Just Veganize It! String Beans Casserole!
It is the holiday season, and it’s a great time to make some of your favorite dishes.
For a new vegan, it may be a difficult time right now trying to figure out how to veganize all these dishes.
Here’s another veganized dish that you will enjoy, and that’s my vegan string bean casserole.
Macronutrients (Serving 1)
- Protein 5g
- Carbs 27g
- Fat 15g
Ingredients (Servings 6)
- 1 1/2 cup French Onions
- 2 cans French Cut String Beans
- 1 1/2 cup Portobello Mushroom Soup
- 3 – 4 tbsp Whole Wheat Flour
- 5 Garlic Cloves
- 1 cup Mushrooms (Chopped)
- 1 cup Onions (Chopped)
- 1 tbsp Black Pepper
- 1 tbsp Salt
- Olive Oil Spray
Directions
- Place oven on bake at 425 degrees. Spray a light coat of olive oil in a baking pan and place mushrooms in it to bake in the oven for 10 – 15 mins.
- Place stovetop on medium heat and take a pot and warm up the mushroom soup.
- Once the soup is hot, place the remaining ingredients into the soup except for the string beans and fried onions. As well, add the roasted mushrooms. Let it sit for 5 mins to allow all the flavors to mix and thicken.
- Take the soup and pour it on top of the string beans, which should be in a baking pot. Mix everything and add the fried onions on top.
- Take the casserole and bake it for another 15 mins and enjoy.
