Vegan Green Bean Casserole

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View this email in your browser Vegan Green Bean Casserole If you’re a green bean casserole lover but have to shy away because of the dairy situation, it’s your lucky day! This fresh green bean casserole deletes the dairy and adds only deliciousness in its place for a side that vegans, vegetarians, and meat-eaters alike will happily devour. This green bean casserole is modeled off of the classic. What’s in classic green bean casserole? Canned green beans, cream of mushroom soup, and a hefty sprinkling of crunchy fried onions. For this vegan version, I’ve opted for more of a from-scratch model. Fresh green beans swap for canned; the sauce is made from scratch, too. And that sauce! A creamy thyme-laced, mushroom-heavy situation that still feels traditional but, you know. Better. The crispy fried onions are where the homemade situation stops (sorry) – they’re straight from a grocery store container. I think they’re amazing just the way they are, but you can totally go with homemade if you’re feeling industrious. I like the looks of this recipe here for a homemade version (it does call for buttermilk but you can make it vegan by making your own buttermilk with your favorite unsweetened plant-based milk + vinegar). How to Make Green Bean Casserole Vegan Is Green Bean Casserole vegan? No, the traditional recipe is not – the sauce contains dairy. For this Vegan Green Bean Casserole recipe, the sauce is all vegan – but you’d never know it. I start out with a good quality vegan butter – Miyokos is my faaaave these days. Diced onions, earthy mushrooms, and thyme cook down into a deliciously scented situation, then a pour of dry sherry adds a punch of savory goodness. Flour is stirred in, and then veggie broth and almond milk – instead of the traditional dairy milk or cream – along with a touch of soy sauce for another hit of flavor. The completely dairy-free sauce thickens and bubbles and is absolutely perfect for coating your fresh green beans. How to Make Green Bean Casserole with Fresh Green Beans To make green bean casserole with fresh green beans instead of canned, select firm (not shriveled) fresh green beans. Trim off the ends, then cut each bean into your desired length (I like 3- to 4-inch length beans). Bring a large pot of water to a boil and add a couple of generous pinches of salt. Add the beans and boil for 5 minutes for more tender green beans or 6 minutes for slightly more cooked. If you’re cooking the casserole right away, you can strain the beans into a colander and set aside. If the beans are going to be sitting for a while or you’re prepping for a make-ahead situation, dunk the beans into an ice bath first. Fill a large bowl full of cold water and add a handful of ice cubes. Transfer beans to the bowl and let sit for a minute or two until cold. Drain water. Your fresh green beans are ready to be casserolified (that should totally be a word)! Make your sauce, then toss the cooked green beans in the sauce. Then, you’ll transfer the beans and sauce to a casserole dish, top generously with crispy onions, cover with foil, and bake. THEN! You’ll remove the foil and bake for a bit more. Gotta get those onions nice and perfectly crispy. I’ve been working on this Vegan Green Bean Casserole recipe for three years, testing it every November until I felt it was perfect enough to share. If it finds its way to your Thanksgiving table this year, I’d be honored! And I hope you and your family love it as much as we do. Print Vegan Green Bean Casserole The creamy baked classic with its iconic crispy french-fried onion topping – veganified (but not weird)! Everyone – vegans and non-vegans alike – will love this take on the traditional holiday side. Course Side Dish Cuisine American Prep Time 35 minutes Cook Time 25 minutes Calories 167kcal Author Kare for Kitchen Treaty Ingredients 1 and 1/2 pounds fresh green beans about 6 cups, trimmed and cut into 3-4 inch pieces 4 + 1 tablespoons vegan butter, divided I love Miyokos unsalted butter for this recipe 1/2 small yellow onion, diced small about 1/2 cup 1/2 pound crimini mushrooms, diced small about 2 cups / I go with a 1/2-inch dice or smaller 1/2 teaspoon dried thyme 1/2 teaspoon kosher salt + more to taste 1/4 teaspoon freshly ground black pepper + more to taste 2 tablespoons dry sherry 3 tablespoons all-purpose flour 1 cup low-sodium vegetable broth 1/2 cup unsweetened plain almond milk 2 teaspoons soy sauce 1 1/2 cups crispy fried onions* Instructions Preheat oven to 350 degrees Fahrenheit. Cook the green beans Set a large pot 1/2 full of water over high heat and bring to a boil. Add a couple of generous pinches of salt and then the trimmed and cut green beans. Return to a boil and cook until tender, 5 minutes for beans with a bit of a bite, 6 minutes for beans that are more cooked. If you're cooking the casserole right away, you can strain the beans into a colander and set aside. If the beans are going to be sitting for a while and/or you're prepping for a make-ahead situation, dunk the beans into an ice bath first to stop them from overcooking. Fill a large bowl full of cold water and add a handful of ice cubes. Transfer beans to the bowl and let sit for a minute or two until cold. Drain water. Make the sauce Set a large saute pan or a stock pot over medium-low heat. Add 4 tablespoons (1/4 cup) of the vegan butter. When melted, add the onion, mushrooms, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions and mushrooms are tender and much of the liquid from the mushrooms has cooked off, about 5 minutes. Add the sherry and cook, stirring constantly, until evaporated, about 1 minute. Add the flour and continue to cook, stirring constantly, for 3 minutes. If the flour begins to really stick to the bottom of the pan, add a splash of the vegetable broth to help loosen it and keep it from burning. Slowly pour in the vegetable broth and then the almond milk and soy sauce, stirring constantly, scraping up any bits from the bottom of the pan. Increase heat to medium-high and cook, stirring frequently, until the sauce is thickened and bubbling. Remove the sauce from the heat. Assemble the casserole Stir the green beans into the sauce, tossing until coated. Taste green bean mixture and add more salt and pepper, if desired. Pour the green bean and sauce mixture into a 2-quart casserole dish. Sprinkle crispy onions evenly over the top. Melt the remaining 1 tablespoon of vegan butter then drizzle over the top of the onions. Bake the casserole Cover with foil and bake until bubbling, 20-25 minutes. Remove the foil and continue baking until the crispy onions are toasty and golden, about 5 more minutes. Remove from oven and serve! Notes * I like plain ol’ French’s for the crispy onions. Be sure and check your label for non-vegan ingredients.  Nutrition Serving: 1cup | Calories: 167kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 244mg | Potassium: 355mg | Fiber: 3g | Sugar: 5g | Vitamin A: 32IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg 10 Leftover Chili Recipes For our family, chili is a Halloween must-have. And what’s one of the best things about chili (well, except everything?) It’s the leftovers! For one thing, all of those spices and ingredients just continue to intermingle and the chili flavor keeps intensifying the more it sits. And it’s so easy to just heat up a couple of bowls of leftover chili for an easy lunch or dinner. But. But! Sometimes you can get a smidge tired of yet another plain ol’ bowl of leftover chili. It’s true. So what’s a person-with-chili-leftovers to do? Try one of these ingenious leftover chili recipes, that’s what! Chili Cheese Stuffed Spaghetti Squash from Kitchen Treaty (moi!) – A main dish that screams fall – roasted spaghetti squash stuffed with chili and cheese. Easy and delicious! Baked Vegetarian Chili Cheese Dip from Cozy Peach Kitchen – This easy cheesy dip calls for a can of chili, but it’s super easy to swap in your leftover chili instead. Chili Cheese Fries from Sandra’s Easy Cooking – Super easy to customize to everyones’ liking – just add your leftover chili to crinkle-cut potatoes and top however you want! Chili Lasagna from Create Kid’s Club – This is such a brilliant way to use up leftover chili! Layers of pasta, chili, and cheese – yessss. When you start with leftover chili, start with step 3, and your lasagna will be bubbling in the oven in no time. Straw Hats by Kitchen Treaty (me again!) – Forgive the photo, it’s one of the very first of my blogging days, all the way back in ’09. I went against the grain by calling these “Straw Hats” – most people know this one as Frito Pie. But my Mom called ’em Straw Hats and so Straw Hats they are. So easy and so good, we’re just talking corn chips, chili, cheese, lettuce, and toppings. These are a camping staple for us. Sweet Potato Chili Fries by Organically Addision – Roasted sweet potato wedges smothered in chili? Yes please! I’m all for the optional BBQ sauce situation, too. Spicy Loaded Tater Tot Nachos by Ask Chef Dennis – Like chili cheese fries, but amped up – a LOT! Tater tots, chili, bacon (leave it off if you’re vegetarian), lots of pickled jalapeños, and a lime crema drizzled over the top. Yessss. Chili Cheese Dogs by Recipes From a Pantry – Are chili dogs the ultimate grubbin’ comfort food? Quite possibly! Hot dogs (sub in veggie dogs for the vegetarians), smothered in chili and cheese and baked or air-fried. Top with jalapeños and life is good! Vegan Chili Cheese Dip by Cadry’s Kitchen – Got just a bit of leftover chili? Perfect! This cheesy vegan situation calls for just a half cup. Perfect for a light dinner or game night! Chili Tacos by Laura Fuentes – Dinnertime couldn’t be easier than this! Flour tortillas or taco boats, filled with leftover chili and topped with cheddar, diced avocado, and sour cream. Swap in veggie chili and vegan sour cream and leave out the cheddar for a vegan version. Quick Chili-Topped Sweet Potatoes from The Vegan Atlas – Bake up some sweet potatoes, bust ’em open, and top with warm leftover chili and some vegan cheese for a seriously fast, easy, and hearty dinner. Print 10 Leftover Chili Recipes – Chili Cheese Stuffed Spaghetti Squash What's better than chili for dinner? Leftover chili for dinner! If you're ready to move beyond the bowl, these leftover chili recipes will get you started. From chili fries and chili dogs to chili-stuffed spaghetti squash and chili tacos, you're sure to find a new keeper here! Prep Time 20 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 30 minutes Author Kare for Kitchen Treaty Ingredients 2 small to medium spaghetti squash 2-3 pounds each 2 tablespoons olive oil divided 1 1/2 teaspoons kosher salt divided + more to taste 1/8 teaspoon freshly ground pepper + more to taste 1 cup diced onion about ½ medium onion 1 cup diced green pepper about 1 medium pepper 1/2 teaspoon dried oregano 2 teaspoons minced garlic about 2 small cloves 2 tablespoons chili powder 1 tablespoon cumin 1/4 teaspoon cayenne pepper more or less to taste 1 28-ounce can crushed tomatoes in tomato puree 1 14.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too) 1 15-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans) 1 15-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans) 2 cups shredded sharp cheddar cheese 8 ounces Optional toppings such as: sour cream Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions Instructions Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil. Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here’s how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways. While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it’s so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside. When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes. Serve with assorted toppings. Notes Because spaghetti squash can vary in size, I wrote this recipe so that there will probably be more chili than you can use. Refrigerate or freeze the leftovers for a quick lunch or to top nachos or baked potatoes some other time! Meat Option: Use a meaty chili (any chili will do!) Vegan Option: Leave off the cheese and other dairy products (or sub vegan products). Vegan Chipotle Butternut Squash & Black Bean Quesadillas I know, I know … vegan quesadillas are lacking what’s usually a pretty important quesadilla ingredient: CHEESE! And I fully admit that I have been a bit pouty about that now and then, as someone who needs to eat very little dairy but reallllly misses cheese. But after coming up with these Chipotle Butternut Squash & Black Bean Quesadillas, I’m not quesadilla-pouty anymore. Not even a little bit. These vegan quesadillas are so full of flavor! Butternut squash is tossed with minced chipotles and then roasted, for a smoky-spicy-golden one-two flavor punch. Seriously, it’s worth some additional time to roast your butternut squash. Roasting brings out the squash’s natural sugars, caramelizing them into a sweet and nutty situation. So good. Once that roasted butternut squash is smashed onto your tortilla, add a good amount of black beans. Protein and fiber, baby! I love to use these Supremely Delicious Black Beans from Scratch – my fave. And then – super important – give the whole thing a good squeeze of lime before adding the top tortilla. I have honestly never watched the Netflix show “Salt, Fat, Acid, Heat,” but I feel pretty good about that combo going on right here. So what is it about these vegan quesadillas that make me forget the cheese? That mashed roasted butternut squash! It really lends a creamy factor that makes me forget all about cheese. The cherry on top of the situation is this Avocado Crema Sauce. OMG – dip that quesadilla wedge into a big vat of sauce and mmmmmmm. (By the way, you can totally add vegan cheese – or cheese-cheese for the dairy-eaters! – to these if you absolutely want to. My fave that I tried when testing these quesadillas is the vegan pepper jack by Miyokos. But seriously – they really don’t need it!) Print Vegan Chipotle Butternut Squash & Black Bean Quesadillas So much flavor packed into these simple quesadillas! Creamy butternut squash roasted with chipotle peppers, black beans, a good hit of lime and fried up golden-crisp – so good. Don't forget the Avocado Crema sauce on the side! Course dinner Cuisine American, Mexican Keyword vegan quesadilla Prep Time 35 minutes Cook Time 30 minutes Servings 4 people Author Kare for Kitchen Treaty Ingredients Roasted Chipotle Butternut Squash 3 cups cubed butternut squash about 1/2 of a small butternut squash; roughly 3/4-inch cubes 2 tablespoons chipotle peppers in adobo sauce, minced from a 7-ounce can of chipotle peppers in adobo; save the rest for another use 1 tablespoon olive oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Quesadillas 8 flour tortillas 1 batch roasted chipotle butternut squash 1 1/2 cups black beans 1 each lime halved, for squeezing over the filling before cooking 4 tablespoons olive, vegetable, or canola oil avocado crema or your favorite salsa for serving Instructions Make the Roasted Chipotle Butternut Squash Preheat oven to 400 degrees Fahrenheit. Place cubed butternut squash in a medium bowl and add minced chipotles in adobo, olive oil, salt, and pepper. Toss until chipotle is well-distributed. Pour squash onto a large rimmed baking sheet and spread into a single layer. Place in oven. Bake, stirring once or twice, 25-30 minutes until fork-tender and golden in places. Pull from oven and set aside. Assemble and Cook the Quesadillas Place a large saute pan over medium heat to warm up while you assemble your first quesadilla. To assemble the quesadillas, lay out one flour tortilla. Add 1/4 of the squash. Using a fork, mash the squash. Add 1/4 of the beans. Squeeze some lime juice over the beans and squash and cover with the second tortilla, pressing down to help the quesadilla hold together. Repeat with remaining three quesadillas. Cook, one at a time. Add 1 tablespoon of oil to the hot pan. Use a spatula/turner to distribute the oil around the entire surface of the pan. When the oil is hot, carefully transfer the quesadilla to the pan and cook until the tortilla is puffed and golden, then flip, cooking the other side until puffed and golden. Use the spatula to transfer the quesadilla to a cutting board and, using a chef's knife, cut into wedges. Transfer to a plate and serve with avocado crema or salsa. Notes We love these quesadillas with Vegan Avocado Crema!  Vegan Avocado Crema Vegan avocado crema is a total dream-a. (Sorry, sorry. I couldn’t help myself). But seriously. This Avocado Crema is the most insanely delicious sauce. Creamy avocado, tangy lime, spicy jalapeño, garlic, cilantro, and a handful of cashews thrown in for even more creaminess – I mean, it’s called “crema” after all, so I couldn’t not. To make this versatile, full-of-flavor avocado sauce, simply whip all of the ingredients together in your blender or food processor, then adjust the water and salt to your preference. I use a high-powered blender (Vitamix for the win!) and it’s perfect. Vegan avocado crema seriously ups the ante of so many culinary situations. It adds an element of creamy that I find to be missing in a lot of vegan dishes. I serve this avocado crema with all kinds of Mexican-inspired and southwestern dishes – dip in your quesadilla (especially this chipotle butternut + black bean goodness), drizzle over tacos, add a generous dollop to your black beans and rice … so SO good. Print Vegan Avocado Crema Just a few simple ingredients come together to create this luxurious, full-of-flavor situation. Use it to dress up burrito bowls, tacos, and as the ultimate quesadilla dipping sauce. Course sauce Cuisine American, Mexican Keyword avocado, cashews, cilantro, garlic, jalapeno, lime Prep Time 5 minutes Servings 6 Author Kare for Kitchen Treaty Ingredients 2 large limes, zested and juiced you want about 1/4 cup of juice. Because lime juiciness can really vary, if you're not sure about how juicy your limes are, you may want to grab a couple extra just in case. 1 medium ripe avocado pitted and flesh scooped 1 jalapeno pepper, seeds removed for more heat, keep a few (or all!) of the seeds 1/4 cup fresh cilantro 1 medium clove garlic 1/4 cup raw cashews 1 tsp kosher salt plus more to taste 1 cup water + more until you reach your desired thickness Instructions Add all ingredients to a food processor or high-powered blender. Note for those using a lighter blender: I recommend soaking the cashews in boiling water for 20 minutes first and mincing the garlic before adding it. Blend until entirely pureed, about one minute. Add more water, a couple tablespoons at a time, until the sauce is as thin as you want. Some people like more of a sour cream consistency with their crema, I like mine a smidge thinner so that I can drizzle it easily. Taste and add more salt if desired. Nutrition Serving: 12servings Also recently on Kitchen Treaty ... Gluhwein (Hot Spiced Red Wine) – The Coziest Winter Cocktail Our Very Favorite Panzanella Salad Recipe Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini Our Very Favorite Homemade Peanut Sauce Recipe 5-Minute Vegan Alfredo Sauce for Gnocchi or Pasta Copyright © 2021 Kitchen Treaty, All rights reserved. You are receiving this email because you signed up to receive updates at kitchentreaty.com. Thank you for subscribing! Our mailing address is: Kitchen Treaty PO Box 12761 Mill Creek, WA 98012 Add us to your address book unsubscribe from this list    update subscription preferences