I decided at the very last minute that I really, really wanted a Green Bean Casserole for our Christmas dinner and remembered that I had found this mushroom broth at my local grocery store. First of all, let me just say that my local Albertson’s is stepping up with the vegetarian/vegan-friendly options lately. Anyway, I wanted to try it this year and improvise on my own Cream of Mushroom Soup recipe a bit.

I quickly sauteed onions, celery and mushrooms in small amount of oil on high heat until the mushrooms were almost tender and the vegetables were translucent. To that, I added 1 Tbl of flour and cooked for 1 minute.

Then came the mushroom broth and vegan worcestershire sauce. Stir until the flour mixture is all incorporated. Bring to a boil.

In a small bowl, whisk together 1/4 C almond milk and 1 Tbl of cornstarch. Add this to the mushroom mixture. Reduce heat to a simmer stirring occasionally.

I used pre-cut green beans and those French’s Fried Onions you see each holiday season … accidentally vegan. Score!

To this, I added more of the fried onions to the top, placed on a cookie sheet to catch any drips and baked at 350 for about 20 minutes or until golden brown. Everything is already cooked, so you just want to heat through and brown the onions. And voila! The easiest vegan Green Bean Casserole ever!

Time to dig in! 🙂 P.S. It was really amazing.

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