Vegan Green Bean Casserole

At home a couple of years ago with a fried turkey… probably one of the tastiest things I’ve ever eaten.

With Thanksgiving fast approaching I got to wondering what do vegans do at home with their meat and dairy loving families? Most side dished are loaded with butter and/or fatty meats. I always wondered how is it possible to turn something like spinach into a fattening mess or green beans into a baked dish of fried onions and cream. My goal this week is to recreate a few traditional fattening vegetable dishes into vegan, waist line friendly faire. Thus I started with one of my favorites, the green bean casserole.

Green bean casserole is one of those things that since my mom never cooked it I didn’t know how much I loved it until my adult years. Well I now LOVE green bean casserole, perhaps its the creamy french cut green beans or the onion crust. I think my first taste of green bean casserole was in Georgia  having Thanksgiving dinner with my sisters in-laws who are the epidemy of southern cooks. It was creamy in the middle, crispy on top and ohhh so good. SO how to I re-create this for my diary sensitive stomach? Almond milk to the rescue…

 

 

 

 

Green Bean Casserole Vegan

3 Cans of French Cut Green Beans

3 Chopped Cloves of Garlic

1/2 Cup Vegetable Broth

Scant 3/4 Cup Almond Milk

1 Small Yellow Onion Chopped

2 Tablespoon Olive Oil

1/2 Cup Salted Sunflower Seeds

1 Teaspoon of Flour

Salt and Pepper to taste

Directions:

1) Lightly saute the garlic in a skillet with a 1 tablespoon of olive oil. When toasted add in pinch of salt and pepper.

2)Turn heat down a bit and add in broth, almond milk and cook until heated through. Add the flour and stir to thicken the sauce.

3) Add green beans and cook for about 7 minutes. Once cooked transfer the bean mix to your 9 by 9 baking dish.

4) In the same skillet heat the rest of your olive oil and pan fry the chopped onion. Turn oven to 425 degrees.

5) Once your onions are crispy add them to your food processor with the sunflower seeds. Process until you get a crumbly texture.

6) Sprinkle the crumbles on top of the green bean mixture and place in oven uncovered for 20 minutes.

This recipe makes 4-5 servings. Double the ingredients and cook in a cake pan for 30 minutes.  

 

Perhaps it’s not the prettiest dish, but its tasty!  

 I also attempted to create a “cream” of spinach recipe that was a big failure. For some reason I thought rosemary and sage spices would taste good boy was I wrong… Oh well back to the drawing board.

 On the workout front, I am very sore. I had so much fun in Zumba class on Monday but my whole body felt it the next day which is pretty sad! Yesterday I did a heavy weight workout. Active.com had a good article today about women and weight lifting. I strongly advise you to add a couple of strength training days into your schedule.

 

 

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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One Response to Vegan Green Bean Casserole

  1. Pingback: A Vegan Thanksgiving- Recipe Roundup | Not So Perfect Life

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