Yesterday, I picked a whole bunch of fresh green beans from our backyard garden and immediately began looking for something to make with them. I discovered a very mouth-watering photo of a Vegan Green Bean Casserole at Fat Free Vegan and came up with this adaptation.
4 onions, sliced thin
1.5 pounds fresh green beans; cleaned, trimmed and cut into bite-size pieces
10 ounces or so of mixed mushrooms, chopped if necessary
3 cloves garlic, minced
salt and pepper
2 tablespoons flour
3/4 cup vegetable stock
3/4 cup unsweetened MimiCreme or soy milk
2 slices of bread (maybe more)
1 tablespoon Earth Balance butter
more salt and pepper
Preheat oven to 425 degrees. Slowly fry the onions in the vegetable oil until caramelized (about 20 minutes or so), stirring frequently so as not to burn. Set aside. In a large pot, bring to boil about two quarts of water. Salt the water and add the beans; cook for about six minutes. Then drain the beans and rinse with cold water; set aside. In the frying pan, heat a little oil; add mushrooms and garlic and sautee for a few minutes; salt and pepper to taste. In a small bowl, whisk together the vegetable stock and flour; add to the mushrooms and cook a few minutes until thick. Add the MimiCreme (or soy milk) and adjust for consistency. Add the beans and mix well. Remove from heat. In a food processor, place the bread, butter, salt and pepper. Process until crumbly and then add to onions and mix. Oil lightly a casserole pan and layer with the bean mixture followed by the bread-and-onion mixture. Bake at 425 degrees for about 15 minutes.