To continue our series of Vegan Thanksgiving Holiday Recipes this week we will feature another favorite: Green Bean Casserole! This classic dish can easily be made vegan with a few quick changes and we have fooled many unsuspecting holiday guests! This dish is great for weeknight dinners as well as the holidays, as it is simple and filling. So enjoy this dinner for Thanksgiving, December holidays, and any regular night of the week.

Vegan Green Bean Casserole
Prep Time: 10 Minutes Bake Time: 30 Minutes

1 1/2 lbs Fresh Green Beans (2 Cans or 16 oz of Frozen)
11 oz Imagine Creamy Portbello Mushroom Soup (comes in 16 oz, so you’ll have to measure)
1 1/3 Cups French’s Fried Onions (yes they are vegan or you can use bread crumbs)
1/2 Cup Soymilk
1 tsp Soy Sauce (optional)
Black Pepper to taste

Preheat the oven to 350 degrees. In a large casserole dish mix the soup, soymilk, green beans, soy sauce, pepper, and 3/4 cup of dried onions. If you are using fresh green beans be sure to wash and break off the ends. Bake for 25 minutes. Pull from onion and sprinkle the remaining onions on the top of the casserole and bake for another 5 minutes. Let it stand for at least 10 minutes before serving. For a change of pace substitute the beans for broccoli or asparagus or use fresh onions and bread crumbs!