Green Bean Casserole used to be one of my favourite dishes, though I haven’t always liked stuffing/dressing. These (fairly simple AND veganized) renditions make me like both of these dishes even more, so I thought I would share.
Just a note, I don’t specify the amount of seasoning really because I think it depends on personal taste (and also I don’t measure when I season anything haha). I personally like a Lot of sage, so I probably added more than 1-2 tbsp to each dish, at different steps throughout the cooking process. Someone else might prefer just a few tsp.
Mushroom & Green Bean Casserole
- about 10 oz baby Bella mushrooms, sliced
- 1 yellow onion, diced
- 12oz green beans, steamed
- 1/4 cup unsweetened cashew milk
- 1/4-1/3 cup nutritional yeast
- rubbed sage
- old bay
Dice up the onions and wash, dry and slice up the mushrooms! I prefer bigger slices, but you could also slice it thinner if you don’t want to munch down on chunks of mushroom 🙂
Sauté the yellow onion, once translucent, add the mushrooms. Season with salt, black pepper, garlic, and sage.
Sauté until it smells delicious.
Add unsweetened cashew milk and simmer. You could also replace this with any other nondairy milk, such as almond, soy, hemp, or flax, to name a few :’)
Add nutritional yeast and more of all the seasonings to taste.
Steam the green beans (or microwave them if they come in a bag 😜). Pour them in a glass dish (or mother baking dish). Cover with the mushroom and milk mixture. I added some more of black pepper, salt, garlic, sage, and a bit of old bay too.
Then I covered it with crispy onions. You can make these, or buy them like I did this time.
Bake in the oven at 350 degrees for 15-20 minutes or until the top gets crispy.
Next, the dressing 🙂
Butternut, Leek, and Sage Dressing
- 12 oz (bag or handmade) of unseasoned stuffing/dressing/bread cubes
- 4-6 tbsp vegan butter
- 1 medium yellow onion, diced
- large leek, white bit diced
- sage, to taste, but 2-3tsp at least
- butternut squash, about 2 cups, diced
- 1/2 green apple, diced
- 1/4 cup dried cranberry, chopped
- 4-6oz of vegetable broth (I made mine from bouillon)
First, prepare the stuffing. Bring 1&1/2 cups of water and 4-6 tbsp of vegan butter to a boil. Remove from heat and add the bag of stuffing, mix. Pour the stuffing cubes into a dish to bake in the oven.
Sauté the leek and yellow onion in a pan with olive oil, salt, pepper, garlic, and sage.
Sauté the butternut squash as well, in a separate pan with olive oil , salt, pepper, and sage.
Chop up the green apple and dried cranberries.
Add all of these pieces to the dish with the bread cubes, mix around, and then cover with vegetable broth.
Bake at 350 degrees Fahrenheit for 20-30 minutes or until it gets slightly browned on top.