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#String bean casserole vegan how to
#String bean casserole vegan full
#String bean casserole vegan free

Make mushroom sauce: To a medium 3 qt saucepan add mushrooms, butter and pinch of salt and pepper. Drain and set aside in the colander until needed.

Preheat oven to 350° Grease a 8 x 11 casserole dish and set asideĬook beans: Boil green beans in lightly salted water for 3 minutes.

Store any leftovers in an airtight container in the fridge for 2 or 3 days.

Top each serving with extra fried onions, crumbled vegan bacon, vegan parmesan, fresh herbs, mushroom gravy, or roasted mushrooms.

Instead of making homemade mushroom sauce, swap it for store-bought or homemade vegan cream of mushroom soup.

Panko breadcrumbs can be used as a simple substitution for the fried onions or layered on top of the casserole for extra crunch.

Save some time by steaming the green beans instead of boiling them.

No fresh green beans around? Replace them with frozen green beans or two 14 oz.

#String bean casserole vegan full

Serve hot and enjoy! Full ingredients and instructions in printable recipe card below Remove the foil and let it finish cooking uncovered for the last 10 minutes or until the onions are crispy and brown. Bake the casserole: Place the casserole in the oven and bake (covered) for 20 minutes.

Sprinkle the rest of the onions on top and cover with tin foil. Assemble the casserole: Add the green beans, creamy mushroom sauce, fried onions, and vegan cheese to a prepared casserole dish or cast iron skillet.Season with salt and black pepper to taste. Finish by stirring in the milk, tamari, and tomato paste into the mixture, then let the sauce simmer for a few minutes. Add the flour and slowly pour in the mushroom broth while stirring. Saute over medium heat until soft, then stir in the garlic. Make the mushroom sauce: To a medium saucepan, add the mushrooms, butter, and a pinch of salt and pepper.Drain the water and transfer the beans to a bowl or pot filled with ice water to stop them from cooking. Cook the green beans: Boil the green beans in lightly salted water until they’re slightly tender.The best part is it’s easy to make and can even be prepared a few days ahead of time or frozen for later! It’s a real treat, one of the most comforting fall side dishes, and incredibly creamy without needing any dairy.

#String bean casserole vegan free

If you’re feeling bold make your own at home! or use gluten free if needed

Crispy onions - French’s crispy fried onions are a classic (and necessary) green bean casserole topping.

My favourite is dairy free cheddar cheese block style grated into shreds.

Vegan cheese - This is optional but always a delicious addition.

Mushroom broth - This is best for a truly earthy flavor but regular vegetable broth will also work.

Use your favourite gluten free flour instead if you like

Flour - All purpose flour will help thicken the mushroom sauce.

Mushrooms - Cremini, button, or white mushrooms.

Green beans - Fresh is best, but frozen or canned work as well! See my notes below for quantities.

More delicious vegan holiday side dishes.

#String bean casserole vegan how to

How to make a vegan green bean casserole.

My vegan green bean casserole recipe is layered with: A heaping scoop is a perfect fit next to the vegan turkey roast, mashed potatoes, and stuffing! You could even drizzle some gravy over the top when you’re feeling extra festive. Thankfully, you can find all of these qualities and more in a Vegan Green Bean Casserole.Ī true staple on the Thanksgiving or Christmas dinner table, green bean casserole is creamy, comforting, and earthy. The holidays are a time of year for indulgence, comfort food, and amazing flavors. This creamy, comforting, and easy Vegan Green Bean Casserole is made with fresh green beans, a homemade mushroom sauce, vegan cheese, and crispy fried onions.