Vegan Green Bean Casserole
(Adapted from a recipe in "The Superfun Times Vegan Holiday Cookbook" by Isa Chandra Moskowitz)
-1 cup raw cashews, soaked in water for 2+ hours then drained
-1/2 cup flour
-2 TBS olive oil
-3 cups vegetable broth
-3 TBS nutritional yeast
-4-5 cups green beans, snapped, washed, and chopped
-1 onion, diced
-2 cups shiitake mushrooms, sliced
-2 cups baby portabella mushrooms, sliced
-2 tsp garlic powder
-2 tsp onion powder
-black pepper, salt, to taste
-1 can fried onions
-Preheat oven to 375, and grease a medium casserole dish.
-In a powerful blender, add the cashews, broth, nutritional yeast, and flour. Blend until completely smooth; the time depends on the strength of the blender here.
-Over medium-high heat, saute the onions in the olive oil until translucent, then add in the green beans. Season with salt and pepper and cook until the beans begin to soften. Add mushrooms and cook for 10-12 minutes more until they have released their water content and shrunk considerably.
-Add the blender contents to the pan, as well as the garlic and onion powders, and more salt/pepper if needed. Over medium heat this mixture should thicken considerably to form a more casserole-like consistency. Keep cooking it for a few more minutes, adding in some of the fried onions.
-Pour into the casserole dish, top with the rest of the fried onions, and bake for 25 minutes until browned on top and cooked through. Let cool, and enjoy!!!
Note: This recipe has worked for me better than any non-vegan green bean casserole has in the past, and I really think this one tastes just as good. My family devoured it.
The recipe originated from the cookbook mentioned above, and I have made a few tweaks/improvements (I think) which is why I have it listed here under my blog. Most of the credit should go to the original creators of the recipe, however,