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Vegan Green Bean Casserole
2 bags frozen french style green beans
2 8 oz packages of mushrooms
3 cups Soy Milk
1 can sliced water chestnuts
1 or 2 tablespoons of cornstarch
garlic to taste (one or two cloves or a few dashes of powdered garlic)
1/4 teaspoon black pepper
1 bag Crispy Delites Red Onion Chips, crushed


This casserole is very similar to the traditional green bean casserole that my family makes every Thanksgiving.

Preheat oven to 350 degrees F. If you are making your own mushroom soup, combine soy milk (all but 1/2 cup), finely chopped mushrooms, black pepper and the garlic in a medium-sized pot. Cook until its at a low boil. While the mix is heating, open the packages (or cans) of green beans, drain.Make sure they are dry. Use a towel if you need to! Place half of the dried green beans in a casserole dish. Lay some sliced water chestnuts on top. Top with remaining green beans, cover again with the rest of the soup mixture and another layer of water chestnuts.

Using a fork, take the cornstarch and mix it into the 1/2 cup of the cold soy milk mix (until it dissolves) that you retained earlier. Pour about half of this into the boiling soy milk mix and stir. The idea is to thicken the mix. If it doesn't begin to thicken, you can add some more cornstarch to your cold soymilk and repeat the process.

Bake, uncovered for about 30 minutes. Top with the crushed onions and bake for another 5 minutes. The onions should brown, but be sure that they don't burn.


Serves: 8

Preparation Time: 30 Serves: 8
Recipe Origin: United States
Submitted by:
Emily Patterson

United States
This recipe has been viewed 2616 times.


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