ThanksVegan Green Bean Casserole

ThanksVegan Green Bean Casserole

Directions

  1. Preheat the oven to 350°F
  2. Sauté the onions and mushrooms in the vegetable oil. Season with the salt and pepper
  3. Heat the almond milk in a saucepan and add the bouillon, stirring until it dissolves. Do not allow to boil. Mix the cornstarch and water together and add to the pan, stirring well
  4. Quickly add the green beans, the sautéed vegetables, and about half the fried onions and stir well
  5. Pour into a casserole dish and top with the remaining fried onions. Bake for about 15 minutes, or until the onions on top begin to brown

Ingredients

  • 1 cup Urban Meadow® chopped red onions
  • 3/4 cup chopped button mushrooms
  • 1 tbsp Urban Meadow® vegetable oil
  • Urban Meadow® salt and pepper, to taste
  • 1 1/2 cups Urban Meadow® unsweetened almond milk
  • 1 vegan bouillon cube (or 1 tsp bouillon base)
  • 2 1/2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 (14.5 oz) cans Urban Meadow® cut green beans
  • 1 (6oz) crispy fried onions