Homeade thanksgiving! And a recipe for green bean casserole.

Hope everyone had a wonderful thanksgiving. This was my first year hosting – and we did it potluck style. It was a success! The night before the big dinner, I decided we needed to get a little crafty with some decorations. So at the last minute, i whipped up this little banner using what I had on hand: washi tape, card stock and bakers twine. We made little place cards too using cardstock, washi tape and stamps.

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We had a meal that was vegan-a-plenty! I dont really have photos of everything because I was too busy eating, but here’s what I made:

Tofurkey
Gravy
Mac and cheese
Green bean casserole (recipe to follow!)
Pumpkin cheesecake
Brownies

We also had:
Brussel sprouts/apples/potato/walnut mixture, mashed potatoes, stuffing, rice and beans, sweet potato casserole, salad and a homeade tofu roast! Everything was so delicious and I REALLY enjoyed eating all the leftovers all weekend!
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I took a stab at making a green bean casserole for the first time. Ive never had it vegan and when searching the internet there seemed to be alot of different ways to make it. I took a gamble, and went with this recipe, and I’m glad I did, because it was absolutely delicious!

Green Bean Casserole

  • 1 ½ pounds fresh green beans, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 4 garlic cloves, minced
  • 2 cups chopped fresh mushrooms
  • ½ teaspoon dried thyme
  • ¼ cup flour
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 ½ cups unsweetened soy or almond milk
  • ¼ cup nutritional yeast
  • Salt and freshly ground black pepper
  • 1 (3-ounce) can of French fried onions

Instructions:

Cook the green beans in a pot of boiling salted water until tender.  Drain well and set aside. Preheat the oven to 375°F.

Heat the oil in a large skillet over medium heat.  Add the onion and garlic, cover, and cook until softened.  Stir in the mushrooms and thyme, and cook until the mushrooms are soft and release their juices.

Combine the vegetable broth and soy sauce in a small bowl.  Whisk in the flour until smooth and add it to the mushroom mixture. Simmer, stirring, until the liquid thickens. Stir in the soy milk and nutritional yeast and simmer until thick, about 7 minutes. Season to taste with salt and pepper and add the reserved green beans, stirring to coat.

Transfer the green bean mixture into an oiled casserole dish.  Cover and bake for 25 minutes, then uncover and top with the French fried onions. Bake uncovered until browned and bubbly, about 10 minutes longer.

Serves 4 to 6