Did you make this recipe? Please give it a star rating below!
Vegan Green Bean Casserole
Clean mushrooms, remove stems, and quarter. Peel garlic and onion, and quarter onion.
Place onion and garlic in food processor.
Pulse until finely chopped but not watery. Remove from food processor and set aside.
Place mushrooms in processor.
Process until finely chopped.
Clean string beans and trim ends. Cut into 2" pieces and then slice lengthwise along the seam.
Now, measure Portobello soup and soy sauce.
Preheat oven to 400F. Heat large 12" skillet over medium heat. Add olive oil and then onion, garlic, crimini mushrooms, salt and pepper.
Cook 4 to 5 minutes, stirring occasionally, until onion is translucent and liquid is released from onions and mushrooms.
Add string beans, tamari, and mushroom soup. Cook another 3 to 4 minutes.
Slowly whisk flour and soy creamer together in a small bowl.
Pour into green bean mixture, lower light to medium-low and simmer for 5 to 7 minutes to thicken.
Coat 3-Quart casserole (think lasagna pan) with non-stick cooking spray and transfer green bean mixture to dish.
Add in 2 ounces of the French Fried Onions. Mix well and bake uncovered for 30 minutes.
After 30 minutes, stir and top with remaining 2 ounces of French Fried Onions. Bake for an additional 5 minutes.
Let cool for at least 10 minutes and serve. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.