Vegan Green Bean Casserole

This delectable holiday favorite was noticeably missing from my Thanksgiving and Christmas dinner tables for years after I became vegan.  Now, there is a competitive alternative that is considerably healthier and I'd argue considerably more flavorful than before.  With the binding ingredient, Cream of Mushroom Soup, sufficiently substituted, I present:

Vegan Green Bean Casserole

Servings: 8
Prep Time: 30 minutes
Ingredients:

1 1/2 lb Green Beans, cut & cooked
10 oz Button & Shitake Mushrooms
3 Cloves minced garlic
2 T. Flour
3/4 C. Vegetable Broth
1 T. dry Sherry
3/4 C. Soy Creamer
3 T. Olive Oil
Salt & Pepper to taste

Directions:

Heat oil in saucepan.  Add mushrooms, garlic, salt and pepper. Whisk flour and broth and add to saucepan.  Continue to whisk mixture and add mushrooms and sherry.

Simmer, stirring until thick.  Add soy creamer and simmer again until thick, about 5-10 minutes.  Stir in green beans.

Oil a casserole dish and put green bean mixture into into the dish.  Preheat oven to 425 degrees.


Top green bean casserole with shoe string potatoes.  Bake in oven at 425 for 15 minutes.

Calories: 1 serving = 102 calories.