Veggie Bacon Green Bean Casserole

By Ellie

0 Person

90 Minutes

0 Calories

This green bean casserole is the perfect side for any holiday meal. The aspect of this dish that makes it so stellar and so perfect is the homemade Japanese-inspired vegan cream of mushroom soup. It may sound a little strange, but the Asian ingredients give the bulk of this dish a depth that is absolutely delicious.

Ingredients

salt
2 cups crispy fried onions
1/2 cup unsweetened non-dairy milk
1 poblano pepper, small diced
4 slices vegan bacon, diced small
1/4 cup small diced onion
2 cups roughly chopped fresh mushrooms
3 tsp. olive oil
1 tbsp. mirin
1 1/2 tbsp. all-purpose flour
1 1/2 tbsp. vegan butter
1/3 cup raw cashews
1 1/4 cups hot water
1 cup dried Shiitake mushroom caps
1 pound frozen green beans

Method

01

Preheat your oven to 350ºF. Place the Shiitake mushroom caps in a heatproof dish with the hot water, and allow them to soak for 20 minutes. Meanwhile, prepare the cashew cream.
02

Grind the cashews into a soft powder using a nut or clean coffee grinder. Be careful not to get overzealous, or you’ll find yourself with cashew butter.
03

Add the cashew powder, and remaining water to a small saucepan over medium heat. Whisk the mixture continuously until it begins to thicken. Once the mixture reaches a thick sauce consistency, remove it from the heat.
04

Once the Shiitake mushrooms have soaked for 20 minutes, remove them from the hot water (now called dashi), and roughly chop them into small pieces. Set the mushrooms aside for now.
05

Melt the vegan butter in a saucepan over medium heat. Add the flour and whisk the mixture to combine. Slowly whisk in the dashi and continue to whisk until the mixture is completely combined and thickened.
06

Whisk in the cashew cream, and continue to whisk until it thickens slightly more. Whisk in the mirin, and remove the cream of mushroom soup base from the heat. Salt to taste, and set it aside for now.
07

Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the onions, and cook them, stirring often, until they just begin to soften about 3-5 minutes.
08

Add the fresh mushrooms, chopped Shiitakes, and a couple of pinches of salt, and cook the mixture, stirring often, until the mushrooms have released their liquids, and start to brown.
09

Once done, carefully transfer the vegetables to the cream of mushroom soup base. Taste the mixture for salt, and put it aside.
10

Return the skillet to medium heat, and add the remaining oil. Once the oil is hot, add the poblanos and vegan bacon and cook the mixture until the peppers begin to soften, just a few minutes.
11

Add the green beans to the skillet, and use tongs to carefully toss them with the peppers, vegan bacon, and oil. You just need to cook out some of their moisture. Continue to cook and toss the green beans for just a few minutes.
12

Remove the skillet from the heat. And a couple of pinches of salt and 1 cup of the crispy fried onions to the green beans, and toss them to combine. Add the cream of mushroom soup and non-dairy milk, and carefully fold the ingredients to combine.
13

Top the casserole with the remaining crispy fried onions. Cover the casserole with foil, and place it in the oven to cook for 20 minutes. Remove the foil, and cook for an additional 5. Serve warm by itself or with a big meal.

Related Tags

Dinner Recipes

Thanksgiving Recipes

Green Bean Recipes

Green Bean Casserole Recipes

Thanksgiving Green Beans Recipes

Veggie Bacon Green Bean Casserole

4.8

( By Ellie )

01 Information

Grade medium
Serving 0
Prep Time 10 Mins
Cook Time 80 Mins
Total Time 90 Mins

02 Ingredients

salt

2 cups crispy fried onions

1/2 cup unsweetened non-dairy milk

1 poblano pepper, small diced

4 slices vegan bacon, diced small

1/4 cup small diced onion

2 cups roughly chopped fresh mushrooms

3 tsp. olive oil

1 tbsp. mirin

1 1/2 tbsp. all-purpose flour

1 1/2 tbsp. vegan butter

1/3 cup raw cashews

1 1/4 cups hot water

1 cup dried Shiitake mushroom caps

1 pound frozen green beans

03 Method

Step 1

Preheat your oven to 350ºF. Place the Shiitake mushroom caps in a heatproof dish with the hot water, and allow them to soak for 20 minutes. Meanwhile, prepare the cashew cream.

Step 2

Grind the cashews into a soft powder using a nut or clean coffee grinder. Be careful not to get overzealous, or you’ll find yourself with cashew butter.

Step 3

Add the cashew powder, and remaining water to a small saucepan over medium heat. Whisk the mixture continuously until it begins to thicken. Once the mixture reaches a thick sauce consistency, remove it from the heat.

Step 4

Once the Shiitake mushrooms have soaked for 20 minutes, remove them from the hot water (now called dashi), and roughly chop them into small pieces. Set the mushrooms aside for now.

Step 5

Melt the vegan butter in a saucepan over medium heat. Add the flour and whisk the mixture to combine. Slowly whisk in the dashi and continue to whisk until the mixture is completely combined and thickened.

Step 6

Whisk in the cashew cream, and continue to whisk until it thickens slightly more. Whisk in the mirin, and remove the cream of mushroom soup base from the heat. Salt to taste, and set it aside for now.

Step 7

Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the onions, and cook them, stirring often, until they just begin to soften about 3-5 minutes.

Step 8

Add the fresh mushrooms, chopped Shiitakes, and a couple of pinches of salt, and cook the mixture, stirring often, until the mushrooms have released their liquids, and start to brown.

Step 9

Once done, carefully transfer the vegetables to the cream of mushroom soup base. Taste the mixture for salt, and put it aside.

Step 10

Return the skillet to medium heat, and add the remaining oil. Once the oil is hot, add the poblanos and vegan bacon and cook the mixture until the peppers begin to soften, just a few minutes.

Step 11

Add the green beans to the skillet, and use tongs to carefully toss them with the peppers, vegan bacon, and oil. You just need to cook out some of their moisture. Continue to cook and toss the green beans for just a few minutes.

Step 12

Remove the skillet from the heat. And a couple of pinches of salt and 1 cup of the crispy fried onions to the green beans, and toss them to combine. Add the cream of mushroom soup and non-dairy milk, and carefully fold the ingredients to combine.

Step 13

Top the casserole with the remaining crispy fried onions. Cover the casserole with foil, and place it in the oven to cook for 20 minutes. Remove the foil, and cook for an additional 5. Serve warm by itself or with a big meal.

04 Author