The conventional view serves to protect us from the painful job of thinking. - John Galbraith
Mid-Hudson Vegetarian Society Logo

Green Bean Casserole

on December 21, 2010

GreenBeanCasserole1½ lbs. fresh green beans, trimmed & cut into pieces
10 oz. mushrooms
3 cloves garlic, minced
cayenne pepper, generous pinch
2 Tbs. flour
¾ cup vegetable broth
1 Tbs. dry sherry (optional)
¾ cup soy creamer or try unsweetened soymilk
1 ½ slices whole grain bread
1 Tbs. non-dairy margarine
1 can (3 oz.) of French fried onions
salt & pepper (to taste)

Directions:

If using fresh beans, boil 2 quarts water with 1 Tbs. salt; add green beans; cover and cook for 6 minutes; drain beans in a colander.

To make the sauce, trim and discard mushroom stems and chop mushrooms into pieces.

Spray non-stick pan with canola oil and heat it; add the mushrooms, garlic, cayenne, salt, and pepper to taste; cook until mushrooms are very soft and exude their juices.

Whisk the flour into the vegetable broth and add to mushrooms along with the sherry.

Simmer, stirring, until mixture thickens.; add soy creamer and simmer until thick, about 5 to 10 minutes; adjust the seasonings and stir in the beans.

For the topping, put bread, margarine, salt, and pepper into a food processor and pulse until crumbly; pour into a bowl and add the onions; stir to combine.

Put green beans into an oiled casserole dish and top with onion mixture.

Bake at 425 F for about 15 minutes. Serves about 6-8.

Comments are closed.

© 2008 Mid-Hudson Vegetarian Society, Inc.
38 East Market St., Rhinebeck, New York (NY)

An archive of the original MHVS site is available here.

Web Hosting for MHVS is donated by The Mary T. and Frank L. Hoffman Family Foundation


Since date.gif (991 bytes)