This recipe was created by Karen Wiens on 1/30/15.
I’ve always loved green bean casserole for Thanksgiving AND Christmas. I used to make it with Campbell’s Cream of Mushroom soup but it isn’t vegan so I made a quick gravy to substitute. I like this vegan version even better than the original.
15 minutes to prepare
35 minutes to cook
For the gravy
2 cups vegetable broth
2 tablespoons vegan margarine
1/2 cup water
2 tablespoons corn starch
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup non-dairy milk
For the casserole
4 cans green beans, about 50 oz
6 ounces French\\\'s fried onions
Make your gravy. Dump your green beans into an 11 x 13 baking dish sprayed with cooking spray and pour about 2/3 of the can of French Fried onions on top.
Add your gravy.
Mix it up and put in oven for about 25 minutes.
Pour the rest of the french fried onions on top and bake an additional 5-10 minutes until onions are brown. This is awesome with mashed potatoes!
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The first time I had Connie’s mashed potatoes, I couldn’t believe how much better they tasted than mine (this is Karen but it’s Connie’s recipe). Anyone can make mashed potatoes but when I watched Connie make them, I realized what I was doing wrong and why hers were so much better. She uses less milk and is patient. They need time to beat. Connie prefers using the regular old fashioned hand held mixer over a beater like the KitchenAid. They are so good. And I’ve also realized, I like quite a bit of salt in them.