Vegan Green Bean Casserole With Creamy Onion Gravy Food

VEGAN GREEN BEAN CASSEROLE

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 WITH CREAMY ONION GRAVY

Steps:

• Grease casserole then combine half of the french fried onions with all of the ingredients and stir well.
• Bake at 350F for 15-20 minutes or until bubbly.
• Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown.
• Creamy Onion Gravy:.
• Saute onions in canola oil until lightly browned, about 5 minutes.
• Add garlic and saute an additional 2 minutes.
• Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender.
• In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour.
• Remove saucepan with simmering broth from the heat.
• Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once].
• Return to heat, whisking constantly, and cook until thickened.
• Whisk in parsley. Taste and add more salt and pepper if needed.
• Yield: 6 1/2 cups.
• brown flour: put flour in pan over low heat and stir until it becomes a golden brown.
• Set aside to cool.
• Make ahead and store for months.
• Use the left over gravy for something like the herb roast or Ricker's Tofu roast.

VEGAN GREEN BEAN CASSEROLE

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

Steps:

• preheat oven to 350 degrees.
• heat soy milk and bouillon in a sauce pan, stirring until cube disintegrates. Do not boil or scald the milk.
• saute onions, carrots and mushrooms in the oil.
• add salt, pepper, herbs and spices.
• whisk starch and water well then pour into the pan of milk. Stir well because it thickens fast.
• add can of green beans, vegetables and about half of the fried onions.
• pour the mixture into a casserole dish and top with the rest of the onions.
• bake in the oven for 10-15 minutes or until the onions begin to brown.

VEGAN GREEN BEAN CASSEROLE

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.