Vegan Green Bean Casserole

Thanksgiving is just around the corner and I’m already looking into some dairy-free options to make for dinner.

I’ve always loved green bean casserole at Thanksgiving so I found this vegan recipe online and it turned out amazing! I used almond milk and you couldn’t even taste the difference.

Enjoy!

Vegan Green Bean Casserole
Ingredients
  • 1/2 medium onion, diced
  • 3/4 cup button mushrooms, chopped
  • 1 TBS olive oil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • pepper to taste
  • 1 1/2 cups unsweetened soy milk (I used almond milk)
  • 1 cube veggie bouillon
  • 2 1/2 TBS cornstarch
  • 2 TBS cold water
  • 1 can cut green beans
  • 6oz jar of French-fried onions
Instructions
  1. Preheat oven to 350 F
  2. Add olive oil to pan and saute mushrooms and onions. Add in herbs and pepper.
  3. In a separate saucepan, heat the milk and bouillon, stirring until the bouillon dissolves. Do not bring to a boil.
  4. Mix together the cornstarch and cold water in a separate bowl. Add into the milk mixture, stirring well.
  5. Add in the green beans, veggies, and half the French-fried onions to the milk mixture. Mix well.
  6. Pour the mixture into a casserole dish (fit a 8x8 great) and top with remaining French-fried onions.
  7. Cook for 15 minutes or until the top is toasted.
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