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
Author: Alisa Fleming
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
- 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.
2 Comments
Is it safe to assume that I can substitute Soy milk for Almond milk instead?
Yes, as long as the almond milk flavor works for you in this! Almond milk does have less protein, so it will thicken just a bit less.