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Green Bean Casserole

Posted By archives On March 9, 2010 @ 1:01 pm In Vegetables | No Comments

For a fat-free substitute for the fried onions, you might try covering the top with a mixture of onions and something crunchy, like corn flakes.

2 lbs green beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)
1 can French Fried Onions

Mix green beans with gravy. Put in greased casserole. Top with onions. Bake at 350 F until hot throughout.

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Creamy Mushroom Gravy

1 13-oz (approx) can mushrooms, with liquid
2 tsps cornstarch
Soymilk

Drain liquid from mushrooms, and measure. Add soymilk to liquid to make 2 cups. Mix cornstarch into liquid. Put cornstarch + liquid into saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in mushrooms.

Use in casserole (above), or as gravy, or thin with more soymilk to make soup.

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Green Bean Casserole (no mushrooms)

2 lbs green beans, steamed until tender, drained
2 – 3 cups Creamy Gravy (recipe follows)
1 can French Fried Onions

Mix green beans with gravy. Put in greased casserole. Top with onions. Bake at 350 F until hot throughout.

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Creamy Gravy

3 cups soymilk or rice milk
4 tsps cornstarch
1 Tbs vegetarian “chicken” bouillon powder
1 tsp nutritional yeast (optional)
1 tsp sugar or equivalent
Salt and pepper to taste

Mix all ingredients well in a saucepan. Heat almost to boiling over medium heat, stirring constantly. Turn heat to low. Cook, stirring constantly, until gravy is thick and translucent.
Serve.

From http://www.vegsource.com/talk/recipes/messages/92042.html.


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