This wonderful recipe was adapted from the Minimalist Baker. FYI! We found vegan, gluten-free French-fried Onions at Aldi's for $2.99, they were delicious!
Ingredients
1 pound green beans (rinsed, trimmed and cut in half)
Sea salt
1/2 cup vegan creamy mushroom soup (we used Imagine brand)
1 cup cream of mushroom plant-based soup (see below for recipe)
1/4 cup Follow Your Heart Parmesan Cheese
1/2 cup French-fried Onions
Preheat oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil and salt well
Add green beans and cook for 20 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
Add drained green beans to a glass baking dish spreading evenly throughout.
Add cream of mushroom plant-based soup on top of green beans, add Imagine creamy mushroom soup to sides that weren't covered by the plant-based soup. Add 1/3 of the fried onions and all of the cooked green beans. Toss to coat well, and top with remaining fried onions. Add vegan cheese and bake for 15 minutes, or until slightly browned on top.
Cream of Mushroom plant-based soup
1 cup unsalted cashews (you can also use raw)
1 cup water
1/2 tbsp onion powder
1/4 tbsp garlic powder
1/2 tbsp basil
1 medium shallot (minced)
2 cloves garlic (minced)
2 cans organic mushrooms (we found some at Kroger and Whole Foods)
3/4 cup vegetable broth
1 tbsp vegan butter or olive oil
Instructions:
In a small saucepan heat butter or oil on medium-high.
Add shallot and garlic and heat for a few minutes, do not burn the shallot. Stir together and sauté mushrooms until begin to release their natural juices about 10 minutes.
While those items are simmering, blend cashews, water, garlic powder and onion powder on high speed until smooth.
Add cashew cream to shallot and garlic mixture, add vegetable broth and basil and let simmer until the soup is heated, do not boil or burn the soup, add vegetable broth to thin if needed.
Use this soup in your green bean casserole or as a yummy soup and salad dinner with toast.