by Ireland Walker
Green Bean Casserole is overlooked by many at holiday meals, but after having my mom’s special vegetarian recipe and learning how to make it myself, it has become one of my favorite holiday foods that brings all the feels to the dinner table. It is commonly seen on Thanksgiving, but it can be made at any holiday and pairs well with many other hearty dishes.
This recipe tastes just as creamy and delicious as the non-vegetarian version and is often mistaken for the real thing. With a salty garlic taste and crispy top, it is a family favorite and never fails to make the most delectable leftovers. It is super easy to make, with only seven ingredients, and goes especially well with warm potatoes and mushroom gravy.
Note: This recipe may be intimidating with the inclusion of nut milk and vegetarian sour cream, but the nutty flavor of the milk gets masked by the creamy sauce and garlic, and the vegan sour cream has a cheesy taste just like the real thing, so not to worry!
Ingredients:
- 2 cans of French style green beans
- 1 can of cream of mushroom soup
- 1 container of French fried onions
- 2 tablespoons of almond milk (I use Almond Breeze Unsweetened Almond Milk)
- ½ cup of vegan sour cream (I like Tofutti brand)
- ¼ tablespoon of garlic powder
- Salt and pepper as needed
Directions:
- Drain the cans of green beans thoroughly using a strainer.
- Put the beans in a 9 by 13 baking dish.
- Add the cream of mushroom soup, vegan sour cream, almond milk, and garlic powder to a bowl and mix with a spatula.
- Pour mixture into a baking dish over the beans, and mix in 1/3 can of French fried onions.
- Mix up the beans and sauce mixture and add a pinch of salt and pepper to taste.
- Once mixed, add the rest of the can of french fried onions to the top.
- Bake at 350 degrees Farenheit for about 40 min, or until you see the sides bubble and the top getting crispy. Let cool for 20 minutes and serve on its own or with any gravy.
baked magazine 