How to Please Me: Make a Vegan Green Bean Casserole
It’s been a few days since my last recipe post for Thanksgiving and the fall season (which is quickly coming to an end!), and at least one major dish is missing.
I have thus far neglected the omnipresent green bean casserole, that many of you will probably be seeing next week.
The norm for this recipe is usually vegetarian, but not vegan (or even healthy really for that matter) … and who doesn’t want vegetables to be yummy, vegan-friendly, health feasts?
First, the good news is that French’s Original French Fried Onions are vegan. This is very good news because why else would you eat green bean casserole unless these delicious, crunchy, pieces of heavenly goodness were atop it?
The bad news is that the traditional liquid used is Campbell’s condensed Cream of Mushroom soup, which is definitely not vegan (or lactose intolerant-friendly). But that’s no problem, right? We vegans are (or are becoming) experts at replacing these ingredients with animal-free, healthier ones.
Here are some suggestions:
* Imagine brand Cream of Mushroom soup, sauted lightly to reduce
* Mushroom broth, soy milk, a little vegan butter, some sliced mushrooms, and maybe a bit of flour to thicken … makes your own mushroom cream sauce!
* Cook some mushrooms in some soy creamer
* Use vegan gravy
If you need more specifics, check out Almost Vegan’s thoughts on the subject, including the comments because that’s where the recipes come in. Or try A Veggie Venture’s World Best Green Bean Casserole.
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November 21st, 2007 at 11:26 pm
Mm, mm, mm, little sister… just finished our vegan g.b. casserole for tomorrow (sans awesome crispy topping to be added tomorrow) and have to say that it is mighty tasty. Might have to make this one even when you’re not coming for dinner