Vegan Recipe Revamp: Green Bean Casserole

By Sarah Matheny on December 23rd, 2009

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You don’t need a can of Campbell’s soup to make Green Bean Casserole for your holiday dinner, and you certainly don’t need animal products. Here’s my take on traditional Green Bean Casserole, but revamped and “meaty” enough to move it from a delicious side dish to your main course!

Meaty Vegan Green Bean Casserole

1 lb. green beans, trimmed and cut
4 oz. chopped mushrooms
1-3 Tofurky sausages, diced (optional)
1 c. vegetable broth
1/2 c. milk of choice (unflavored almond or soy will both work)
3 T. flour
1 t. soy sauce
1 t. vegan Worcestershire sauce
2 cloves garlic, minced
1 8 oz. can water chestnuts, sliced
salt and pepper to taste
1 slice spouted grain bread, torn into chunks
1 T. Earth Balance soy margarine
1/2 of a 3 oz. can of French fried onions

Preheat oven to 425 degrees.

Bring a pot of water to a boil. Add green beans and a generous amount of salt. Boil for 5 minutes. Remove from heat and drain, rinsing with cold water and ice cubes (i.e. a lazy woman’s ice bath).

In the meantime, sauté mushrooms, garlic and diced Tofurky sausage in a medium skillet, until gently browned.

In a small mixing bowl, combine broth, milk, soy sauce, Worcestershire sauce and flour and whisk until well combined. Add mixture to pan and heat until thickened and bubbling. Adjust seasoning to taste.

Stir in chopped water chestnuts. Place green beans in a medium casserole dish and pour sauce over the top.

In a food processor or blender, combine bread, Earth Balance and salt and pepper.

Sprinkle bread crumbs and fried onions over top of casserole and bake for 20 minutes.