Vegan Green Bean Casserole
Every year we get together with our friends for a pre-holiday get together. Usually it falls right before Thanksgivings. All of our friends including my family eat meat. I usually make myself something to eat and bring with but last year our friends started bringing vegan side dishes. It's awesome! Now there seems to be a competition to see who can make the best vegan side dish. This Vegan Green Bean Casserole was the clear winner this year! My friend Netty came up with recipe. I hope you like it!
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Ingredients
- 2 bags frozen green beans, thawed or fresh
- 1 sweet onion
- 5 stalks celery
- 2 veg bouillon cubes (edward & Sons not Chick
- 1 pinch celery seed
- 5 ounces Tofutti Sour Cream
- 4 tablespoons corn starch
Directions
- puree or finely chop onion sautee in oil until slightly carmelized (15min) puree or finely chop celery add to onion, cook 5 more minutes add celery seed dissolve 2 cubes in 1 1/2 cups water slowly add to onion and celery, stirring add sour cream, blending with fork add corn starch 1 tbsp at a time, blending with fork to dissolve, or a hand mixer
- put green beans in a 9 x 13 baking dish top with mixture and mix well bake at 350 for 15 minutes
- add French's onions, mixing in slightly bake 15 more minutes or until bubbly (if it's not bubbly after 30 minutes drop temp to 300 so onions don't burn. 15 more minutes should do it)
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cook time60 min.
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prep time10 min.
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yields10 serv.
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