Want to duplicate that green bean casserole from Thanksgivings past, but with a veganized version? Try this!
2 quarts water
1 T. table salt
1 1/2 lbs. fresh green beans, trimmed and cut into bite-sized pieces
10 oz. mushrooms(combo of regular and shiitake is nice)
6 cloves garlic, minced
generous pinch of cayenne pepper
Salt to taste
Fresh pepper to taste
4 T. flour
1.5 c. vegetable broth
2 T. dry sherry
1.5 c. soy creamer, or unsweetened soy milk
1.5 slices whole grain bread
1 T Earth Balance margarine
1/8 t. salt
1/16 t. freshly ground pepper
French Fried Onions (see recipe)
1. Beans: Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
2. Sauce: Trim and discard mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt and pepper. Cook until the mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5-10 minutes. Adjust the seasonings and stir the beans.
3. Topping: Put the bread, margarine, salt, and pepper into a food processor and pulse untiol crumbly. Pour into a bowl and add the onions. Stir to combine.
4. To assemble: Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
5. Top with French Fried Onions when serving.
From the excellent blog: FatFree Vegan Kitchen: Sinlessly Delicious