Green Bean Casserole is one of my fav’s and here is my vegan take on it.
1 lb green beans
6 oz pearl onions (I bought the kind that were already peeled)
1 tbsp olive oil
2 garlic cloves pressed
1 tsp dried thyme
2 tbsp vegan butter
8 oz button mushrooms (If larger mushrooms cut in 1/2 or 1/4’s)
2 tbsp flour
2 cups water
1 tsp Better Than bouillon No Chicken Broth
3/4 cup cashew cream
fried onion pieces
Preheat oven to 350 degrees.
Blanch green beans and onion n boiling water for two minutes. Rinse in cold water and put in a casserole dish.
Saute garlic and thyme in olive oil for 5 minutes. Add butter and mushrooms and cook for 5 minutes. Sprinkle flour over mushrooms and saute for 10 more minutes. Slowly stir in water and add bouillon. Bring to a boil. Remove from heat and stir in cashew cream. Add mushroom mixture to green beans. Stir so that beans and onions are completely covered. Cover the top with fried onion. Bake for 30 minutes. Serve.
Pingback: Hazelnut Chocolate Cheesecake | Don't Fear The Vegan
Pingback: Easter Menu Ideas | Don't Fear The Vegan
Pingback: Recipes on Instagram: Week 1 Recap | Don't Fear the Vegan