November 2008 Vegan (or just vegetarian) Green Bean Casserole 1 can French cut green beans 1 1/2 canisters French fried onions (or vegan ones if you can find them) 1 1/2 cups soymilk (or cows) 1 cube veggie bouillon 2-3 Tbsp cornstarch mixed with 2-3 Tbsp cold water 1/2 medium onion, diced 1 carrot, diced 3/4 cup mushrooms (button, crimini, or portabella) 1 Tbsp vegetable/olive oil 1/2 tsp each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme and any other herbs to taste Directions: Heat milk and veggie bouillon in a saucepan, stirring until cube disintegrates. DO NOT boil or scale the milk. Just heat it. Sauté onions, carrots, and mushrooms in the oil in a skillet. Add salt, peppers, herbs and spices. Mix the starch and water well, and pour into the milk/bouillon. Sit well because this will coagulate pretty quickly. Quickly add the can of green beans, stauteed veggie, and about 1/2 your French onions, and stir well. Pour mixture in a small casserole dish or pan and top with remaining French fried onions. Bake in over at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove from oven. Makes about 2 cups Count each cup as 1 veggie, and 1/2 milk and 2 fats Adapted from www.mercyforanimals.org Archived Recipes Copyright 2002-2007 - Lisa Merrill