I had to write a quick post about this recipe because D. and I just had some for lunch and oh my gosh, it is good! Truly, we were scraping the casserole dish clean.

This is adapted and plagiarized from Alanna’s World’s Best Green Bean Casserole, and I have to say, the name fits. I made up a full recipe to bring to Thanksgiving at the in-laws’ tomorrow, but I set aside this small dish to bake today just for us (and to photograph just for you). Though I can’t say that either my husband or I were fans of green bean casserole in general, we’re now fans of this one.

Warning: This is not a fat-free recipe. I’ve veganized it and taken out some of the butter/margarine, but there’s still Earth Balance margarine in the topping and some fat in the soy creamer. And oh, those fried onions! (Which I accidentally used a whole can of, instead of the half can the recipe called for.)

What can I say? You could try it completely fat-free as outlined in the recipe’s notes, but for a special occasion, this isn’t a huge an amount of fat. And the taste is amazing. No one will know it’s vegan!



2018 Green Bean Casserole Update

Twelve years (yikes!) have gone by since I posted this recipe, and since then it has become the recipe most requested by my extended family every Thanksgiving and Christmas. It has become a tradition for us and I hope it becomes one for you.

Thanks to Alanna for the recipe, and thanks to all of you readers for your support through all these years I’ve been posting vegan recipes. Your comments and input make blogging fun!

Print 4.46 from 11 votes Add to Recipe BoxGo to Recipe Box The Best Vegan Green Bean Casserole You could make this healthier by using caramelized onions instead of fried--just cook them slowly until they begin to brown and then mix them with the bread crumbs. You could also omit the margarine. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 8 Author Susan Voisin Ingredients Beans 2 quarts water 2 quarts water

1 tablespoon table salt 1 tablespoon table salt

1 1/2 pounds fresh green beans trimmed and cut into bite-size pieces or 2 12-ounce packages frozen cut green beans 1 1/2 pounds fresh green beans trimmed and cut into bite-size pieces or 2 12-ounce packages frozen cut green beans Sauce 10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake) 10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)

3 cloves garlic minced 3 cloves garlic minced

generous pinch cayenne pepper (had to add it for the New Orleanians) generous pinch cayenne pepper (had to add it for the New Orleanians)

Salt to taste Salt to taste

Fresh pepper to taste Fresh pepper to taste

2 tablespoons flour 2 tablespoons flour

3/4 cup vegetable broth (I used Imagine's No-Chicken) 3/4 cup vegetable broth (I used Imagine's No-Chicken)

1 tablespoon dry sherry (Alanna's brilliant addition) 1 tablespoon dry sherry (Alanna's brilliant addition)

3/4 cup unsweetened soy creamer or plain unsweetened soymilk 3/4 cup unsweetened soy creamer or plain unsweetened soymilk Topping (see alternate oil-free topping in Notes) 1 1/2 slices whole grain bread 1 1/2 slices whole grain bread

1 tablespoon vegan margarine optional, but topping holds together better with it 1 tablespoon vegan margarine optional, but topping holds together better with it

1/8 teaspoon salt 1/8 teaspoon salt

1/16 teaspoon freshly ground black pepper 1/16 teaspoon freshly ground black pepper

1 3- ounce can of French fried onions 1 3- ounce can of French fried onions Instructions Beans: Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce: Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping: Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble: Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout. Notes *Sodium figure is inflated because it includes all the salt in the bean-cooking water, most of which is not actually absorbed by the beans. Alternate topping: You can make this even lighter by replacing the topping with pan-"fried" onions (without oil) and panko, seasoned with black pepper. Nutrition Facts The Best Vegan Green Bean Casserole Amount Per Serving (1 serving) Calories 102 Calories from Fat 34 % Daily Value* Fat 3.8g 6% Sodium 1026mg 45% Carbohydrates 14g 5% Fiber 3.8g 16% Sugar 3.7g 4% Protein 3.8g 8% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

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