Vegan green bean casserole

Minimalist Baker's Vegan Green Bean Casserole.

Hey! I am going to refer you to Minimalist Baker’s recipe for green bean casserole in a minute.

I do it Vivian’s way. She showed me how a very long time ago when we were both in Houston, but neither of us are any good at writing recipes so I am just going to describe it to you.

For the sauce Vivian makes a roux from flour (you can use any kind) and oil, then add UNSWEETENED nut based milk, stirring it gently till it thickens to the right consistency. Then she folds in cooked green beans, and then some fresh lightly cooked mushrooms giving it all a turn with a big wooden spoon. She chops up a bunch of crispy fried onion rings and adds them in. Spoon mixture into a baking pan. Bake at 350° for about 15-20 minutes or so. You just want to heat it all through. Don’t get carried away and overcook it and make it all mushy.

Really the only thing not vegan about the traditional Thanksgiving Green Bean casserole is the dairy part of it — like milk, butter etc.

Here’s the link to Minimalist Baker’s Vegan Green Bean Casserole. See ingredients she uses below. We don’t put garlic in ours. I’m not done with you though. So don’t leave just yet.


•  1 pound green beans (rinsed, trimmed and cut in half)
•  Sea salt and black pepper
•  2 Tbsp vegan butter or olive oil
•  1 medium shallot (minced)
•  2 cloves garlic (minced)
•  1 cup finely chopped mushrooms (button, baby bella, or cremini)
• 2 Tbsp all-purpose flour
•  3/4 cup vegetable broth (DIY or store-bought)
•  1 cup unsweetened plain almond milk
•  1 1/2 cups crispy fried onions (divided // I love Trader’s Brand – check ingredients to ensure vegan friendly)


Vegan Carrots in a Blanket

Now, remember I said I wasn’t done.  You have to make these.

They’re easy and look so elegant on your Thanksgiving Day table. Carrots (instead of pigs) in a Blanket! This is one of the most popular posts we have ever, ever published.

Carrots (not pigs) in a Blanket

Carrots (not pigs) in a Blanket


• 12 medium carrots
• 17-1/3 oz / 500 g frozen vegan puff pastry
• handful of fresh dill
• salt and pepper to taste
• oil for frying

Oh, there’s also a video at our original post too.

Love ya’ll. Patsy.

Carrots (instead of pigs) In a Blanket — Vegan Recipe

CARROTS IN A BLANKET. Photo and Recipe by Vegan Sandra.
CARROTS IN A BLANKET. Photo and Recipe by Vegan Sandra.

It has been way too long since we have had a vegan recipe. And we were doing so well in our pledge to have one a week, or at the most every other week. It has been a long, hot and challenging summer. And it’s not over yet!

Love this idea. If you have some puff pastry in the freezer and a bag of carrots in the crisper you are well on your way. Now all you need is a handful of basil and oil for frying.

Oh, this recipe is from

Note: Written details below; video at the end.

Makes about 24 Pies (her wording, not ours!). Oven temperature 430 F / 220 C.


• 12 medium carrots
• 17-1/3 oz / 500 g frozen vegan puff pastry
• handful of fresh dill
• salt and pepper to taste
• oil for frying


Take the puff pastry out of the freezer and put it in the fridge section at least a couple of hours before baking.

Wash the carrots, cut them in half and boil them until soft. Drain and let them cool.

Preheat oven.

Peel boiled carrots and cook them on a pan in hot oil (not deep-frying, just regular pan-frying) until golden brown. Add some salt and pepper to taste.

I fried the carrots in two batches, since there were many.

Mix the carrots with chopped fresh dill. Pre-heat the oven to 430 F / 220 C .

Roll out the puff pastry on a floured surface. Cut out 24 squares and roll a carrot into every square.

Cover the baking tray with a parchment paper and put the pies on it.

Bake for 15 minutes at 430 F / 220 C.

Serve as a snack or with soup.