Tuesday, November 16, 2010

Regarding the quest for vegan green bean casserole...

As you may know, I'm trying to wrangle my husband's top secret vegan green bean casserole recipe from his head. So far I have ascertained that it includes silken: tofu, herbs and spices (you know, whatever seems right), sauteed sliced mushrooms, *french cut* green beans, and of course the french fried onions on top.

How long do you bake it? "Until it's done."

How much of _____? "Until it looks right."

Um, yeah, OK. Cooks like a devil, that one, but not so much for the imparting. But I'm gonna keep on trying!

What about you? Have a #1 amazing Thanksgiving recipe that everyone covets?


Mark said...

Ok, here's my first try at green bean casserole and it turned out pretty darn good.

2 Carrots
2 Tablespoons Oil
2 Garlic Cloves
2 Cups Water
2 teaspoons Vegan Broth Powder
2 Tablespoons Corn Starch
2 teaspoons Salt (only if broth is salt free!)
2 big pinches each of Sage and Thyme, crushed in your fingers
1 lb. Green Beans
Salt and Pepper to taste

Preheat oven to 375 f.

In a medium sauce pan, saute finely diced carrots in oil over medium heat. Meanwhile, mix water, broth powder, salt(only if your broth is salt free!) and cornstarch until there are no lumps. When carrots are fully cooked and caramelized, add minced garlic until they soften. Be careful not to burn garlic!

Remove pan from heat for 20 secs or so, then add the broth mix. Return to medium heat. Add sage and thyme. Continue stirring until sauce thickens a bit. Add green beans and transfer to an oven safe dish. Bake until green beans are done.

I regrettably used frozen green beans, and they took much longer than I expected, close to 30 minutes. I sprinkled Vegan B'con Bits over the top before I put the dish in the oven, and that added a great flavor.

melissa bastian. said...

Thanks for sharing Mark! Vegan green bean casserole all around! We've got a recipe posting tomorrow morning that has a lot in similar with yours, but uses "milk" and includes the classic fried onion toppings. I'm sure yours is great, but maybe you'll enjoy this one as well! Personally, I'm all for looking at several recipes and then tweaking until you find what's just exactly right for your table. :D