This afternoon I did a test run of veganized green bean casserole for Thanksgiving, and it came out so well that Scott and I devoured the whole pan for dinner. I was planning to use mushroom bouillon and soymilk to approximate condensed cream of mushroom soup, but I was delighted to find that Imagine Foods makes a non-dairy creamy mushroom soup, which worked perfectly thickened just a bit.
Vegan Green Bean Casserole
1 16oz. bag frozen green beans, thawed
1 small package sliced mushrooms
1 1/2 cups Imagine Creamy Mushroom Soup
1 tbsp. cornstarch in just enough water to make a slurry
2/3 cups french fried onions plus extra for garnish
Saute mushrooms until well cooked, seasoning with salt and pepper. Add mushroom soup. Stir in cornstarch slurry and mix until just a bit thickened. Add soup mixture to green beans and stir in onions. Bake in a 1 1/2 or 2 qt. casserole at 350 for 40 minutes. (I used a 2 qt. 9×9 pyrex dish.) Garnish with fried onions.
This was fantastic, but I would like to give it a try without using the fried onions in the mixture – it’s only 2/3 of a cup, but it’s essentially 2/3 of a cup of palm oil. For a day of total gluttony, I won’t sweat it, but if I were to make this again on a non-gluttonous day, I would probably saute the mushrooms with some onion and throw in a spoonful or two of breadcrumbs before baking.
Yum, slurry.
Yes, it’s slurrific!