Vegan Green Bean Casserole
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
5 cups
Vegetable Broth1.5 cups
Cashew4 tsps
Cornstarch1 cup
White Wine140 g
Button Mushrooms5 cloves
Garlic2 tsps
Thyme1 tsp
Salt1 cup
Tomato Paste1 cup
Lemon Juice16 cups
Green Bean (cooked)4 tsps
Soy Sauce1 tsp
Ground Black PepperDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Place mushrooms in a blender or food processor; pulse until pureed
3
Blend vegetable broth, cashews, and cornstarch together in a blender until cream is smooth
4
Stir white wine, mushrooms, onion, garlic, thyme, and salt together in a large pot over medium heat until mushrooms are softened, about 3 minutes
5
Pour cream into soup; cook and stir until the soup thickens, about 7 minutes
6
Stir in tomato paste and lemon juice
7
Transfer the soup to a casserole dish; mix green beans, 1 1/3 cup of the fried onions, soy sauce, and pepper into the soup until combined
8
Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes
9
Remove from oven and top with remaining fried onions