Try this homemade holiday (or anytime) classic side dish. The recipe calls for 1-1/2 batches of our homemade cream of mushroom soup in order to go 100% vegan.
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Ingredients
For the beans:
- 2 lbs green beans (rinsed with end removed)
- 2/3 C soy milk
- 1/2 tsp salt
- 1/2 tsp black pepper
For the onion topping:
- 2 Tbsp vegetable oil
- 1 C yellow onions (sliced)
- 1/3 C flour (unbleached all purpose)
- 1/3 C soy milk
- 1/3 C bread crumbs (plain)
Ingredients
For the beans:
- 2 lbs green beans (rinsed with end removed)
- 2/3 C soy milk
- 1/2 tsp salt
- 1/2 tsp black pepper
For the onion topping:
- 2 Tbsp vegetable oil
- 1 C yellow onions (sliced)
- 1/3 C flour (unbleached all purpose)
- 1/3 C soy milk
- 1/3 C bread crumbs (plain)
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Calories |
Cholesterol |
Sat Fat |
Carbs |
Recipe Footprint (for Recipe's Default # of Servings)
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.11 |
Water saved (gallons) [animal consumption only] |
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.45 |
Manure (pounds) not deposited into the environment |
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.51 |
Grains / feed (pounds) not consumed by animals |
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1.1 |
Methane (gallons) not created by animals |
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13.6 |
CO2 (pounds) not released into the atmosphere |
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Instructions
Arrange the green beans in a 9 x 13-inch baking dish (greased); spread the cream of mushroom soup over the beans.
Stir in the soy milk, and sprinkle with the salt and pepper; bake covered at 350 degrees for 25 to 35 minutes or until the beans are tender when pierced with a fork.
In a separate large pan, heat the oil; dredge the onion in the flour, soy milk, and the bread crumbs (in that order). Cook the onions until golden brown; drain on paper towels, and sprinkle over the cooked beans.
Recipe Notes
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC
