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Thanksgiving Recipe Call Pt. VI: Deconstructed Green Bean Casserole

The sixth installment of the Turkey Liberation Front Recipe Blitz comes to us from Robin Robertson, a very alliterative and creative chef! Thanks, Robin!

There’s still time to send your culinary masterpiece in to battle! E-mail it to me! GO! GO! GO!

Deconstructed Green Bean Casserole

Ingredients:

1 1/2 pounds fresh green beans, trimmed
3 medium shallots, cut into thin rings
1 tablespoon olive oil
6 ounces mushrooms (cremini or shiitake are good), sliced
1/2 cup minced onion
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons all-purpose flour (or gluten-free flour)
1 cup mushroom broth (use a porcini or other mushroom bouillon cube)
1 cup plain unsweetened nondairy milk
Salt and freshly ground black pepper

Directions:
Note: Instructions are provided for either roasting or steaming the green beans.

Preheat the oven to 425°F.
1. To steam the green beans: Place the green beans in a steamer pan over boiling water. Reduce the heat to a simmer and cook until the green beans are just tender. Remove from the steamer and set aside.
To roast the green beans: Spread the green beans in a single layer on an oiled rimmed baking sheet. Drizzle with a little olive oil and roast until tender, about 30 minutes, turning once about halfway through. Set aside.
2. Arrange the shallots on an oiled baking pan and roast until golden brown, about 20 minutes, turning once about halfway through.
3. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until softened and slighted browned. Remove the mushrooms from the skillet and set aside. In the same skillet, over medium heat, add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, marjoram, and thyme. Stir in about half of the reserved mushrooms and sprinkle with the flour. Stir in the broth, stirring to thicken. Stir in the nondairy milk and simmer, stirring, until thick, about 5 minutes. Season to taste with salt and pepper and transfer to a casserole dish.
4. Arrange the reserved mushrooms on top of the sauce, then arrange the green beans on top of the mushrooms, with the roasted shallot rings on top. Serve hot. If making ahead, the casserole can be refrigerated and then covered and reheated in the microwave or the oven until hot.
Serves 4 to 6

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