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.
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