Green Bean Casserole II (Vegan

• Produce

  • 1 1/2 cup Button or baby bella mushrooms
  • 1 Celery stalk, large
  • 1 French's fried onions
  • 1 Onion, small

• Refrigerated

  • 1/4 cup Almond milk

• Canned Goods

  • 2 1/2 cup Mushroom broth

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 1 tbsp Oil

Found on theveglife.com

Description

Directions

• In a large saute pan on high heat with 1 Tbl of oil, add the onions, celery and mushrooms. Saute until tender and the mushrooms have browned slightly.
• Add 1 Tbl of flour and cook for 1 minute.
• Combine the mushroom broth and worcestershire and add to the mushrooms.
• Cook, stirring until all of the flour is incorporated and it starts to thicken.
• In a small bowl, combine the cornstarch and almond milk. Add to the pan and stir until thickened.
• Stir in the cut green beans and some of the Frenchs Fried Onions.
• Add to an oven-safe baking dish and top with additional fried onions.
• Place a baking sheet underneath to catch any possible drips.
• Bake at 350 for 15-20 minutes or until the onions are golden.
• This serves about 3 people. You may want to double (or even triple) this recipe.
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