For the past 13 years, I’ve been hosting an annual vegan Friendsgiving potluck the weekend after Thanksgiving. It’s a way for my friends to try new recipes, gather, and share a plant-based nourishing-to-the-body-and-soul meal together. This year, the recipe that I’ve been trying to perfect for our potluck is the Green Bean Casserole. I wanted it to be a combination of down-right-tasty, but also a recipe that doesn’t require hours in the kitchen. This is what I came up with!
I did all my shopping at Sprouts, they had everything I needed, including the fried onions-- which I thought I was going to have to make from scratch. I used the Sprouts organic frozen green beans as the center of this dish so that I could remove a step of having to cook them myself.
3cupsof vegetable broth (or equivalent amount of vegetable bouillon and water), divided
½cupof raw cashews
½teaspoonof ground Black Pepper
½cupof vegan butter
2cupsof button mushrooms, sliced or diced
4mediumcloves of garlic, roughly chopped
½cupof all-purpose flour
2cupsof crispy fried onions (we use store-bought)
To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice cold water to preserve the green color, and set aside.
In a highpowered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside.
Preheat the oven to 375 degrees F (190 degrees C).
In a large pot over medium high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).
Spoon the green beans and the creamy mixture into a 9 × 13 inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20 minutes.
Change your mushroom varieties to add extra exotic flavors. This dish is best made the day-of so the cream sauce doesn't break.
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"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez