Last Updated on April 2, 2020
Thanksgiving is my favorite holiday! It’s not about gifts, it’s not crazy commercialized. It’s a wonderful time to reflect on our blessings – and eat. And, eat some more.
Turkey is a kinda integral part of Thanksgiving, but I want to make every other dish as kind and yummy as possible. So, this whole month I will be doing a bang-up, mash-down, good ol’ southern style, vegan side dishes. Y.U.M.
Green bean casserole is one of my favorites! I hosted my first Thanksgiving last year, and most of the dishes required an oven. This can be made predominately on the stove top.
Most recipes call for cream of mushroom soup, and even if you’re not vegan I’d highly recommend making your own. It’s easy, and not filled with modified food starch, msg, and cottonseed oil (what even is that?) No thanks.
Vegan Green Bean Casserole
Makes Six Servings; 30 minutes; 350 Degrees
- 6-8 Mushrooms sliced thinly
- 2-3 Large handfuls of fresh green beans
- 6 Tablespoons of Vegan Butter
- 1 and 1/2 Cup of Flour
- 6 Cups of Water
- 1/2 an Onion Sliced into Rings
- 1 Cup of Beer
- Oil, Salt, Pepper
Place your mushrooms and six cups of water in a large pot. Bring to a rolling boil. Trim the ends off of your green beans. Place your green beans in a colander or steamer on top of the pot with with the mushrooms. Cover it and reduce the liquid by half approximately 15-20 minutes.
In a large pan melt the butter, and whisk in the 1/2 cup of flour. Continuously whisk and watch the mixture as it becomes a rich golden brown. Keep whisking to prevent it from burning. Ladle out 3 cups of the boiling mushroom water a half a cup at a time. Keep whisking till all of the liquid is incorporated. Add in the mushrooms and green beans, and let it simmer for 5-10 minutes covered.
the evolution of a roux
Mix 1 cup of the flour and 1 cup of beer. Dip the onion rings in the mixture until fully coated.
Add 2-3″ of vegetable oil in another pan. When it starts to glisten add your coated onions. They will rise to the top when they’re ready to flip approximately 1 minute. Flip for another 30 seconds. They should be golden brown. Remove to cool on a plate.
I like to place them on a cooling racking on top of a sheet pan. The oil will drip off the onion rings keeping them crisp.
Ladle out your green bean, mushroom mixture and pop into the oven for 10-15 minutes. Pull it out and top with crispy onions.
*PRO TIP: If you’re in a rush, forgo frying the onions and use toasted almond on top. It’s even more beautiful and adds that satisfying crunch.
I’m narrowing down my menu, but I need help with the final veggie dish. Should we do a roasted root medley, glazed carrots, or corn on the cob? What are some your favorite thanksgiving recipes? Any you’d like to see zero waste or veganized?