Vegan Green Bean Casserole with Homemade French Fried Onions

Happy Wednesday everyone!

Hahaha, can you tell I already miss Halloween? This was our pumpkin….made sinister by Picasa. :-)

Every year, I wish the month of October would last longer, but I do look forward to Thanksgiving dinner as well as Christmas! As I’ve gotten older, Christmas has definitely lost a bit of its magic, but having Jade and Nat makes it better! Jade will be 3 this month, and Natalie will be 1 next month, so they are definitely developing a sense of holidays and (more importantly to them) presents.

I’m in the process of planning a little birthday party for them, so if anyone knows of any DIY blogs for cool kid crafts or party ideas, let me know in the comments! :-)

Today, I’m sticking with the Thanksgiving theme by recreating what appears to be one of the most popular side dishes in America. The green bean casserole.

To tell you the truth, I’ve only had the bad canned version of this, so I didn’t know how that would compare to a fresh recipe….but boys and girls!…..this is freakin’ good!

 I made this the night we had company, and it was the first thing to disappear! My husband said he wasn’t even going to try it at first, but ended up loving it! :-) Score!!

The homemade french fried onions really take it over the top, and they’re so easy to do!

No canned beans, no canned MSG-loaded Cream of Mushroom soup…nothing but fresh deliciousness to wow both you and your Thanksgiving guests.

VEGAN GREEN BEAN CASSEROLE

1 1/2 c. any milk you can tolerate, warmed

1-2 T. butter or coconut oil (any oil you like would be fine)

1/2 yellow onion, chopped

2 garlic cloves

8 oz. cremini mushrooms, chopped

3/4 t. dried thyme

1/2 t. dried oregano

1/2 t. salt

several grinds of black pepper

3 T. arrowroot (flour would work as well)

1/4 c. cold water

16 oz. fresh green beans

Preheat the oven to 350 degrees. Steam the beans for a few minutes, just until bright green and slightly tender. (Be sure to warm your milk as well.)

Heat the oil or butter in a skillet. Saute the onion for a few minutes until soft. Add the mushrooms, thyme, oregano, salt, and pepper, and cook until most of the water has evaporated (about 5-7 minutes). Add in the garlic and cook for another minute. In a separate bowl, mix the cold water with the arrowroot. Pour this mix into the warm milk and whisk until thickened. Pour the milk mix into the mushroom mix and heat everything for about 1 minute. (If you’re using flour, add it in now along with 1/4 cup of water, and stir until thickened. Disregard directions regarding the arrowroot.) Taste for more seasoning at this time then pour everything into an oiled 8 x 8 baking dish, and bake it for 20 minutes. Remove, and top with the french fried onions (recipe below).

FRENCH FRIED ONIONS

2 large shallots, sliced into shallot rings

2 t. grapeseed oil (or any oil you like)

salt

Preheat the oven to 380 degrees. Heat the oil in a small non-stick skillet. Saute the rings for about 5 minutes, then place them onto a parchment-lined baking sheet. Sprinkle them with salt, and bake the rings for about 15 minutes, but watch them closely! After 10 minutes, some will brown faster than others, and they may burn quickly. They will crisp more as they cool too. Use them as topping in the above recipe.

My husband immediately demanded I make this for our Thanksgiving dinner, and he’s one boy who doesn’t readily eat his veggies, so that said a lot! :-)

What’s your favorite Thanksgiving side?

I love stuffing! Good ol’ bread, celery, apple, sage, and turkey fat stuffing! What a proper name for it, huh? :-)

Shared with: Allergy-Friendly Friday, Healthy Vegan Friday, Fight Back Friday

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Comments: 8

  1. Gabby @ the veggie nook November 14, 2012 at 6:06 am Reply

    Yum! This sounds so delicious! I have never had green bean casserole, my family was never into casseroles in general. But I feel like this would be the recipe to finally try it with!
    Gabby @ the veggie nook recently posted..kabocha almond pattiesMy Profile

    • Lauren November 14, 2012 at 8:30 am Reply

      Thanks girl! We never ate casseroles either, but it always seemed like my friends were making this!…probably because it’s one of the easiest recipes to make (typically), and now I’ve ruined that…d’oh! :-)

  2. BiggSis November 14, 2012 at 6:38 am Reply

    Great timing! I committed to bringing the green beans (among other things) to the Thanksgiving we are attending. This sounds so much better than the chemicalized version. Thanks!
    BiggSis recently posted..Fancy Pants Quinoa PolentaMy Profile

    • Lauren November 14, 2012 at 8:26 am Reply

      Thank you! Just reading the ingredients of the ‘classic’ version makes me cringe, so this is definitely better! I hope you give it a shot! :-)

  3. Stephanie Wilson November 14, 2012 at 12:23 pm Reply

    Hey Lauren! This is so great! I love the idea of a healthier green bean casserole and just in time for Thanksgiving! I am taking this recipe to my in-law’s for the holidays! Thank you!
    Stephanie Wilson recently posted..Super Simple Pumpkin Dip (No way this could be sugar-free!)My Profile

  4. Stephanie Wilson November 14, 2012 at 12:24 pm Reply

    Hmm, not sure why the pumpkin dip recipe linked to the comment-feel free to delete that if you want!
    Stephanie Wilson recently posted..Super Simple Pumpkin Dip (No way this could be sugar-free!)My Profile

    • Lauren November 14, 2012 at 2:13 pm Reply

      Haha, thanks Stephanie! Your dip was supposed to link up. It encourages you to comment…that way, others see your most recent post and click on you if they’re interested! :-)

  5. Stephanie Wilson November 14, 2012 at 4:51 pm Reply

    Oh that makes sense! Haha! I just didn’t want you to think I was spamming you or something! :)
    Stephanie Wilson recently posted..Super Simple Pumpkin Dip (No way this could be sugar-free!)My Profile

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