Monday, May 2, 2011

Green Bean Casserole, Simplified. BUT SO MUCH SOY!

I'm really proud of my vegan green bean casserole. However, it's one of those recipes I would look at and say, 'Too complicated, too many ingredients'.  The most time intensive part of this recipe is making your cream of mushroom from scratch.  I like using cashew cream - soy is in everything and as a vegan, I gotta find interesting and tasty ways to lessen it from my diet.  Cashews are perfect!  However, if you don't have a Vita-Mix, blender, food processor, or tons of time, cashew cream might not be an option.
So I've tried to make it as easy as I possibly can.

Everything about this recipe is almost the same as the original.  I used about a pound of frozen green beans instead of fresh (seriously, do fresh if you can), and instead of cashew cream I used 4 cups of unsweetened, plain soymilk.

You will need:
     *1 medium red onion
     *olive oil
     *6 - 8 cloves of garlic
     *10 oz mushrooms (a little over half a pound)
     *4 cups of unsweetened soy milk
     *1 1/2 Tbs flour
     *About 2 lbs frozen green beans
     *1 - 2 Tbs Italian herbs
     *2 tsp pepper
     *1 1/2 Tbs salt
     *3 - 4 green onions 
     *1 large can (6 oz) French's Fried Onions
First and foremost, I chop up my mushrooms into very small pieces and saute them in olive oil on medium heat. I wasn't the biggest fan of the movie 'Julia and Julia', but one thing I learned is that mushrooms won't brown if you crowd them in the pan.  So I cook them first and put them aside in a bowl. 
Mushrooms
Next, I add a little more oil to my pan, dice my red onion and saute it until caramelized, but you can go until they are just transparent.  Add chopped or minced garlic, being careful not to burn it.  I like to add the Italian herbs, salt and pepper at this point, so they can cook into the onions and garlic.  Add mushrooms and let cook together for about a minute or so.
Mushrooms, onions, garlic, Italian herbs.
Add your 1 1/2 Tbs flour to the mix.  Let it coat everything and cook for about 30 seconds to a minute.  Don't let it burn.  Pour in 4 cups of soymilk and whisk until thick. Taste.  Seasoned enough?

Now is the fun part!  It's all coming together! Preheat the oven to 350 degrees.  In a bowl, mix your green beans and cream of mushroom soup together with about 3/4 of the can of french fried onions. 


Spread out the mixture in a casserole/baking dish.  Bake for 20 - 30 minutes.  Every oven bakes differently, so it's a good idea to check on the casserole every few minutes after the 20 minute mark.  I'm guessing at about 25 minutes, you'll want to pull it out and sprinkle the remaining french fried onions on top.  Bake for another 5 minutes.
 Before the oven
Done and done!

Something that I have started doing is adding about 2 Tbs to 1/4 cup of sherry to the mushrooms and letting it cook in. So delicious!

2 comments:

  1. Couldn't you just use almond milk/rice milk/hemp milk/etc. to make it soy free? That would solve your too much soy problem...

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    1. Yes. You are brilliant and also, I was drinking a lot when I wrote this! <3

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