Did a test run of a vegan green bean casserole before Thanksgiving and it didn’t disappoint
Did a test run of a vegan green bean casserole before Thanksgiving and it didn’t disappoint
by sarahlorraineAK
3 Comments
sarahlorraineAK
I basically turned my viral vegan mushroom soup into a green bean casserole and the result was so much better than I thought it would be! I thought the recipe would require more test runs, but the mushroom sauce (i.e. the soup) is just so good it didn’t need any changes.
1. Prep: Preheat oven to 350°F (186°C). Soak 1 cup raw cashews in hot water and set aside.
2. Beans: Bring a large pot of salted water to a boil. Add 2 lbs green beans and cook for 5-7 minutes until bright green and crisp-tender. Drain and rinse under cold water.
3. Sauce Base: In a large sauté pan over medium heat, cook 2 Tbsp olive oil with 16 oz sliced mushrooms, 1 diced medium onion, and 6 minced garlic cloves until mushrooms release moisture, about 8 minutes.
4. Blend Sauce: Transfer ¾ of the mushroom mixture to a blender with the soaked cashews and 3 cups vegetable broth. Blend on high until smooth and creamy, adding more broth as needed for a thick sauce.
5. Assemble: In a 9×13-inch casserole dish, mix green beans, sauce, remaining mushroom mixture, ½ tsp salt, and half of a 6-oz package of fried onions. Press into an even layer.
6. Bake: Bake for 20 minutes. Add remaining fried onions on top and bake for an additional 10 minutes, until the sauce bubbles at the edges.
Aspirational1
From most people outside the USA: Why?
We get that it’s sort of traditional (well, traditional since creamed mushroom soup in a can was available), but why?
Do you actually crave it, or is it just a, ‘well, we always do it’ thing?
Just trying to understand, because I really don’t see the appeal.
3 Comments
I basically turned my viral vegan mushroom soup into a green bean casserole and the result was so much better than I thought it would be! I thought the recipe would require more test runs, but the mushroom sauce (i.e. the soup) is just so good it didn’t need any changes.
Original [vegan green bean casserole recipe](https://www.liveeatlearn.com/vegan-green-bean-casserole/) is on Live Eat Learn.
1. Prep: Preheat oven to 350°F (186°C). Soak 1 cup raw cashews in hot water and set aside.
2. Beans: Bring a large pot of salted water to a boil. Add 2 lbs green beans and cook for 5-7 minutes until bright green and crisp-tender. Drain and rinse under cold water.
3. Sauce Base: In a large sauté pan over medium heat, cook 2 Tbsp olive oil with 16 oz sliced mushrooms, 1 diced medium onion, and 6 minced garlic cloves until mushrooms release moisture, about 8 minutes.
4. Blend Sauce: Transfer ¾ of the mushroom mixture to a blender with the soaked cashews and 3 cups vegetable broth. Blend on high until smooth and creamy, adding more broth as needed for a thick sauce.
5. Assemble: In a 9×13-inch casserole dish, mix green beans, sauce, remaining mushroom mixture, ½ tsp salt, and half of a 6-oz package of fried onions. Press into an even layer.
6. Bake: Bake for 20 minutes. Add remaining fried onions on top and bake for an additional 10 minutes, until the sauce bubbles at the edges.
From most people outside the USA: Why?
We get that it’s sort of traditional (well, traditional since creamed mushroom soup in a can was available), but why?
Do you actually crave it, or is it just a, ‘well, we always do it’ thing?
Just trying to understand, because I really don’t see the appeal.
I love green bean casserole! I make Isa’s recipe every year. Yum😋 https://www.theppk.com/2016/10/green-bean-casserole/