Sunday, April 28, 2013

Green Bean Casserole

My dad requested Green Bean Casserole for our Easter dinner but I wanted to make a stepped up version of the standard canned beans and cream of mushroom soup version.  I found this recipe and did a few modifications, it was a hit!

Green Bean Casserole
(Adapted from Ree Drummond recipe)

2            pounds fresh green beans, ends cut off
4            slices Smoked Tempeh Bacon, cut into 1/4 inch pieces
3            cloves garlic, minced
1/2         whole large onion, chopped
4            tablespoons soy butter
4            tablespoons all-purpose flour
2-1/2      cups nut or soy milk
1-1/2      teaspoon salt, more to taste
1/8         teaspoon cayenne pepper
1            cup vegan cheese (Daiya/Almond)
1            4 oz. jar pimentos, drained
              extra nut or soy milk for thinning if necessary
1            cup panko bread crumbs

Cut green beans in half if you like pieces to be a little smaller.  Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3-4 minutes.  Remove them from the boiling water with a  slotted spoon and immediately plunge the into a bowl of ice water to stop the cooking process.
Drain beans once they are cool and set aside.

Add Tempeh bacon to skillet over medium heat. Cook for 2 minutes, then add diced onion and garlic and continue cooking for 3-5 minutes, or until Tempeh bacon is done (but not crisp) and onions are golden brown.  Remove from heat and set aside.

In separate skillet or saucepan, melt butter over medium heat.  Sprinkle flour into the pan and whisk immediately to evenly mix it into the soy butter.  Cook for 1-2 minutes, then our in nut milk.  Continue cooking, whisking constantly, while sauce thickens, about 2 minutes.  Add salt, pepper, and cayenne then add the grated vegan cheese.  Stir while cheese melts.  Turn off heat.

Add pimentos to pan, and then add Tempeh bacon/onion mixture. Stir to combine.  Pour over green beans and stir gently to combine.  Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

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