Green Bean Casserole

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This green bean casserole recipe was published with the Quad City Times.

Special Diet Notes: Green Bean Casserole

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Green Bean Casserole
 
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Ingredients
  • 1 can French-cut green beans
  • 1½ canisters vegan French-fried onions
  • 1½ cups dairy-free milk beverage
  • 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
  1. 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.
  2. Sauté onions, carrots and mushrooms in the vegetable oil in a skillet.
  3. Add salt, pepper, and herbs and spices.
  4. Mix the starch and water well, and pour into the milk/bouillon.
  5. 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.
  6. Pour that mixture into a casserole dish or pan and top with remaining French-fried onions.
  7. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown.
 

 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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