It is both easy and apparently cool to hate green bean casserole.
I dont have much Thanksgiving nostalgia, but green bean casserolewhich my dads family calls bean junkis the exception.
You dont need to mess with a good thing.
Its a prime candidate for veganization because the only inherently non-vegan ingredient is the soup.
French fried onion bits contain no animal products, and neither do green beans.
If youre looking for a satisfying vegan take on a misunderstood classic, Ive got you covered.
Heres how to make it.
Without them, your casserole will separate into a godawful curdled mess in the oven.
(My first attempt used pureed silken tofu and that is exactly what happened.
It was indescribably foul.
Learn from my mistakes.
)We love a homemade cashew cream, but the commercial stuff is your best bet.
Season with salt and pepper.
Spread the mushrooms evenly on the preheated pan and roast for about 20-25 minutes on the bottom rack.
Roast for another 10-15 minutes, until the mushrooms are dark brown and basically dehydrated.
While the mushrooms roast, grind the dried mushrooms to a powder in a coffee or spice grinder.
Add the onions and shallots and immediately reduce the heat to medium-high.
(Dont worry if they char a little, thats fine and even good.)
Season with salt and pepper.
Pour in the beer and soy sauce and bring to a full boil over high heat.
Reduce heat to medium and sprinkle in the flour.
This should only take a minute or two.
Add the chickpea broth or veggie stock little by little, stirring to help the roux dissolve.
Add the sugar, MSG, and roasted mushrooms.
It should be deep chocolaty brown and thick enough that your spoon leaves a trail.
Off heat, add the vegan sour cream and vinegar.
Dont be afraid to go hard on the seasoning; the beans need it.
If desired, transfer the soup to a storage container and refrigerate for up to a week.
Absolutely blanket the surface with crispy onions.
Serve as soon as possiblethis is best straight from the oven.
