For our Thanksgiving family get together we try to create as many vegan side-dishes as possible – avoiding milk, eggs and butter in our vegetables and dressing, even though we are serving turkey as the main course, but we provide an alternate main too.
For years I had seen Campbell’s Green Bean Mushroom soup casserole in Thanksgiving dinner ads, and I finally added it to our meal a few years ago. Everybody loves it, but my daughter couldn’t eat it – and I have not been able to find (near us) a substitute for Cream of Mushroom Soup. So I decided to create a vegan version. Complicating this, my mother is nut allergic, so I try to avoid using almond milk as a substitute for dairy. In this recipe, I tried Coconut milk.
I washed trimmed and steamed lightly about a pound of fresh green beans.
In a wide deep frying pan I melted3 tbsp vegan margarine (I used Becel Vegan). Add 2 cloves chopped garlic, and one cup of sliced white mushrooms. Saute the garlic and mushrooms. Add 2-3 tbsps of all purpose flour whisking to create a roux. Add one cup vegetable broth – whisking. Add one cup of Coconut milk. Add one tbsp kosher salt. Whisk as it cooks for about 5 minutes. Pour over beans in a casserole dish. Mix in about one half cup of crispy onion toppings (you have to read the labels to make sure they are vegan – bring your reading glasses!)
Place casserole in 350 degree oven and bake covered in foil for 30 minutes. Remove foil and top with another half cup of crispy onions and bake for another ten minutes.
I found that with the coconut milk, there was a definite sweetness to the casserole, and I upped the salt. I think I would double up on the beans quantity the next time around. This was a success in our house, but it did taste a touch different. Happy day after Thanksgiving!