Green Bean Casserole

November 9th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

Photo credits: Rachel.

INGREDIENTS:

  • 2 Tbsp kosher salt
  • 1.5 pounds fresh green beans, rinsed and ends trimmed
  • 2 Tbsp vegan butter/coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 large portobello mushrooms, chopped
  • 1 tsp kosher salt
  • 1/2 – 1 tsp freshly ground black pepper, to taste
  • 2 Tbsp unbleached all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup Ripple Original Half & Half
  • salt and pepper to taste
  • 1/2 cup whole wheat panko breadcrumbs
  • 6 oz french fried onions ( I get them from Trader Joe’s available seasonally)

DIRECTIONS:

Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.

Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half  and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

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Rating: 5.0/5 (2 votes cast)

Vegan Broccoli Cauliflower Casserole

November 23rd, 2016 | Posted by Milana in Thanksgiving - (0 Comments)

20 mins Prep time

40 mins Cook time

INGREDIENTS:

1/2 cup plain whole wheat  bread crumbs

3 Tbsp Nutritional Yeast

4 Tbsp coconut oil or vegan stick, melted, divided

1- 1/2 tsp  Italian Seasoning, divided

1 Large head of broccoli florets

1 Large Head of Cauliflower florets

1 large Sweet onion, chopped

2 Tbsp Unbleached  flour

1 tsp dried Garlic

1/2 tsp salt

1/4 tsp Black Pepper

1 -1/4 cups Any Milk on Hand (unsweetened)

4 ounces (1/2 package) Vegan Cream Cheese

DIRECTIONS:

Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Nutritional Yeast , 2 tablespoons melted coconut oil/ vegan stick and 1/2 tsp of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 Tbsp oil/ stick in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic, salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese, cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

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Rating: 5.0/5 (2 votes cast)