I veganized the green bean casserole for Easter and it all still got devoured. I didn't share until lunch was over as I think there's sometimes are adverse reaction to vegan foods. As I didn't want to make seperate pans, I just decided to give it a go.
- 6 cans rinsed cut green beans
- 1 stick plant based butter- 8 TBLS
- 4 TBLS flour
- 3-4 C plant based milk
- 1/2 chopped onion
- 3/4 cup chopped mushrooms
- 4tsp onion powder
- Salt and pepper to taste
- I can fried onions
Sautee onions until translucent in 2 TBLS of butter, add mushrooms to cook though/ soften. Set aside.
Make a roux with the remaining butter, melted, plus the flour. Gradually add 2 cups of the milk to slowly make a thick mock cream of soup. Add onion and mushroom, salt, pepper and onion powder
Mix into the green beans, along with 2/3 can fried onions, then slowly stir in the remaining one-two cups of milk. Use more or less depending on " soupiness" preference. It thickens while baking.
Pour in a cooking sprayed 13 by 9 pan, bake 40 minutes at 350° , top with remaining fried onions and bake another 10 minutes.
I didn't devulge that it wasn't the old Campbell's or store version. No one suspected a thing.
Not using the canned cream soups makes everything better.
ReplyDeleteI used plant based milk and butter, but I can imagine how incredibly rich this would have been with whole milk and butter.
DeleteI am not a fan of "cream of" recipes, not to say I don't use them occasionally. I keep SOS mix https://www.youtube.com/watch?v=UFElGUlOtqs. It is not vegan but could easily be adapted using powdered vegan milk and veggie bullion.
ReplyDeleteI've tried to get away from them as part of a universal generic hotdish binder. I will definitely watch the video. If it's within my house, I don't veganized stuff, just for food my daughter will be eating. If it works for all then I only need one version.
DeleteYour casserole looks lovely and I tend to agree with Lori about how yours probably tastes better without the usual canned soup!
ReplyDeleteI think it was fresher tasting, well I used fresh food in it. Low calorie? No.
DeleteGood job and I am going to take a page out of your book darling.
ReplyDeleteIt didn't take much longer than the canned soup version.
DeleteThank you so much for the healthier version of holiday green beans. Will definitely try this recipe next time I make them.
ReplyDeleteSusan R
You did read 8 TBLS plant butter though, right? I won't claim it's healthy, but not canned soup at least. I suppose it had 12 large, 16 average servings so I suppose not too bad in comparison.
DeleteI would try this with real butter and milk, but the standing at the stove part stops me. Maybe one day...
ReplyDeleteYes, it would be rich and creamy with dairy milk and butter.
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