You’ll absolutely love this delicious Meatless Monday vegan take on the iconic Thanksgiving Green Bean Casserole.
I started making this holiday recipe a few years ago after adopting a plant-based diet. Quite honestly I wasn’t sure the family would accept an alternative to our traditional green beans. I needn’t have worried. One taste of fresh beans in the homemade mushroom sauce was all it took for this savory side to become a permanent part of our Thanksgiving menu. (Prepare the tasty sauce by itself to use in other dishes that call for creamy mushroom soup.)
1 ½ pounds fresh green beans, trimmed and sliced into bite-sized pieces
1 T salt
2 Quarts water
10 oz. mushrooms: ½ shitake, ½ baby bellas, finely chopped
3 cloves garlic, minced
pinch of cayenne pepper
2 T flour
¾ C vegetable broth
1 T dry sherry
¾ C soy or almond creamer
Salt and pepper to taste
1 3-oz can French fried onions
Bring the water to a boil in a large pot. Meanwhile prepare the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander; spray with cold water to stop the cooking. Drain well in the colander, shaking it periodically to rid beans of excess moisture.
Clean, trim, and chop mushrooms into a small dice. Spray a large non-stick frying pan with oil of your choice (I use organic canola oil), and heat. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until the mushrooms are very soft and have exuded their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring frequently, until thickened. Add the creamer and simmer until thick, 5-10 minutes. Adjust the seasonings. Stir in the beans.
Place green beans into an oiled casserole dish and top with French fried onions. Bake at 425 F for 15 minutes.
(If preparing in advance, refrigerate the green beans overnight in an airtight container—without onion topping. Place in oiled casserole dish, bring to room temperature and add topping. Bake 20 minutes, or until hot.)
Contributed by Nikela Volunteer Laurie Glass