bird watching BG

Wednesday, April 18, 2012

Portobello Green Bean Casserole

(located in the center of the plate)


4 to 6 cups fresh green beans, ends trimmed and chopped in 1/2
2 tablespoons olive oil
1/2 medium onion, chopped
3 cups cremini mushrooms, chopped
1 cup vegan chicken flavored broth (I use Celifibr brand)
1 (8 ounce) container cream cheese substitute (I use Tofutti "Better Than Cream Cheese")
2 cups vegan creamy mushroom soup (I use Imagine "Creamy Portobello Mushroom Soup")
2 tablespoons vegan margarine (I use Earth Balance)
garlic powder, to taste
salt and pepper, to taste
1 (6 ounce) container French fried onions


1. Preheat oven to 375 degrees F. Bring large pot of water to a boil. Cook green beans for 6 minutes. Strain and set aside. In a pan, heat olive oil. Add onions and sauté for 3 minutes. Add mushrooms and cook until mushrooms are semi soft and the onions are translucent.

2. In medium saucepan, bring vegan chicken-flavored broth to a boil. Reduce heat to medium-low and add cream cheese substitute, creamy mushroom soup, vegan margarine, garlic powder, salt, and pepper. (You should make it just a little on the salty side because the green beans and onions end up deflecting the saltiness.)

3. Stir until all the ingredients are blended together. In large bowl, mix sauce with onions and mushroom mixture. Add in green beans and toss until evenly mixed. Layer evenly in 9” x 13” pan.

4. Cover with tinfoil and bake for 15 minutes. Remove from oven, take tinfoil off and top with French fried onions. Place back in oven and bake until the onions are browned and the casserole is bubbly, 15 to 30 minutes. Remove from oven, allow to cool for a bit, and enjoy!!!

Found on VegWeb

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