Watch as I make a yummy vegan version of the Thanksgiving classic Green Bean Casserole. This veganised holiday classic will be a hit at your dinner table and no one will tell it is vegan.
|Earth balance||8 Tablespoon|
|Button mushroom||2 Cup (32 tbs) , slice|
|Crimini mushroom||2 Cup (32 tbs) , slice|
|Red onion||1/2 , diced|
|Leek||1/2 , thinly sliced|
|Ground black pepper||1 Teaspoon|
|Sea salt||1/2 Teaspoon|
|Grains of paradise||1/2 Teaspoon , ground|
|Garlic clove||3 , minced|
|Shallot||1 , minced|
|Soy sauce||1 Tablespoon|
|Vegan milk||2 Cup (32 tbs) (unsweetened and unflavored)|
|Vegetable stock||1 Cup (16 tbs)|
|Green beans||18 Ounce , cut (frozen or canned)|
|French fried onion||1 1/3 Cup (21.33 tbs)|
Preheat the oven at 350 degrees.
In a pot, melt the earth balance. Add mushrooms, pepper, sea salt, garlic, red onion, leek and shallots. Stir it well.
Cook until mushrooms are cooked.
Add soy sauce and stir until soy sauce is reduced.
Sprinkle flour and mix well so that no lumps should be there.
Cook for another 10 minutes on medium low heat. Stir occasionally.
Pour vegetable stock and stir well. Pour milk and cook until thick and reduced.
Stir in green beans and cook for few minutes.
Pour the mixture in baking pan. Top with French fried onions.
Cover with foil and bake for 30 minutes.
Remove the foil and cook for another 10 minutes.
Cool for some time and serve.