Vegan Green Bean Casserole

A vegan take on a family tradition.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Place mushrooms in a blender or food processor; pulse until pureed.

Step: 3

Blend vegetable broth, cashews, and cornstarch together in a blender until cream is smooth.

Step: 4

Stir white wine, mushrooms, onion, garlic, thyme, and salt together in a large pot over medium heat until mushrooms are softened, about 3 minutes.

Step: 5

Pour cream into soup; cook and stir until the soup thickens, about 7 minutes. Stir in tomato paste and lemon juice.

Step: 6

Transfer the soup to a casserole dish; mix green beans, 1 1/3 cup of the fried onions, soy sauce, and pepper into the soup until combined.

Step: 7

Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes. Remove from oven and top with remaining fried onions.

Per Serving: 633 calories; protein 5.3g; carbohydrates 51g; fat 43.9g; sodium 1121.4mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .