I found this recipe a few Thanksgivings ago and it was a "deconstructed" version and had to ask how to make it more "traditional". It turned out great and I highly recommend making this version. It takes a little extra time compared to the non-vegan version, but it's totally worth it.
For the Mushroom Gravy
1 tbsp olive oil
2 cups mushrooms, sliced
2 celery ribs, diced
4 TBSP Earth Balance, vegan margarine
4 TBSP flour
1 cup unsweetened non-dairy milk
salt and fresh ground pepper
1/2 tsp thyme
Saute mushrooms and celery in olive oil until tender. Season with salt and pepper.
Remove
vegetables from the skillet. In the same pan melt vegan margarine. Add flour
and mix thoroughly over low heat. You will get a golden roux.
Slowly add milk, while constantly whisking to avoid clumps. Turn the heat up and continue stirring until gravy thickens up.
Once the sauce is thick, add mushrooms, celery, and thyme.
For the Casserole:
1lb green bean
salt/pepper
Mushroom Gravy (recipe above)
Fried Onions (CHECK THE LABELS!!) or make homemade fried leeks! (Recipe to come!)
Rinse green beans and remove ends with a sharp knife or scissors.
Bring
a big pot of salted water to boil and blanch beans (they should keep
their bright green color and stay a little bit crispy). To stop the
cooking process, place beans in an ice bath (big pot filled with cold
water and ice).
Drain beans and set aside.
In a 13x9 inch baking dish, combine the green beans and the mushroom gravy making sure to mix thoroughly. Top with Fried Onions and bake in a 350 F for about 15 minutes.
**You can make this ahead of time, holding off on the onions, and refrigerate. When you're ready, top with the fried onions, throw it in the oven and bake at 350 for 20-25 minutes or until completely heated through.
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