Vegan Wednesday! Green Bean Casserole!

Vegan Green Bean Casserole

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


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, savory, 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 (if using) 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

Vegan Wednesday! Thanksgiving Casserole!

Over the month of November, I will be posting awesome vegan recipes for your cruelty-free Thanksgiving!

Thanksgiving Casserole

Ingredients:
2 cups cooked brown rice (or substitute lentils)

1/2 cup cashews or walnuts, chopped

2 slices of whole wheat bread, chopped into small cubes

1 cup vegetable broth

1/2 cup soy milk

2 tablespoon nutritional yeast

1 rib celery, diced small

1 small onion, finely chopped

3 tablespoon olive oil

herbs to taste: sage, marjoram, thyme, rosemary, pepper

Prep:
Preheat oven to 350 degrees.
Spray a 8- or 9-inch square casserole dish with cooking spray.
While rice is cooking, saute celery and onion in the olive oil.
Mix well all ingredients in a large bowl.
Spread into casserole dish, and bake for 45 minutes.
Tastes even better topped with vegan gravy!
Serves: 8
Preparation time: 30 min
This is a great recipe to play around with. Add your own touches, make your own gravy, or whip up some Road's End vegan gravy! Add or delete spices, use extra celery or walnuts, etc. Make this your own go-to Thanksgiving dish. It's bound to be a hit with meat eaters too, so bring it to family get togethers!

Vegan Wednesday! Holiday Roast!

Field Roast Hazelnut Cranberry Roast En Croute Coming Soon!

Made exclusively for the holidays-the rich hazelnut-infused vegetarian grain meat is stuffed with Field Roast sausages, crystallized ginger, cranberries and granny smith apples-then wrapped in a savory, vegan puff pastry.

This scrumptious roast was originally created for food service, but due to popular demand, it is now available in stores (for a limited time!).

Celebrate the season by offering the ultimate in vegetarian sophistication.