Happy Thanksgiving! This green bean casserole looks pretty lonely. Fear not! We are heading over to a potluck where it can mingle with cranberry sauce, stuffing, mashed potatoes, and wine. Mmm...
I modified Alton Brown's recipe to be vegan and more our style. Ours features the green beans we canned this summer, but frozen or store-bought canned beans work just as well.
1 large onion, thinly sliced
1/4 cup all-purpose flour
1 t. salt
2 T. canola oil
1 lb. mushrooms, diced
1 t. salt
1/2 t. freshly ground black pepper
4 cloves garlic, minced
1/4 t. nutmeg, ground
3 T. all-purpose flour
1 c. veggie broth
1 c. almond milk
3 pints of home canned green beans, cut in 2 inch segments
Preheat the oven to 400. Toss together the onions, flour, and salt. Grease a baking sheet with canola oil and spread out the onions. Throw them in the oven (middle rack) and toss every 5 to 10 minutes. Bake for about a total of 30 minutes or until golden. We had issues with uneven baking so next time I think we will just fry the onions.
In a pot, cook the mushrooms, salt, pepper, and canola oil over medium heat. After 5 minutes the mushrooms should be sweating. Add garlic and nutmeg and cook for another minute. Mix in flour and cook for another minute. Add the veggie broth and almond milk. Reduce the heat to medium-low and cook for 10 minutes. Mix in the green beans and 1/2 of the baked onions. Pour into a 9x13 baking dish and top with the remaining baked onions. Bake at 400 for 15 minutes.