Easy Vegan Green Bean Casserole
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Easy Vegan Green Bean Casserole

Easy Vegan Green Bean Casserole
Course Side Dish
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 generous servings
Author Living Vegan Staff

Ingredients

  • 2 tsp Vegan Margarine
  • 12 oz. Sliced Mushrooms (fresh or canned)
  • 1/2 c Onion chopped
  • 1/3 c PLUS 1 Tbsp Flour
  • 1/2 tsp Salt
  • pinch Pepper
  • 14-16 oz. Vegetable Broth
  • 1 lb. Green Beans you can also used canned
  • French Fried Onions
  • 1 c Coconut Milk Cashew Cream, Vegan Creamer or Almond Milk, you can even make a white sauce using flour and almond milk
  • splash White Wine OPTIONAL

Instructions

  • In a large stock pot over medium high heat, saute onion in vegan margarine.
  • Once the onions are translucent, add the white wine (just a splash) and allow to cook until all of the alcohol has evaporated and add the sliced mushrooms.
  • Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture.
  • Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Reduce heat and stir in cream of choice.
  • Simmer, uncovered for about 15 minutes, stirring occasionally.
  • Preheat oven to 375 degrees.
  • Toss the soup mixture with the green beans and place into an 8"x8" pan that you have prepared with cooking spray.  I personally like to add some of the crispy French Fried Onions in with the onions as well as use them for a topping, but I'll leave that up to you :)
  • Top with the crispy French Fried Onions and bake until golden and bubbly.