Vegan Green Bean Casserole

• Produce

  • 1 French fried onions
  • 2 Cloves Garlic
  • 1 lb Green beans, fresh
  • 1 Tub Mushrooms
  • 1 Onion, large

• Refrigerated

  • 1 1/2 cup Non dairy milk, Unsweetened

• Canned Goods

  • 1/2 cup Coconut milk, full-fat
  • 1 cup Vegetable broth

• Baking & Spices

  • 1 1/8 cup Flour
  • 1/4 tsp Nutmeg
  • 2 Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Frozen

  • 1 Green bean casserole

Found on itdoesnttastelikechicken.com

Description

Ingredients

• French Fried Onions
• 1 Large Onion
• 1 Cup Unsweetened Non-Dairy Milk (soy, almond, whatever you like)
• 1 Cup Flour of Choice (use a gluten free flour for gluten free casserole)
• 1 teaspoon Salt
• Pepper to Taste
• Oil for frying
• Green Bean Casserole
• 1 Pound (About 5 Cups) Fresh Green Beans
• 1 Tub (about 3 Cups) Mushrooms
• ½ teaspoon Salt
• Pepper to Taste
• 2 Cloves Garlic
• ¼ teaspoon Nutmeg
• 2 Tablespoons Flour of Choice (use a gluten free flour for gluten free casserole)
• 1 Cup Vegetable Broth
• ½ Cup Full Fat Coconut Milk (Shake can before measuring) or Soy Cream
• ½ Cup Unsweetened Non- Dairy Milk of Choice (I use the leftover milk the onions soaked in)
• 1 Tablespoon Non-Dairy Butter (such as Earth Balance)
• 1 16oz Bag (3 Cups) of Baby Carrots
• 2 Tablespoons Agave
• 2 Tablespoons Brown Sugar
• ½ teaspoon Thyme
• 2 teaspoons Fresh Lemon Juice
• 8 Medium Yukon Gold Potatoes
• 6 Cloves of Garlic
• 1 Cup Unsweetened Non-Dairy Milk (I used soy, but use what you like)
• 1 Cup Full Fat Coconut Milk (Shake can before measuring) or 1 Cup Soy Cream
• 2 teaspoons Salt
• 1 12 oz bag (3 Cups) Fresh Cranberries
• 1 Cup White Sugar
• 1 Vanilla Bean or 1 Teaspoon Vanilla Extract
• 1½ teaspoons Lemon Zest
• 1 Cup Water
• 4 Cups Brussel Sprouts
• 1 Clove Garlic
• 3 Tablespoons Olive Oil
• 2 Tablespoons Balsamic Vinegar
• ¼ teaspoon Salt
• 2 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• ½ teaspoon Salt
• ¼ Cup Cold Non-Dairy Butter (I used Earth Balance)
• 1 Cup Unsweetened Non-Dairy Milk (I used soy, but use what you like)
• ¼ Cup Non-Dary Butter (such as Earth Balance)
• 1 Medium Onion Chopped.
• 2 Tablespoons Flour (use a gluten free flour for gluten free gravy)
• 1½ Cups Vegetable Broth + more to thin as desired.
• 1 1lb Loaf of Crusty Bread (Cut into cubes and let them sit out overnight to get stale.)
• 3 Tablespoons Olive Oil
• 1 Large Onion
• 4 Stalks Celery
• 3 Firm Apples (optional by yummy)
• 3 Cloves Garlic
• 1 teaspoon Dried Sage
• 1 teaspoon Dried Thyme
• ½ teaspoon Salt
• Pepper to Taste
• 2 - 3 Cups Vegetable Broth

Directions

• To Fry The Onions
• Use a mandoline slicer or a knife to thinly and evenly slice the onion into rings.
• Soak the onions in milk for about 5 - 10 minutes.
• In the mean time, whisk together the flour, salt and pepper in a bowl. When the onions are soaked coat them in the flour mixture.
• Working with oil is dangerous, so be careful! Heat about ½ an inch of oil, over medium-high heat. Test the oil by dropping in a small piece of your battered onion. If the onion does nothing, remove it, continue heating the oil. When you drop in a test piece and there is lots of bubbling around the oil, this is the right temperature. Fry the onions in batches until golden brown. Remove from oil and drain on a plate covered with paper towel. Let oil cool completely before cleaning your pan. Adding water to hot oil will send burning hot water everywhere! So be careful please.
• For the Green Bean Casserole
• Wash the green beans, and then trim the ends off them. My mom calls this topping and tailing.
• Bring a pot of water to a boil, and boil the green beans for just 5 minutes. Drain and rinse with very cold water, even ice water, and set aside. The cold water helps keeps the bean bright green and pretty.
• Slice the mushrooms and mince the garlic.
• Heat olive oil in a skillet over medium high heat. Add in the mushrooms, salt and pepper and sauté for about 5 minutes until the mushrooms have shrunken and mushroom juices appear.
• Add garlic and nutmeg and cook for another minute.
• Sprinkle flour over the mushrooms, stir and cook for another minute.
• Add broth and milks and stir. Cook for about 10 minutes until sauce has thickened to a creamy consistency that sticks the the back of a spoon.
• Stir in the green beans and heat through.
• You can serve right in the skillet or transfer to another dish. Heat dish before transferring to keep the casserole from getting cold quickly. Top with onions and serve.
• In a medium sauce pan, melt the butter over medium heat.
• Toss in the carrots, agave and brown sugar. Cover and let cook for 10 - 15 minutes giving them a stir every now and then, until carrots are fork tender.
• Add the thyme and lemon juice, stir to combine, and serve.
• Peel and chop potatoes into even sized chunks. Put them in a pot big enough to hold them with extra room. Cover with water and bring to a boil. Boil for 15-20 until they fall apart when pierced with a fork.
• In the meantime peel and crush the garlic. In a medium sauce pan, combing the garlic, non-dairy milk and coconut milk or soy cream. Bring to a simmer and cook for 10 minutes.
• When your potatoes are cooked, drain them, and return the potatoes to the pot. Mash and add about half of the garlic and milk mixture to the potatoes. Mix and add the remainder of the mixture until you reach the constancy you like. If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut cream or non-dairy milk. Season with Salt and serve.
• Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for 10-15 minutes, until the cranberries have popped and it looks all saucy and delicious. It will be thin, but will thicken as it cools.
• Preheat your oven to 425F (220C).
• Rinse and drain brussel sprouts. Cut off tough bottoms, and pull off any leaves that look dark or bruised. Slice the sprouts in half and put them in a medium bowl.
• Finely mince the garlic, then add that to the bowl of brussel sprouts with the olive oil, balsamic vinegar and salt. Toss to combine.
• Spread on a baking sheet and bake for about 15 minutes until bussel sprouts are cooked, and some bits are almost charred. Omnomnom. Remove from oven and serve.
• Preheat oven to 425F (220C)
• In a medium bowl whisk together flour, baking powder, and salt.
• Use a pastry cutter or a couple of forks to cut the butter into the flour until all the butter is mixed and the flour looks like fine crumbs.
• Pour in milk and stir until the dough just holds together. Dont over mix!
• Lightly flour a clean surface and dump the dough on to the flour. Use your hands to pat the dough together and flatten until you make a disk that is about 2 inches deep. Dont use a rolling pin, you want to do this by hand.
• Use a biscuit cutter, an upside down glass, or a cleaned tin can to cut out your biscuits and put them on a baking try.
• Gather the leftover dough and try to get out a couple more biscuits.
• Bake for 10 - 15 minutes until the bottoms are golden brown.
• Remove from oven and dont hesitate to eat immediately. Yum!
• In a medium sauce pan melt butter over medium heat. Sauté the onion in the butter until the onion are caramelized.
• Whisk in flour and cook for 1 minute.
• Whisk in broth and cook until the gravy thickens. If your gravy gets too thick, just whisk in more broth to reach desired consistency. Remove from heat and serve.
• Slice your bread into 1 inch cubes and let them dry out overnight to get stale.
• The next day preheat your oven to 400F (200C) and toast bread for about 10 minutes until it starts to brown. Check it to make sure it doesnt burn! Remove from oven and set aside.
• Reduce oven temperature to 350F (180C).
• Mince the garlic, and chop up the onion, celery and apples.
• In a large pot, heat the olive oil over medium high heat and sauté the onions, celery and apples until they begin to caramelize.
• Add in the garlic, sage, thyme, salt and pepper and sauté 1-2 minutes more until fragrant, then remove from heat. Stir in the bread cubes and 2 Cups broth. Add more broth as needed until bread is softened but not soggy.
• Lightly grease a casserole dish and fill with stuffing mixture. Cover with foil and bake for 25 minutes.
• Remove foil and bake another 10-15 minutes until top is browned. Serve.