Playlist to all of my 🍁 Fall/Thanksgiving🍂 recipes ↓https://www.youtube.com/playlist?list=PLCDUuqN5GYMMPw5RrsmCtEjse5vALYXbD
Hey babes! Today is the second to last recipe before Thanksgiving!! I just had to share this recipe with you all, theres no way I could let you all go one thanksgiving without my all time favorite dish, green bean casserole! I mean it’s like what totally makes thanksgiving day, in my opinion, it is and has always been one of the dishes I look forward to making and eating the most. I’m sticking with my moms classic take on the casserole and making it all vegan. First we make the most epic crispy onions to top out casserole with then we make an incredibly decadent vegan cream of mushroom. So I really hope that you give this baby a try, because your definitely never gonna want to have a green bean casserole less thanksgiving EVER again!
1 large white onion thinly sliced
1 C unsweetened soy milk
1 Tbsp apple cider vinegar
1 1/2 C all purpose flour
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 Lbs fresh green beans (rinsed and trimmed)
Cream of mushroom
2 Tbsp vegan butter
1/2 medium yellow onion ( diced)
1 shallot (diced)
1 lb white mushrooms (chopped)
2 Tbsp all-purpose flour
1 C unsweetened soy or almond milk**
S+P to taste
**note: add a splash more of milk if you cream of mushroom thickens too much.
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