VEGAN GREEN BEAN CASSEROLE
This vegan green bean casserole is a great homemade spin on the iconic Thanksgiving staple that is made with canned beans and soup. It's creamy, savory, and has crispy fried onions on top. The perfect side dish for the holiday season!
Provided by Sina
Time 30m
Number Of Ingredients 14
Steps:
- Finely chop the onion and slice the mushrooms.
- Heat some oil in a large pan and sauté the chopped onion for about 2 minutes on high heat. Then add the mushrooms and the garlic and cook them for another 3 minutes.
- Stir in the soy or oat cream. If you can't find soy or oat cream, you could also use thick full-fat coconut milk.
- Combine the corn starch with the water and add to the mushrooms together with the soy sauce. Season with salt and pepper.
- Cook the frozen beans for about 5 minutes. Drain and put them in a casserole dish.
- Pour the mushroom sauce over the green beans. Sprinkle the vegan cheese on top.
- Combine the bread crumbs with paprika powder and garlic powder. Put it on top of the vegan cheese. Preheat the oven to 350 °F and bake the green been casserole for 20 minutes.
- Sprinkle with the fried onions and freshly chopped parsley. Serve immediately.
Nutrition Facts : Calories 177 kcal, Carbohydrate 28 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
THE BEST VEGAN GREEN BEAN CASSEROLE
A homemade chunky mushroom gravy brings fresh flavor to this green bean casserole, which is a whole-food, plant-based take on the classic holiday dish.
Categories Baked & Stuffed/">Baked & Stuffed
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine thinly sliced onion, flaxseed, salt, and pepper. Mix well to coat onions; let sit for 5 minutes.
- Spread onions on prepared sheet and bake 15 minutes until lightly brown around the edges. Set aside.
- Meanwhile, place green beans in a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Remove from heat and transfer beans to a 2½-qt. baking dish.
- To make gravy, combine diced onion, mushrooms, and garlic in a saucepan over medium heat. Cover pan and cook, stirring occasionally, for 7 to 10 minutes or until onions start to turn translucent. The mushrooms will release enough liquid to keep the vegetables from sticking to the pan.
- In a medium bowl, whisk together oat flour, broth, vinegar, and Italian seasoning; season with salt and pepper. Add broth mixture to mushroom mixture; cook for 3 to 5 minutes more, or until gravy thickens.
- Transfer half of gravy to a blender. Purée until smooth. Return puréed mixture to saucepan and stir well.
- Pour the gravy over the green beans in the casserole dish. Scatter browned onions and almonds over the top. Bake about 20 minutes or until heated through.
VEGAN GREEN BEAN CASSEROLE
This recipe is kind of a mix of ideas I got from several recipes and I love it! I made it for my family for Thanksgiving and they ate the entire dish. This is by far one of the simplest recipes you can find. And it's cheap and easy to make! Definately let this sit for a while after you take it out of the oven. It won't look done, but once it sits and cools, the sauce will thicken up, and it stays hot for a really long time.
Provided by tendollarwine
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In a pot over medium-high heat, add 2c of the soy milk, the sliced mushrooms, garlic, and black pepper. Slowly bring to a boil and reduce the heat to a simmer. Dissolve the corn starch into the remaining ½c of soy milk and add to the pot. Stir well for 5 minutes and remove from the heat.
- Drain the beans and pour them into a casserole dish. Add about 1c of the onions to the beans, as well as the soy milk mixture and toss. Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions are brown. Let the casserole sit for 10-15 minutes to set and cool.
Nutrition Facts : Calories 128.7, Fat 2.1, SaturatedFat 0.3, Sodium 746.2, Carbohydrate 20.8, Fiber 6.9, Sugar 6.5, Protein 7.1
25 BEST VEGAN CASSEROLES
These vegan casserole recipes are full of plant-based goodness! From breakfast to veggies to shepherd's pie, these dishes are sure to satisfy vegan and non-vegans alike!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegan casserole in 30 minutes or less!
Nutrition Facts :
VEGAN GREEN BEAN CASSEROLE
The classic Thanksgiving side dish becomes instantly more flavorful with the use of fresh green beans, shallots and mushrooms. This recipe is also vegan, owing to a quick, creamy sauce made with non-dairy milk and thickened with flour. You can save yourself the trouble of deep-frying onions by using store-bought French fried onions. They're usually vegan, but be sure to double check the ingredient label to be sure.
Provided by Gena Hamshaw
Categories dinner, vegetables, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees and oil a 3-quart baking dish.
- Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.
- Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.
- Place the flour in a small bowl and add 1/4 cup of the non-dairy milk. Whisk together to create a slurry.
- Pour the remaining 1 3/4 cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.
VEGAN GREEN BEAN CASSEROLE
Green bean casserole is a true fall comfort dish; its creamy sauce, tender green beans and crunchy onion topping will have everyone coming back for seconds. We substituted a few vegan ingredients, such as unsweetened almond milk and vegan sour cream, for an equally comforting side dish that all can enjoy. Assemble the entire casserole in a large oven-proof skillet for easy cooking and minimal cleanup.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
- Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
- Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
- Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions.
- Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving.
VEGAN GREEN BEAN CASSEROLE
Steps:
- Gather the ingredients and preheat the oven to 350 F.
- In a small saucepan, melt the vegan margarine and add in the flour.
- Add the vegetable broth, soy sauce or tamari, garlic powder and the onion powder, stirring frequently, until the sauce thickens.
- Whisk in the vegetable oil and nutritional yeast until fully combined.
- Toss together the sauce and the green beans in a casserole dish or baking dish. Bake for 10 minutes.
- Carefully remove the pan from the oven and sprinkle the french fried onions on top of the casserole, then, return the pan to the oven and bake for an additional 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 374 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 4 g, Sodium 657 mg, Sugar 9 g, Fat 24 g, ServingSize about 4 servings, UnsaturatedFat 0 g
THE BEST VEGAN GREEN BEAN CASSEROLE
Make and share this The Best Vegan Green Bean Casserole recipe from Food.com.
Provided by codergrlli
Categories Beans
Time 45m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 17
Steps:
- Beans:.
- Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
- Sauce.
- Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
- Topping.
- Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
- To Assemble.
- Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
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- If you are using frozen green beans, make sure you remove them from the freezer 1 hour before cooking, so they have time to slightly thaw. If you forget, go ahead and microwave them in a microwave-safe dish for 1-2 minutes to get the frost off before baking.
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- Heat the oil in a medium skillet. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just starting to brown, stirring occasionally.
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Ratings 6Category Dinner, Lunch, Side DishCuisine AmericanTotal Time 1 hr
- Next to the onion slices, set up your assembly line: Into a medium-size mixing bowl add the unsweetened almond milk. In a second medium-size mixing bowl, stir together the all-purpose flour, garlic powder, onion powder, sea salt, and ground black pepper.
- Bring a large pot of salted water to a boil. Add green beans and cook for 3 minutes, just until they turn bright green.
VEGAN GREEN BEAN CASSEROLE - IT DOESN'T TASTE LIKE CHICKEN
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4.8/5 (6)Total Time 1 hrCategory Side DishCalories 149 per serving
- Preheat your oven to 450F (230C). Line a large baking sheet with parchment paper or lightly grease it.
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4.9/5 (15)Calories 192 per servingCategory Side Dish
- Fill a kettle and boil it. Put the trimmed green beans into a large saucepan and pour over the boiling water. Turn the heat to high and wait for them to come to a rolling boil then turn off the heat, drain them in a colander, and immediately rinse them with cold water. Leave in the sink to drain.
- In a medium skillet over a MEDIUM heat, add 1 tablespoon of the butter (use a few tablespoons of water to sauté with to keep the recipe oil-free). Once melted and the pan hot, add the onion and cook, stirring frequently for about 15 minutes, until really golden brown. Set aside while you prepare the breadcrumbs.
- Break the slices of bread into smaller pieces with your hands and add to the bowl of a food processor along with 1 tablespoon of butter (omit for oil-free), 1 whole clove of garlic and 2 tablespoons of nutritional yeast. Process until fine crumbs. Remove the blade and stir through the sautéed onions. Set aside.
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- Preheat your oven to 375 degrees. Cover the bottom of an 11″x9″ casserole dish with a thin layer of the mushroom sauce. Top with half the green beans, then half the remaining mushroom sauce. Repeat once more. Pour 1/2 cup of water over the top then seal tightly with aluminum foil.
- Bake in the preheated oven for 30-40 minutes, or until hot, bubbling and the green beans are soft.
- While the green bean casserole is in the oven, prepare the topping. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onion and cook until it is soft and brown, about 8-10 minutes. Add the panko to the pan and let it brown, about 2 minutes.
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5/5 (203)Total Time 30 minsCategory SideCalories 273 per serving
- Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
- In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
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Ratings 40Calories 222 per servingCategory Christmas, Side Dish, Thanksgiving
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- Melt the butter over medium heat, being careful not to burn it. Sauté onions for 2-3 minutes, then add garlic and cook for about 1 minute. Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms are toasty brown, about 7 minutes. Add flour, salt, and pepper, and stir for another 2 minutes until the flour is thoroughly incorporated.
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