This dish is apart of my Thanksgiving recipe collection. It is a deliciously creamy green bean casserole with a selection of mushrooms, top with crispy fried onions and a pinch of salt. Check out my vegan “Meatloaf” and Creamy Mash Potatoes with Chives if you are looking to pair this with something else.
- 600g green beans.
- 200ml mushroom stock (made from hydrating dried chanterelle).
- 200ml vegetable stock.
- 1-2 garlic clove
- 200g white/chestnut mushrooms.
- 2 Tbs of cornstarch (mixed with 3 tbs of water).
- 150g mixed mushrooms (I had porcini and chanterelle).
- 500ml of soy cream.
- 100g grated vegan mozzarella.
- Salt and pepper to taste.
- First, preheat the oven to 180°C (356°F). Then, heat up some water to soak the dried chanterelle mushrooms (for the stock).
- Next, prepare the vegetables by removing the ends of the green beans, cut them into halves and dice the mushrooms.
- Then, add the mushrooms and green beans into a big pot. Cover them with the mushroom and vegetable stock. Let it boil for three minutes. Note: remember to season with salt and pepper.
- Next, drain out just over half of the stock from the mushrooms and green beans.
- Then, mix in the soy cream, corn starch slurry and grated garlic in a bowl.
- Now, mix in the cream mixture into the pot and then, pour the contents of the pot into a casserole dish. Top it with the grated vegan mozzarella and then season it. Place it in the oven for 25 minutes. Note: reseason at this point.
- Time to fry some onions!
- Now, slice the onions into thin strips. Coat them with cornstarch, flour and a sprinkle of salt.
- Then, preheat a frying pan with a generous amount of oil. Keep the heat on medium and fry the onions until golden brown. Place them onto a paper towel to help get rid of any excess oil.
- Finally, take the casserole dish out of the oven and top it with the fried onions. Enjoy!