Thanksgiving is centered around the turkey. And the sides are…well, pushed to the side. And this year, the sides are going to outshadow the main course. It’s my first thanksgiving being completely vegan. I’ve pretty much joined in on my brother’s plant-based Thanksgiving for the past 3 years, but this year feels different.
This year, I’ve got a theme. I have been OBSESSED with everything mushroom lately, so I wanted to do a three part recipe series that featured my favorite mushroom Thanksgiving recipes.
Green bean casserole is, without a doubt, my favorite Thanksgiving meal. So let’s check out the first (and in my opinion best) Thanksgiving side that I’ve been waiting all year for:
Description: Green Bean and Mushroom Casserole
Diet: Vegan, Gluten-free
Ways to make low-waste: Buy fresh veggies.
Recipes makes: 10 servings
Prep time: 10 minutes
Cook Time: 65 minutes
Put-Together-Time: 0 minute
Total time: 75 minutes
5 cups of fresh green beans
10 medium- sized mushrooms
One medium- sized onion
5 cups of Almond Milk
1/4 cup of white cooking wine
2 cloves of garlic
Zatural Pink Himalayan Sea Salt
1/4 cup corn starch
Saute in a pot with garlic, Zatural All-Natural Himalayan Pink Salt, pepper, and olive oil.
Add almond milk once mushrooms have cooked.
Add cooking wine, and whisk in corn starch.
Let simmer for 30 minutes.
Cut green beans while the “cream” of mushroom is simmering.
Add cut green beans and “cream” of mushroom mixture into a casserole dish. Top with nutritional yeast.
Cook in the oven for 30 minutes.
While cooking in the oven, cut onions and coat with nutritional yeast.
Fry in oil until crisp.
Take the green bean casserole out, top with onions, and enjoy!
Your full-time plant-eater and green-bean casserole lover,