I honestly never gave green bean casserole a chance until after going vegan and getting creative in the kitchen. I just assumed it was a dish I would not like lol. That is so far from the truth! It is actually one of my favorite comfort foods to make nowadays. I put my own twist in it by adding broccoli because I just really like broccoli and thought it would be a great addition in this dish. This meal is creamy, savory, and all those things you look for in a dish like this.
Ingredients:
3 cups of fresh green beans
2 heads of broccoli
2 cups of sliced mushrooms
1/2 of an onion
2 cups of vegetable broth
1 cup of non dairy milk
3tbs of soy sauce
1 cup of flour
garlic
salt and pepper
crispy onions
Directions:
1. Cut the ends of green beans and rinse. Also cut the broccoli into small pieces and rinse that as well.
2. Steam green beans and broccoli for about 10 minutes to soften.
3. Season with salt and pepper and set to the side.
4. Dice onions and wash off mushrooms
5. Sautee onion and mushroom and garlic in a large pot with about 1tbsp of water. Cook on medium heat until onions are translucent.
6. Add flour, milk, and broth to the pot and stir vigorously to make sure all the flour is blended. You should have a creamy sauce. If its too thick add more broth, if too watery add more flour. It should be a thick gravy consistency.
7. Add soy sauce salt and pepper to sauce.
8. Add broccoli and green beans to the sauce and mix everything making sure all the vegetables are coated.
9. Put everything into a large baking pan and bake covered at 400 degrees for about 15 to 20 minutes.
10. Let the casserole cool down for about 5 minutes and then top it with crispy onions.
11. Serve and enjoy!
I promise you will enjoy this casserole. Here it is pictured with mashed potatoes and gravy and tofu. Feel free to adjust seasonings however you like too. Sometimes I add Cajun seasoning or some red chili flakes. This is good as a side dish or your main course either way it will fill you up!
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