Everyone's favorite holiday side-dish, Green Bean Casserole!  This version mimics the beloved casserole of my youth, with a condensed mushroom soup base and a crunchy onion topping. But the freshly fried onions and the hint of wine in the sauce gives this dish a much more sophisticated flavor than the old standard.  This recipe serves 4 - 6 as a side dish.

Green Bean Casserole

First, make the Cream of Mushroom Soup


1 tablespoon olive oil

1 1/4 cups sliced cremini, baby bella or white mushrooms

1 cup plain unsweetened soy milk or other nondairy milk

2 tablespoons raw, unsalted cashews, soaked for at least 2 hours, and drained

2 tablespoons + 2 teaspoons corn starch

1 teaspoon granulated onion

1/2 teaspoon granulated garlic

1/4 teaspoon dried rubbed sage

1/2 teaspoon salt

Fresh pepper


In a small pan, heat the oil over medium heat.  Add the mushrooms and saute until the mushrooms release and then reabsorb their liquid. Set aside.


In a blender, combine the soy milk, cashews, cornstarch, onion, garlic, sage, salt and half the mushrooms. Blend until the mixture is completely smooth.  Add the remaining mushrooms and pulse to chop them into small pieces. Add pepper to taste.


In a small saucepan, heat the sauce over medium heat, whisking until the mixture simmers.  Reduce the heat, continue whisking until the mixture is very thick and remove from heat. Set aside.



This recipe was adapted from one by Julie Hasson in "Vegan Casseroles"

Quietly Vegan

And then, put together the Green Bean Casserole


2 pounds fresh green beans, trimmed and cut into 2 inch pieces

Cream of Mushroom soup

1/2 cup unsweetened soy milk or almond milk

2 cloves garlic, pressed 

1 tablespoon Marsala or sherry (optional!)

1/2 teaspoon truffle oil 

freshly ground black pepper

Fried Onion Topping


Preheat the oven to 400*F. Spray or grease a 2 1/2 quart casserole dish.


Bring a large pot of salted water to a rolling boil, add the green beans, lower the heat and cook for 7 minutes.  The beans should be bright and tender.


Drain the beans in a colander and rinse with cold water to stop the cooking. Drain well.


Put the cooked beans in a large bowl.  Stir in the mushroom soup, the soy milk, the garlic, the wine (if using) and the truffle oil.  Add salt and pepper to taste.


Place the beans in the casserole dish and top with the crispy onions.  Bake for 15 - 20 minutes, until hot and bubbling around the edge. Enjoy!

Next, make the Fried Onion Topping


1/4 cup rice flour, white or brown (look in bulk grocery)

2 tablespoons cornstarch

1 medium yellow onion, thinly sliced 

1/2 + cup vegetable oil

salt


In a pie pan or shallow dish, mix together the rice flour and cornstarch.  Heat the oil in a 10 inch cast iron skillet. Add the onion slices to the flour mixture and toss to coat.  Once the oil is very hot, but not smoking, add the onions, a handful at a time so they are in a single layer, and fry until the slices are light brown (they will get more brown in the oven). Remove with tongs to a paper towel lined plate to drain.  Season with salt and set aside. repeat with remaining onions, adding more oil if necessary.