How to Make a Vegan Green Bean Casserole

If your traditional holiday dinner is not complete without green bean casserole, try this vegan version minus the milk and cream of mushroom soup. In many informal holiday taste tests, this vegan green bean casserole recipe actually beats out the original!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 14.5-oz cans cut green beans
• 1 32-oz box vegan creamy portobello mushroom soup
• 1 clove minced garlic
• 1 tbsp. cornstarch
• 1/2 tsp. pepper
• 1/4 tsp. marjoram
• 1/4 tsp. rosemary
• 1/4 tsp. thyme
• 6 to 10 large mushrooms, sliced
• 1 6-oz can french fried onions

1. Preheat oven to 350 degrees.

2. Drain green beans of water and pour into large mixing bowl.

3. In separate mixing bowl, whisk together the portobello mushroom soup with the cornstarch, garlic, pepper, marjoram, rosemary and thyme.

4. Add soup mixture, mushrooms and half the can of french fried onions to green beans, and stir.

5. Pour into 1 1/2-qt. glass casserole dish.

6. Bake for 30 to 40 minutes or until desired consistency.

7. Top the casserole with the other half of the french fried onions and bake another 5 minutes until golden brown.

Tips & Warnings

• You may substitute the canned green beans with two 9-oz packages of frozen cut green beans or one pound of fresh, cooked green beans.
• If you cannot find a vegan creamy portobello mushroom soup, you can substitute a mixture of 2 to 3 cups soy milk, 1 vegetable bouillon cube and 2 tbsps. corn starch.
• Instead of marjoram, rosemary and thyme, you may substitute with 1 to 2 tsps. of your favorite all-purpose herb seasoning.