Appetizers · Recipes · Sides

Cajun Green Bean Casserole (Vegan)

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First on the healthy Thanksgiving Menu: Cajun Green Bean Casserole!

Eating with friends and family is the best part about the holidays. The worst part, one could say, is ALL the food that never ends! But what if I told you that you can replace some of your favorite dishes with healthy, delicious options? That’s right:

 There is such thing as a healthy Thanksgiving!

Green bean casserole is probably something I missed most when I became vegan. There are many ways to replicate the recipe, but it is hard to get the perfect balance of creamy and crunchy. Now where I grew up, if there wasn’t Old Bay or Tony Chachere’s seasoning on half the dishes, you weren’t doing it right.

One of the main reasons I decided to start this blog was to show everyone that it is possible to eat your favorite meals without all the added fat, calories or harmfulness of animals. Dishes just like this are the prime example! So if you’re lactose intolerant, trying to watch what you’re eating over the holidays, vegan, or just interested in good food — then this is for you!

I promise, not a single person at your holiday dinner will have a clue this is healthy, let alone vegan!

Cheers!

 

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Cajun Green Bean Casserole (Vegan)!

Prep Time: 10 min
Cook Time: 35-45 min

Author: The Winey Vegan
Recipe type: Entree
Cuisine: Vegan
Serves: 4-8
Photos by Emily Morris

WHAT YOU NEED:
  • 2 cans of french style green beans, drained
  • 1 can French’s crispy fried onion topping
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 cups mushrooms, chopped
  • 1 tablespoon white wine vinegar
  • 1/4 cup all-purpose flour
  • 1/2 cup non-dairy milk (I use almond milk)
  • 1-2 tablespoons low sodium soy sauce
  • 1 Tbsp Old Bay seasoning
  • 1/4 teaspoon ground black pepper and salt
 
METHOD:
  • Add the olive oil to a medium skillet over medium heat. When it’s hot, add the onion and saute until softened, about 5 minutes. Add the garlic and the mushrooms. Sauté until the mushrooms are tender and release their juices, about 5 minutes more.
  • Pour in the white wine vinegar and soy sauce, stirring occasionally, until liquid is reduced by half, about 2 minutes.
  • Add the flour and stir to form a paste with the remaining liquid in the skillet. Slowly pour in the non-dairy milk, stirring constantly. Stir in the green beans, then bring to a simmer and reduce heat to medium-low. Add Old Bay, salt, and pepper, stirring occasionally, until the sauce is thick and the green beans are evenly coated, about 10 minutes. Tip: you may need to add more milk if the mix is too pasty, or more flour if it is too runny, just use your own discretion  (Adjust seasonings to your liking!)
  • Preheat oven to 350°F while the sauce and green beans simmer.
  • Transfer the bean mixture to a lightly greased casserole baking dish and place it in the oven (or if you’re using a cast-iron skillet, you can transfer it directly to the oven). Bake for 15 minutes then top with the French’s fried onions and bake for another 5-10 minutes until topping is nice and brown. I had a little more Old Bay to the topping, because Cajun, but that’s up to you!Enjoy!

 

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If you try this recipe, let me know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #thewineyvegan on Instagram! I’d love to see what you come up with.



 

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