Green Bean Casserole (Vegan Style)


1.5 cups soy milk
1 cube veggie bouillon
1/2 medium onion, diced
1 carrot, diced (optional)
3/4 cup chopped mushrooms (button, crimini, or portabella)
1-2 tablespoon extra virgin olive oil
2 tablespoons corn starch mixed with 2-3 tablespoons cold water to use as a thickener
1/2 teaspoon each of garlic, salt, basil, oregano, sage, marjoram, thyme, or other hearty herbs of your choice
1 can French cut green beans, undrained
1.5 canisters vegan French fried onions


  1. Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube dissolves. Do not boil or scald the soy milk. Just heat through.
  2. Saute onions, carrots, and mushrooms in the olive oil in a skillet. Add salt, herbs and spices.
  3. Mix the starch and water well, and pour into the soymilk mix. Stir well, because this will thicken quickly. Add the green beans, veggies, and about half of the French fried onions; stir well.
  4. Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown.

Makes approximately 4-6 servings

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