Savory vegan Green bean casserole, with quinoa

It’s Thanksgiving time! Why not take this opportunity to save a few sweet animal faces, your own waistline and GI system, and go Vegan?! This dish is a good start. It was adapted from an Earth Balance recipe, with my own delicious additions 🙂 Enjoy!


Savory vegan Green Bean Casserole with quinoa

1/4 cup Earth Balance organic spread

1/4  whole wheat flour (can be GF, or whatever you choose)

1 tbsp soy sauce, or liquid aminos

1/2 tsp garlic powder

1 tbsp dried onion

1/4 nutritional yeast

1 1/2 cups veggie broth

1 can of crispy fried onions (topping, I used Trader Joe’s)

1 package of shiitake mushrooms, slice (8oz?)

1 lbs trimmed and cut green beans (leave them long, or cut up more; you choose!)

1/2 tbsp each fresh/dried chopped sage, thyme, rosemary, marjoram

salt and pepper to taste

1. Start your basic quinoa, to serve with the casserole. I did 1 cup white quinoa and 2 cups veggie broth. Plenty to go around! Set aside when done (takes about 15 minutes).

2. (While quinoa is simmering) In a saucepan, melt earth balance spread (or whatever vegan butter you choose) and add the flour to make a roux. With a whisk, add in the veggie broth, soy sauce, garlic powder, and onions, and whisk until sauce thickens but is smooth. No clumps! Keep heat low and add the herbs, and nutritional yeast, stirring occasionally to prevent burning on the bottom. Season with salt and pepper and taste. (it’s going to be delicious!)

3. while the sauce is coming together, if you’ve another spot on the stove, steam the green beans for 5-8 minutes until crisp-tender, still nice and green. Don’t over steam them! They are going to cook more in the oven. Once steamed, set aside. This could also be done ahead of time, or you could use canned beans. But don’t…. because canned beans suck. 🙂

4. prepare a 9×10 glass casserole dish (or whatever size you have that will fit all this goodness!) and put the steamed green beans in. Toss with sliced mushrooms, sauce, and pop into the oven for 10 minutes, uncovered.

5. Remove from the oven and cover with the crispy fried onions, and bake for another 10-15 minutes, until brown and bubbly on the sides. MMM!

6. Serve immediately with a big scoop of the quinoa. And Enjoy!

Not a single animal had to be harmed during the making of this meal. And doesn’t it feel good? And it’s dairy free, so you skip the bloat and the drag afterwards. Full of protein, and fiber, this will kick your Thanksgiving into high gear.



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