Vegan Green Bean Casserole -Thanksgiving Redux

I never had a casserole growing up. Not even a bite of one of those canned french fried onions! Imagine that!

Casseroles always piqued my curiosity. These four ingredient dishes that look so easy and convenient. What could be wrong with that? Of course the ingredients scared me. A can of this with a bag of that and throw in some can of cream soup. Yikes! MSG + Fat + unidentified objects. Seriously? I’m supposed to eat that?

This year was the first year I was hosting Thanksgiving. I wanted to do it right. Wanted to bring in some of that “traditional” American Thanksgiving that I didn’t grow up with.

One of the iconic dishes that comes with tradition is the green bean casserole.

How could I make it kosher and tasty and healthier was my question.

Here is what I came up with.

Vegan Green Bean Casserole (adapted from a recipe on

1.5 cups vegetable broth
1 onion, chopped
1 cup baby bell mushrooms, chopped
1 carrots, diced
4 cloves garlic, smashed and chopped
basil, a few leaves, chopped
oregano, a bunch of leaves, chopped
sage leaves, a few – chopped
thyme, a few sprigs, chopped
2 tbsp. corn starch
3 tbsp. cold water
16oz. cut green beans (I used frozen)
1.5 cans of those crunchy french fried onions (I found them at whole foods and trader joes)

Preheat oven to 350.

In a saucepan, heat the soy milk and broth.

In another pan, saute the onions, garlic, mushrooms, and carrots. Add the herbs. I like to add a teaspoon or two of cayenne to bump up the heat a bit, but it’s purely optional. Saute on medium until everything is soft.

In a small bowl, mix the cornstarch with the cold water. Add it to the broth mixture to thicken it.

Add the green beans and sauteed veggie mixture to the broth mixture. Mix in a half a can of the fried onions. Pour the mixture into a baking pan. I used a 9×9 pan, but I could have used something slightly larger. Sprinkle more fried onions over the top.

Bake for 20 minutes.

To be honest, I was surprised that I actually liked this. It had some sort of comforting taste to it. I probably won’t make it again for at least another year. It’s not bad though. Just not what we are used to eating. You have to make it once, though. Enjoy!

Shavuot Run-Down

Am I turning in to my parents? I never thought I would say that, but I think I am becoming them – in the way I relate to food…and guests. The whole concept of how much to serve when having guests – I totally get that from my parents. The whole fear that you just may embarassingly run out of food when you have company over. Yikes! It’s totally never happened – at their house or mine. The fear is still there, so we compensate, and we make entirely way too much food. Heaven forbid there should not be enough food options for anyone at the table…and you must please everyone. The vegan should have multiple food choices, the chick allergic to ten different foods – she, too, must also have multiple food options. It’s all there…it’s all cooked, by me. And don’t get me wrong. I am totally not complaining. I enjoy cooking. I enjoy entertaining. There is just way too much food in this house. And there is going to be more. We just finished Shavuot, and tomorrow I start cooking for Shabbat. More food? Yikes.

We had lots of food success over Shavuot. No misses. Suprising. During a long holiday, there is usually at least one food that doesn’t go over too well with more than one person. This time, except for my picky 8-year-old, just about everything went over well. In the next few blog posts, I will share with you some of the hit recipes.

Below, I present to you my Shavuot menu.

Tuesday Night

Hungarian Mushroom Soup – recipe to come
Roasted Brussel Sprouts
Baked Salmon

Asparagus Rice Pilaf – recipe to come
Oreo/JoeJoe’s Cheesecake

Wednesday Lunch (ate out – brought slaw)

Oriental Cole Slaw – recipe to come

Wednesday Night – Just us

Spaghetti with Meat Sauce

Thursday Lunch

Salmon Salad – using leftover salmon from Tues. night

Roasted Broccoli
Potato/Cheese Blintzes – recipe to come
Spinach Pie – recipe to come
Baked pasta dish with mushrooms – recipe to come

Oreo Cheesecake
Coffee Oreo/JoeJoe’s ice cream – recipe to come

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