Tag Archives: side dish

Green Bean Casserole

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Hi all!

As promised, I am back with another Thanksgiving side dish post.  I may be one of the few who like this one, but the green bean casserole has always been a favorite of mine.  Even when I did eat meat and dairy, I always had a tendency to skip meat and go for the veggie dishes and the mashed potatoes.  Go figure!

I decided to lighten and freshen up the classic recipe.  Yep, that means no canned, processed mushroom cream or fried onion topping.  I assure though, if you are one of the few who enjoys this side, you will love this one version!  Oh, and for what’s it worth, my sweet little mom said it is better than the old recipe ;-)

Green Bean Casserole:

  • 2 bags of green beans (most stores have them bagged now for the holidays)
  • 1 yellow onion, sliced thinly
  • 1/2 cup panko bread crumbs
  • 1 tbsp fresh chopped thyme
  • About 15oz cups sliced crimini mushrooms (come in 6 oz crates, I used 2 1/2)
  • 1 1/4 cup organic vegetable broth
  • 1 cup vegan “sour cream”
  • 1/2 cup water
  • 2 tbsp flour
  • salt & pepper
  1. Pre-heat oven to 400.
  2. In a large skillet (I used a cast iron that I baked the casserole in too) heat a couple of tablespoons of olive oil on low heat.  Add sliced onion and a pinch of salt and pepper.  Coat onions then cover to caramelize, stir occasionally.  Should be about 20 minutes
  3. In a large pot, fill 1/2 to 3/4 way full of water then bring to a boil.  Add beans and cook for about 5-7 minutes.  Drain and rinse.  Put to side.
  4. In a small bowl, combine bread crumbs and thyme.  Put aside
  5. Remove onions when done and place to side.  Heat 2 tablespoons vegan “butter” in same skillet on medium heat.  Add mushrooms and hefty pinch of salt and pepper.  Coat evenly and cook until tender and juicy, about 8-10 minutes.  Remove and place to side.
  6. Add “sour cream” and water to skillet (no need to clean it).  Stir until combined.  Add flour and stir slowly until no lumps remain.  Add broth.  combine.  Add mushroom and half the onions.
  7. Let mixture heat up to a boil then turn heat off
  8. If using skillet to bake casserole in, pour green beans on top of mushroom mixture.  Carefully mix, coating all the beans.  Top with remaining onions, bread crumbs, and optional vegan Parmesan *
  9. If using a baking dish, pour mushroom mixture over green beans in large bowl.  Mix and combine well.  Pour into large baking dish.  Top with remaining onions, bread crumbs, and optional vegan Parmesan *
  10. Bake for about 25 minutes, until crumbs are lightly browned.  Cool slightly, serve and enjoy!!!

A quick vegan Parmesan substitute I make is to combine 1/2 cup chopped walnuts and 1/2 cup nutritional yeast with a dash of salt in a food processor.  Pulse until walnuts are finely chopped.  Sprinkle on before and after baking!

Back! With a Healthy Stuffing

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Hello Strangers!

Feels like its been years since I last posted.  To tell you the truth though, I simply have not had the time, energy, or even recipes to post!  It’s been CRA-ZY over here.  All in a good way though.  Since starting my Health Coaching Program, I have been spending pretty much all free time studying, reading, researching, and then trying to preach what I teach, ya ya!!  I’m loving the school and I cannot wait to share stuff with ya’ll, but for the next couple months, it’s going to be slowly released.  See, I’m learning a lot about TIME MANAGEMENT.  Oh my, and in order to teach it, I have to be better at it myself, which it taking a lot of practice.  I’m getting there though, and the more I practice good time management, the less stressed, more in control, and happier I feel.

Ok so enough about me and my nutty life.  I just could not let such a wonderful holiday pass without some yummy food posts!  Even though I don’t eat meat (let turkeys live!!), this is still one of my favorite holidays.  I absolutely love the Holiday Season, the smells, the family and friend time, the music, the coziness, the shopping, the cheer…I could literally go on for hours.  Since Thanksgiving kicks it all off, well I’m a fan!

I have a couple posts today and tomorrow coming at you!  A couple of my favorite sides, that are of course lightened up and vegan, without losing any of that “traditional” delicious flavor.  Here’s a hearty, super easy Stuffing that passed the test, even with the carnivores ;-)

Vegan Italian Stuffing:

  • Whole grain bread (I used Ezekiel sprouted whole grain)
  • Vegan “butter”, several tablespoons
  • 9-10 oz crimini sliced mushrooms (come in about 6oz baskets, I used 1 1/2 baskets)
  • 3 celery stocks, thinly sliced
  • 1 medium onion chopped
  • 1 green apple, cored and chopped into cubes
  • 2 vegan Italian “sausage” – I use this brand
  • about 8 fresh thyme sprigs, leaves removed
  • about 8 fresh sage leaves, finely chopped
  • 2 1/2 (+/-) organic vegetable broth
  • Parsley for garnish
  1. Heat oven to 350.
  2. Slice up bread into small cubes, about an inch or smaller.  Spread on baking sheet and cook in oven for 20 minutes, until toasty.  Remove and place in large bowl.
  3. While bread is toasting, melt 2 tablespoons of butter in large skillet.  Add mushrooms and large pinch of salt, coat evenly, and cook until juicy and tender, about 6-8 minutes.
  4. Add celery, onion, apple, sausage, thyme, another tablespoon or 2 of “butter” and a little more salt.  Cook for a few more minutes, until veggies are tender.
  5. Add sage and broth.  Combine then pour over bread in the large bowl.  Top with some fresh parsley.
  6. Spread into a medium baking sheet, bake for about 40 minutes, remove, cool slightly, and Enjoy!!

What are some of your favorite Thanksgiving recipes?