With Thanksgiving just one week away I thought it would be appropriate to post one of my favorite holiday recipes.  I have been preparing a dairy, nut and egg free Thanksgiving dinner for the last 7 1/2 years.  It is not only healthy, but most importantly SAFE for our two boys.  Not to mention DELICIOUS!

One of my father’s all time favorites is the standard American “Green Bean Casserole” dish.  This is an iconic American Thanksgiving staple and to be honest with you, my father didn’t think I could make a vegan version of it seven years ago that would even come close to his unhealthy “Cream of Mushroom Soup Green Bean Casserole.”  Well, I have proven him wrong year after year and he begs me to make it every Thanksgiving!  I have added my own delicious and healthy twist to an American Thanksgiving classic.

Bon appetite!

green beans

Vegan Green Bean Casserole

Ingredients:

Sauce:

12 oz. fresh button or baby portabella mushrooms, washed, trimmed and sliced thinly

1 tsp good quality olive oil

4 cloves freshly minced garlic

1 shallot minced

2 Tbsp flour

3/4 cup soy creamer (I use Silk)

Salt & freshly ground pepper to taste

1 Tbsp dry cooking sherry

Beans:

1 1/2 lbs fresh Haricots Verts or Fresh Green Beans (I like to use Haricots Verts because they are not only more tender but have a more complex flavor, do not worry if you cannot find them)

2 quarts of water

1 Tbsp salt

Casserole Topping:

1 -7 oz bag French Fried Crispy Onions (I use the Meijer Brand, make sure to check ingredients as many brands include allergens)

3 slices bread (I use All Natural Koepplingers 100% Wheat Bread)

1 pinch of salt to taste

1 pinch of freshly ground pepper

1 Tbsp Earth Balance Butter Spread

3/4 cup organic vegetable stock

Preparation:

Preheat your oven to 425 degrees.

Bring the water to a rolling boil in a large pot.  While it is heating trim the beans into 1 inch pieces.  Add the salt and beans to the boiling water.  Cover and cook for approximately 4-5 minutes.  Do not over cook the beans.  Drain the beans in a colander, and plunge into an ice/water bath to stop the cooking process for a few minutes.  Then let them continue to drain in the colander.  Set aside.

For the sauce, heat up a frying pan over medium heat and add a teaspoon of olive oil.  Add the mushrooms, garlic, shallots, salt and pepper.  Cook until mushrooms are soft.  In a separate bowl whisk together the flour and vegetable stock.  Then, add to the mushroom mixture and gently combine and reduce the heat.  Next add the sherry to the sauce and simmer, stirring occasionally until the sauce thickens.  Once the sauce starts to thicken add the soy creamer and continue to simmer for 5 – 10 minutes until the sauce thickens more. 

While the sauce is simmering, add the bread, Earth Balance Buttery Spread, salt and pepper into a food processor and pulse until crumbly.  Pour into a separate bowl and gently fold in the French Fried Onions with a spatula.

Then gently add the green beans to the sauce mixture and remove from the heat.   Add to an oiled casserole dish.  Top with the bread crumb/onion mixture and bake for approximately 15 minutes until the bread topping is cooked through.  Turn on your oven broiler to medium and broil the casserole for about 1-2 minutes watching constantly until the topping is golden brown.  Remove from the oven.

Serve and enjoy!

 

 

 

 

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