Sunday, November 28, 2010

Vegan MoFo Day 28: Green Bean Casserole

Green Bean Casserole is one of those quintessential Thanksgiving foods that I had never eaten in my life until last year's Pre-Thanksgiving Vegan Thanksgiving Potluck. In my family, you didn't cover vegetables in "sauces" or ever use cream of anything soup for anything. The exception to this, somehow, was creamed spinach... but I'm just going to chalk that up to an anomaly. Sure we ate green beans, sauteed, with butter or green beans with slivered almonds, but never, never, with a cream sauce and fried onions in a can. Which leads to the second reason I'd never eaten this -- the onion thing. I think it's well known by now that I don't *do* onions. It's not that I dislike them, but they have a burning searing hatred for my guts... literally, so I don't eat them. Third -- Green Bean Casserole always seems to be made with canned green beans. I don't do canned vegetables either, with the exception of corn, and tomatoes, and legume type beans (i.e. chickpeas, kidney beans). I don't like squishy veggies. After two years of potlucks eating green beans with yummy mushroom sauce I decided I'd give it a go myself this year. After perusing lots of omni recipes, I decided I'd just wing it, and here's what I came up with, in all its delicious glory!

Green Bean Casserole
1 1/2 lbs FRESH green beans, ends snapped off, cut into 1" pieces
1/4 cup diced shallots
10 oz crimini (baby bella) mushrooms, sliced
1 tbsp olive oil
2 tbsp all purpose flour
2 cups Creamy Portabello Mushroom Soup
1/2 cup non-dairy cream cheese (I used Follow Your Heart brand because I can't find Tofutti Nonhydrogenated here anymore!)
Salt & Pepper to taste
1 can French Fried Onions

1. In a large skillet, heat the olive oil over medium high heat and add the shallots and mushrooms. Sautee until the mushrooms are all shrunk down and the shallots are soft and translucent.

2. Add the green beans to the skillet and continue to sautee until they are just fork tender. Keep in mind they will also be baked and you don't want soggy beans! Add a little of the mushroom soup if the pan needs some moisture.

3. Add the 2 tbsp of flour and sautee for a minute to get rid of the raw flour taste.

4. Add the soup and cream cheese and salt and pepper to taste. Bring to a boil and stir often to dissolve all the cream cheese. Allow it to thicken slightly (just needs a few minutes) and remove from heat.

5. Pour your green bean gravy mixture into your baking pan of choice. Top with French Fried Onions, and bake for 30 minutes at 350 degrees.

So now you may be wondering "But what about the onions?!? You don't eat ONIONS!!" This is true. I portioned out a small amount for myself in a single serve baking dish and topped it with Panko. Problem solved :)


Megan said...

Cream cheese! Excellent idea. I thought mine was pretty swell with Mimicreme and white wine. Totally going to try that.

Twisted Cinderella said...

yummy! Sounds so good!

Stef said...

This sounds like a very elevated version of the classic Thanksgiving dish. I'll have to try this. :)