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!

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Vegan Green Bean Casserole

Ingredients

• ½ medium onion, diced
• ¾ cup button mushrooms, chopped
• 1 TBS olive oil
• ½ tsp oregano
• ½ tsp thyme
• pepper to taste
• 1½ cups unsweetened soy milk (I used almond milk)
• 1 cube veggie bouillon
• 2½ 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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