vegan green bean casserole

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.

Topping Ingredients:
1 large onion, thinly sliced
1/4 cup all-purpose flour
1 t. salt

Sauce Ingredients:
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.

potatoes and green beans in a mushroom gravy

Yay! A cold front came through Boulder! High of 67 and low of 49. Time for some kitchen intensive comfort food!

Serving Size: 6

Ingredients:
4 c. potatoes, diced
2 c. green beans, sliced into 1" segments
2 c. carrots, sliced into half circles
1 lb. tofu, pressed, diced
1 clove garlic, minced
salt and black pepper to taste
canola oil

Gravy Ingredients:
2 c. white button mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
1/2 c. water
2 T. canola oil
2 T. white miso
1 T. tahini
1 T. apple cider vinegar
1/2 t. thyme
salt and black pepper to taste

Cook the potatoes with a little canola oil and salt and pepper in a frying pan with a cover over medium heat for about 30 minutes. Stir them occasionally. Add a clove of minced garlic near the end when the potatoes are starting to turn golden brown. While the potatoes are cooking, saute the onion, mushrooms, and garlic in a little canola oil and salt. When the mushroom and onions are done cooking, set them aside for gravy making.

Reuse the mushroom/onion pan to steam the carrots and green beans in a splash of water over medium heat. Set them aside when they are cooked (not mushy). Reuse the frying pan again to cook the tofu in some canola oil and salt.

Onto gravy making! Grab half of the cooked mushroom, onion, garlic mixture and combine them with the remaining gravy ingredients. Use a blender to make a smooth gravy. Add the remaining mushroom, onion, garlic mixture to the gravy.

Mix everything together and eat! If you're feeling extra ambitious you could throw it all into a pie crust and you'll have a veggie pot pie. Or you could make some biscuits! Mmmm biscuits...