The family tradition updated from the soup can recipe to a dairy-free casserole that tastes just enough like the old version to make it nostalgic.
1 ½ pounds fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
½ cup chopped onion
2 garlic cloves, minced
2 cups chopped fresh mushrooms
1 teaspoon dried savory
½ teaspoon dried thyme
¼ cup flour
1 cup vegetable broth
1 tablespoon soy sauce
1 ½ cups unsweetened soy milk
¼ cup nutritional yeast (optional)
Salt and freshly ground black pepper
1 (3-ounce) can of French fried onions
Cook the green beans in a pot of boiling salted water until tender. Drain well and set aside. Preheat the oven to 375°F.
Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened. Stir in the mushrooms, savory, and thyme, and cook until the mushrooms are soft and release their juices.
Combine the vegetable broth and soy sauce in a small bowl. Whisk in the flour until smooth and add it to the mushroom mixture. Simmer, stirring, until the liquid thickens. Stir in the soy milk and nutritional yeast (if using) and simmer until thick, about 7 minutes. Season to taste with salt and pepper and add the reserved green beans, stirring to coat.
Transfer the green bean mixture into an oiled casserole dish. Cover and bake for 25 minutes, then uncover and top with the French fried onions. Bake uncovered until browned and bubbly, about 10 minutes longer.
Serves 4 to 6
This recipe is part of Robin’s Vegan Thanksgiving Feast.
Recipe copyright 2008 by Robin Robertson and published by Vegan.com with permission.