Green Bean Casserole

There isn't a more traditional than to have green bean casserole as a side for Thanksgiving or Christmas dinner. Here is a plant-based recipe for green bean casserole!  

Vegan green bean casserole made with a vegan cream of mushroom soup

 

1 cup white mushrooms 

1 tbsp vegan butter

1 tbsp flour 

1 cup milk (I used oat milk)

1/2 of a vegetable bouillon cube 

1/2 cup water 

2 cans green beans 

1 container of french fried onions 

1. The first step is to make cream of mushroom soup. Chop up your mushrooms into to medium pieces. Then bring a saucepan to medium high heat and add your mushrooms. Let them cook for about 3-5 minutes. Then add your butter. 

2. Once the butter has melted and is mixed in, add flour. Stir the mushroom mixture until the flour and butter are incorporated. The flour should look like it is coating the bottom of the pan and the mushrooms. 

3. Then slowly pour in milk, continuously mixing to avoid clumps. Once the milk has thoroughly incorporated, add water and vegetable bouillon (add a half cup of vegetable broth if you don't have vegetable bouillon). 

4. Let the soup simmer for about 10 minutes, stirring periodically. Then pour in two cans of drained green beans and stir until fully incorporated. 

5. Add half a container of french fried onions into the soup and green bean mixture. This will allow the mixture to thicken considerably. 

6. Pour the mixture into a casserole dish and bake at 350℉ for 20 minutes. Then pour the other half of the container of french fried onions on top and bake for another 10 minutes. Let cool for a few minutes and serve. Enjoy!