- 2 cans, 14 ounces each green beans or 1 1/2 pounds fresh green beans, steamed or boiled until tender.
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups soymilk
- 1 tablespoon soy sauce
- 3 tablespoons vegan butter DIVIDED
- 1 1/2 cups chopped mushrooms
- 1 1/2 cups french-fried onions or more to taste
- 1 teaspoon vegan Worchestershire sauce optional
1. Preheat oven to 350 degrees F. Butter a casserole dish. 2. Add the drained green beans. 3. Mix soymilk with soy sauce and Worchestershire sauce if using and set aside.4. In a skillet, saute mushrooms in 1 tablespoon of the butter until they release their liquids and start to dry out again. Add mushrooms to green beans in a casserole dish.5. Melt the remaining butter in the same skillet over medium heat. Whisk in flour, onion powder, and garlic powder. Cook for about 1 minute then slowly add the milk/soy sauce mixture. Stir continuously, bring to a boil then reduce heat to a simmer for about 3 minutes. Season with salt and pepper. 6. Gently toss into the green bean/mushroom mixture with 2/3 of the French-fried onions.7. Bake for 25 minutes until bubbling around the edges. Stir and top with remaining French fried onions (adding more for more crunchiness if desired). Bake for about 5 minutes more until the onions are golden.
