VEGAN Green Bean Casserole

This year my family is stopping by on Sunday and I’m gonna do it. I’m gonna make them eat vegan. (Don’t tell them, it’s a surprise!)
But I am going to make Green Been Casserole…Vegan Style. Now I can pull this off, (I think) even with them cause low and behold French’s Original French Fried Onions are vegan!
Green bean Casserole
But here’s the twist…
Cream of Portobello
Campbell’s Cream of Mushroom Soup is not vegan, though Imagine’s Creamy Portobello Mushroom Soup is, but not condensed. I am going to play with the ratio of soy milk to mushroom soup and see how it goes…I’ll let you know.
Happy Holidays!!!!!

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4 thoughts on “VEGAN Green Bean Casserole

  1. Don’t use cream of mushroom soup. Just cook up some mushrooms and once they’ve released their liquid, slowly add soymilk, making sure not to make the mixture too thin.

  2. Check out this vegan green bean casserole, I found this on veg.web.com
    Vegan Green Bean Casserole
    Ingredients (use vegan versions):
    1 can French cut green beans
    1.5 canisters vegan French fried onions
    1.5 cups soymilk
    1 cube veggie bouillon
    2-3 tablespoon corn starch (or potato starch) mixed with 2-3
    tablespoon cold water to use as a thickener
    1/2 medium onion, diced
    1 carrot, diced
    3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
    1-2 tablespoon vegetable oil
    1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
    whatever other hearty herbs make you happy
    Directions:
    This is meant to be a vegan version of the traditional green bean casserole served at holidays, etc., for those of you who loved it and were sad to not have it at the holidays once you went vegan. Many of my non-veggie friends like this better than traditional green bean casserole because it has more veggies and more herbs and spices.
    Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.
    Saut

  3. i have made a really great vegan green bean casserole every Thanksgiving for the past 4 years using the traditional recipe but with the Imainge Cream of Mushroom soup. Although it isn’t condensed it works really well if you just reduce it by simmering the soup down to a condensed soup thickness. Try it, you won’t believe how good it is. The dark brown color of the Imagine Cream of Mushroom turned off a few of my non-vegan friends, that just meant more delicious green bean casserole for the rest of us!!

  4. I make the one Samin posted up there, with soy milk and veg. boullion and so forth. I’m not vegan or even vegetarian, so I sometimes fudge and use cow milk and/or chicken boullion, but the all-out vegan version is *delicious*.

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