Welcome to another “Advocate From Your Plate” recommended Vegan recipe.
Thanksgiving to me means what the title says, a day to give thanks. One of the many gifts I am thankful for is our animal family. Another is the bountiful supply of fruits, nuts and vegetables that so ably and beautifully sustain mankind in full health and harmony.
One of the traditional dishes on Thanksgiving Day in the United States is green bean casserole. I have been making this without using any animal products for many years, and everyone who has eaten it say they prefer it. It is very fresh and tasty!
In the past I used rice milk but now use almond milk. I love both the taste and texture of it. BUT if you opt for almond milk or any of the non-dairy products, please be sure to check the label and use the “unsweetened” kind. Especially do not use the vanilla flavored, for obvious reasons!
INGREDIENTS
1 can French cut green beans, drained and rinsed
1.5 canisters vegan French fried onions
1.5 cups unsweetened non-dairy milk such as soy, rice or almond
1 cube veggie bouillon
2-3 tablespoon corn starch (or potato starch) mixed with 2-3
tablespoon cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced (or 1/2 package matchstick carrots)
3/4 cup chopped mushrooms, any kind
1-2 tablespoon vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy
DIRECTIONS
Preheat oven to 350.
Heat milk and veggie bouillon on low in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the milk. Just heat it.
Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Gently stir in salt, pepper, and herbs and spices.
Mix the starch and water well, then pour into the milk/bouillon, stirring well. It it will coagulate quickly. Add the can of green beans, sautéed veggies, and about half of your French fried onions, and stir well.
Pour finished mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.
Source: Submitted by Karla Marx at VegWeb.com
Serves: 4-6
Preparation time: 15-20 minutes
OR
If you want a fresh green bean version with addition of bread crumbs and a drop of sherry, try this Best Vegan Green Bean Casserole by SusanV at the Fat Free Vegan.
For our friends already enjoying a plant-based diet, here’s Happy Herbivore’s Thanksgiving recipes >>
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Vegan Recipes are part of the The Horse Fund’s Advocate From Your Plate campaign.
MORE RECIPES >>
Tuesday's Horse 
Thanks for posting the delicious vegan recipes. I’ll be trying them for Thanksgiving.
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It is so easy to convert familiar and best loved recipes to vegan recipes. Long before I saw the green bean casserole recipe on the internet, I made my own version. The only thing I did differently than the ones here is making a roux using flour, a vegan butter substitute and (at the time) rice milk.
The roux of course substitutes for the cream in the cream of mushroom soup. Once you have prepared it, the rest is already vegan, or free from animal products. And it really does taste delicious. Everyone will think you are the best cook in the county.
Hope you have a great holiday.
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