Green Bean Casserole – Vegan

This is my daughter’s all-time favorite and it disappears quickly. Nutritional yeast makes all the difference and you can get that at most health food stores (I get mine at the Amish Market). Don’t overfill the dish with too much sauce or it will be soupy. I undersize the casserole dish so that it sets up nicely.

Cook time: 20 minutes

Servings: 6

Ingredients

1/4 cup (1/2 stick) vegan BUTTER
1/4 cup gluten-free FLOUR
1 1/2 cup vegetable BROTH
1 tablespoon gluten-free TAMARI (Soy Sauce)
1/2 teaspoon GARLIC POWDER
2 tablespoons Vegetable OIL
1/4 cup NUTRITIONAL YEAST
SALT and PEPPER, to taste
2 14.5-ounce cans French-style or Cut GREEN BEANS, drained
1 2.8-ounce can of gluten-free FRENCH FRIED ONIONS (hard to find but they do exist)

Directions

  • PREHEAT the oven to 350 degrees F
  • In a medium saucepan, MELT the butter over low heat
  • ADD the flour and WHISK continuously until gluey
  • ADD the broth, tamari, and garlic powder, whisking continuously for 1 or 2 minutes, until thick and bubbly
  • ADD the vegetable oil and nutritional yeast. Whisk until smooth
  • In a small casserole dish mix the GREEN BEANS and the SAUCE so that the beans are coated. Don’t use too much sauce or it won’t set nicely
  • BAKE for 10 minutes
  • Remove from oven and SPRINKLE the French-fried onions on top
  • BAKE another 10 minutes, until brown and bubbly

Oven Roasted Root Vegetables

Every year I try some different veggies (this year it was purple turnips and yellow beets) depending on what looks good in the market. The natural sweetness of beets, carrots, and sweet potatoes makes this an annual Thanksgiving favorite. This dish is a great alternative to the ever-present sugar and fat-laden sweet potato casserole topped with marshmallows.

Cook Time: 50 minutes

Servings: About 12

Ingredients

2 cups CARROTS, peeled & sliced
1 pound BEETS, cut into 1" pieces
2 medium SWEET POTATOES, cut into 1" pieces
3 medium PARSNIPS, peeled & sliced
1 medium TURNIP, cut into 1" pieces
3 medium RED POTATOES, cut into 1" pieces
2 medium RED ONIONS, cut into wedges
5 cloves GARLIC, whole
1 tablespoon OLIVE OIL
1 tablespoon fresh ROSEMARY LEAVES, chopped
1 tablespoon fresh THYME LEAVES
1 cup VEGETABLE BROTH

Directions

  • HEAT the over to 425 degrees F
  • LINE a shallow roasting pan with aluminum foil. The size of the pan should match how many veggies you are using. I suggest a 17X11-inch
  • PLACE the veggies in the pan and mix with the herbs and the oil
  • ROAST the veggies for 30 minutes
  • POUR broth over the veggies and stir
  • ROAST another 20 minutes or until everything is tender