Wednesday, December 28, 2016

...Vegan Green Bean Casserole...

...this recipe is a Thanksgiving/Christmas dinner staple...and we hardly ever have it at any other time of the year...not sure it's so good...
...but this year...I changed it up a little bit...just by chopping finely and lightly browning the mushrooms...Scout is not a mushroom fan...and he would always slide the pieces of mushroom off to the side of his plate...
...this is just a thick flavorful white sauce...with mushrooms in it...
...kinda wishing I'd made extra so I could have a big bowl of mushroom soup with saltines...
...but I only made enough to pour over the French style green beans... always turns out perfectly...and we love this side dish...

Vegan Green Bean Casserole

1 package of frozen French Style Green Beans
1 3 oz. can of French Fried Onions

1 c. Silk Soy Milk Plain
1 cube vegetable bouillon
1 small can mushroom stems and pieces - finely chopped
dash of cayenne pepper
dash of black pepper
1/4 c. flour
1/2 c. water

Heat the Soy Milk and dissolve the bouillon in it. Chop the mushrooms and lightly saute them...until fairly dry...Season with the peppers. Mix the flour and water and slowly add to the pot stirring constantly with a wire whisk, keep stirring and cook until the mixture thickens. It should have the consistency of a thick white sauce.

Pour this over the Green Beans and bake at 350 until bubbly. Top with the entire can of onions and bake until just browned.

~Have a lovely day!


  1. i made something similar for Miranda last year....turned out really good too. love, k

  2. My whole life this has been a Thanksgiving/Christmas/Easter dish. No other time of year. How interesting. For me, it makes it all the more special, like lefse or pumpkin pie--things that have a very narrow annual window. But, they are SO tasty. It does make one want to make a pan right this very minute.