Delicious & easy holiday side dish!

This vegan green bean casserole is bursting with savory mushrooms & green beans in a creamy white wine sauce with homemade crispy fried onions.

How to make vegan green bean casserole:

1. Soak the onions in milk and vinegar for at least 30 minutes, stirring occasionally. 2. White the onions soak, make the casserole. Coat the bottom of a  skillet with olive oil and place it over medium heat.

3 When the oil is hot, add the mushrooms in an even layer, cooking them in batches if needed. 4. Cook the mushrooms for about 5 minutes on each side and then transfer them to a plate. 5. Add oil to skillet & allow to heat. Once heated, cook onion for about 5 minutes.

6. Add the garlic and cook it for about 1 minute. 7. Stir in the wine, raise the heat slightly & bring to a simmer. Simmer for about 5 minutes, until reduced by about half. 8. Sprinkle in the flour, a bit at a time, stirring between each addition to form a paste that coats the onions. 9. Pour in the milk, a bit at a time, whisking between each addition.

10. Return the mushrooms to the skillet, & stir in the soy sauce, thyme, & green beans. 11. Raise the heat & bring to a simmer.  Cook until the green beans are tender, about 15 minutes. 12. Season mixture and transfer to oven-safe dish. Bake for 20 minutes. 

While the casserole bakes, prepare your fried onions and then top the casserole with them before serving!

This vegan green bean casserole will steal the show at your holiday table!

The link for the full recipe can be found below!

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