrees for 10-15 minutes or until French fried onions begin to brown.

Servings: 4-6

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