The recipe for green bean casserole handed down to me by my mom was made with almost all the ingredients, the sauce, beans and onions coming out of a can. The flavors of the classic were ok, but I didn’t like the texture of the casserole made with canned green beans. This dish was almost always part of my family’s Thanksgiving meal, but it was never one of my favorites. I’ve been wanting to makeover the traditional green bean casserole I grew up eating for holiday dinners. The best part of the Thanksgiving dinner after pumpkin pie is no doubt the side dishes! This is great for vegetarians and vegans since they can skip the turkey and just make a meal of all their favorite side dishes! Thanks for stopping by and I hope you’ll come back again soon! NOTE: CookEatLiveLove is supported by readers and links to products I love in this post are Amazon and other affiliate links which means I do make a small amount of money when you click and make purchases. It has been updated for photos and content. This recipe was originally published in November 2019. Can I make this without mushrooms?Ībsolutely! If you’re not a fan of chopped mushrooms in your casserole, feel free to keep them out.Even with all these changes from the classic version, I feel certain everyone in your house will love it when you serve up this dairy free green bean casserole with a homemade mushroom sauce and baked crispy onions! Just make sure you use a gluten free bouillon cube, gluten free fried onions and gluten free soy sauce. Just thaw it out before baking.ĭon’t top this with the crispy onion topping or bake it until you’re ready to eat. You can keep this in the fridge for 4-5 days, or cover this with a couple layers of plastic wrap and aluminum foil and keep it in the freezer or fridge. Just prepare the vegan cream of mushroom soup, mix it in a casserole dish or baking dish with the cooked green beans. This is a great dish to make ahead of time if you need to save time on the day you cook. Just thaw it out completely and then re-heat. The only thing is, the crispy fried onions will become soggy once frozen. Green bean casserole can absolutely be frozen. I haven’t recipe tested this yet, but word on the street is that silken tofu substitutes for cashew cream really well. If you’re allergic to cashews, you can use silken tofu instead. This healthy green bean casserole will stay in the fridge in an airtight container for up to five days. Running the mushrooms under water tends to make them soggy. When cleaning the mushrooms, use a damp paper towel to wipe any dirt off. If you don’t have fried onions, you can also top the casserole with bread crumbs, but the french fried onions really make the dish.Īre you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"! The cashew cream is best to use because it’s thickest and creamiest and I recommend following the recipe as is for best results. I don’t recommend soy milk, though, because it leaves a weird after taste. You can substitute canned coconut milk, almond milk or any other unsweetened non-dairy milk for homemade cashew cream, but make sure to add two tablespoons of corn starch, tapioca starch or arrowroot powder to the blender to help thicken it up. Olive oil or vegan butter – to sauté the onions and mushrooms.I prefer buying bouillon cubes because it’s a lot cheaper than broth. Vegetable bouillon cube – You can also substitute the water for vegetable broth.Soy sauce – Soy sauce adds a nice umami richness and is great to use instead of salt.Just use a bag of fried onions to add on top of the casserole like French’s. ![]() Fried onions – I don’t even bother making this from scratch, I already have a lot going on during the holidays.Thyme – Feel free to use fresh or dried.Nutritional yeast just adds a nice depth of flavor to the dish. Nutritional yeast – If you don’t have this, don’t worry.Garlic powder and onion powder – I love adding these in as an additional layer of flavor to the fresh onions and garlic.Mushrooms – if you don’t like mushrooms, feel free to leave them out of this recipe.Raw cashews, when blended make an amazing creamy sauce that thickens up when heated. ![]()
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