The GREEN BEAN CASSEROLE is not to be forgotten, not to be overlooked, not to be changed in any way, shape or form...but for those with dairy allergies or for those who are trying to be a bit more mindful of a nasty little thing like chemicals added to food, {AHEM!} Here is a great alternative! Not to worry little miss Lauriss and Caleb, there will be one whole pan of THE ORIGINAl for you and your friends...with added cheese, of course.
Vegan Green Bean Casserole
adapted from the back of TRADER JOE'S French Fried Onion Pieces
Ingredients:
6 Tbsp. olive oil
1 medium yellow onion, chopped
1 pound baby portabella mushrooms, sliced
2 tsp. kosher salt
1/2 tsp. freshly ground pepper...yes, it is worth it, my dear!
2 14.5 oz. cans of French Green Beans, drained
6 Tbsp. flour
2 cups unsweetened soy milk
1 cup TRADER JOE'S GOURMET FRIED ONION PIECES {want the ingredients list? Onions, oil, wheat flour and salt...not too shabby!}
Directions:
*In a large skillet over medium heat, add oil and onion and sautee until onions start to soften. Add mushrooms and cook for about 8 minutes. Season with 1 tsp. salt and 1/4 tsp. pepper. Set aside.
*Heat 4 Tbsp. oil in skillet over low heat. Add flour and whisk for about two minutes. Add soy milk and continue to whisk until mixture starts to thicken...about 3 minutes. Add 1 tsp. salt and 1/4 tsp. pepper. Remove from heat and add to onion mix. Pour over green beans, and toss to combine.
*Grease a 9" x 13" pan and add mixture
Bake covered at 350* for 25 minutes. Top with fried onions and bake uncovered until crispy and golden.
Happy Easter!
Recipe shared with: Beauty and Bedlam
