Green Bean Casserole

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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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

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.

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