1 cube veggie bouillon (if not vegan, may use chicken bouillon)
⅔ tablespoon corn starch mixed with 2-3 tablespoons cold water to use as a thickener
½ medium onion, diced
1 carrot, diced
¾ cup chopped mushrooms (button, crimini or portabella)
1 tablespoon vegetable oil
½ teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme, plus any other herbs desired
Instructions
Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the dairy-free milk; just heat it.
Sauté onions, carrots and mushrooms in the vegetable oil in a skillet.
Add salt, pepper, and herbs and spices.
Mix the starch and water well, and pour into the milk/bouillon.
Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies and about half of French-fried onions, and stir well.
Pour that mixture into a casserole dish or pan and top with remaining French-fried onions.
Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sides/green-bean-casserole-vegan