Friday, December 31, 2010

Green Bean Casserole

It really wouldn't be the holidays if a green bean casserole didn't show up on the table at least once.  Since we did not have one on Thanksgiving, Christmas Eve or Christmas this year I figured I couldn't let the holiday season end without one. So, New Years Eve it is!

This is my take on the traditional classic. Instead of canned green beans I used fresh and steamed them. That way the beans are not mushy like canned beans can be. If you want to use canned, by all means, do- that would work too. And, as I did not have any french fried onions I opted for a breadcrumb topping instead.

Green Bean Casserole

12 oz fresh green beans cut into bite size pieces and steamed to desired tenderness
1/4 cup flour
1/4 cup plus 1 tbsp Earth Balance Vegan Buttery Spread
1 1/2 cups vegetable stock
1/4 cup nutritional yeast
1 tbsp reduced sodium soy sauce
2 tbsp vegetable oil
1 tsp onion powder
1/2 tsp garlic powder
1/2 cup fine bread crumbs

Preheat oven to 350 degrees.

In a small saucepan, over medium low heat, melt 1/4 cup of the Earth Balance and add the flour. Allow to cook for a couple of minutes stirring constantly.  Add the vegetable stock, soy sauce, garlic and onion powders. Stir constantly, until sauce thickens to the consistency of gravy. Whisk in the vegetable oil and nutritional yeast.

Place the green beans in a bowl and add the gravy. Toss to coat. Put the misture into a small casserole dish.

In a food processor or blender place the breadcrumbs and remaining Earth Balance and pulse until incorporated. Place on top of the green bean mixture.

Bake at 350 degrees for 30 minutes.


  1. Oh. My. Goodness. This really looks fantastic!

  2. I have been looking for a vegan green bean casserole! Trying to plan what to cook for Thanksgiving this year.