Vegan Thanksgiving - Part 2: Vegan Sautéed Shallot, Crimini and Fennel Green Bean Casserole

I'm a whore for side dishes. At Thanksgiving, it was never the turkey that motivated me to drag my behind over to Meemaw and Papa's to endure 5 long hours of cheek pinching, wine-induced sing-a-longs and bad old people breath. It was the side dishes. 

Mac & Cheese and Sweet Potatoes put up a great fight, but Green Bean Casserole will always have my heart. My mom makes the most ultimate food-coma inducing, comfort-filled version. It didn't just stick to your ribs, it stuck to your heart [shed a small tear drop here following this sickeningly tender moment . Ok. Stop sniveling. Just go buy some green beans.]

 

Vegan Sautéed Shallot, Crimini and Fennel Green Bean Casserole

Ingredients:

• 1 1/2 lbs prepped Haricot Vert or Fresh Green Beans (recipe follows, or sub frozen* Haricot Vert or uncut Green Beans)
• 1 cup Vegan French Friend Onions
• 6 TBSP Vegan Butter
• 6 TBSP Flour
• 1/2 tsp Salt
• Fresh Cracked Pepper, to taste
• 1 1/4 cup Imagine Foods Creamy Portobello Soup
• 1/4 cup Vegan Heavy Cream or Plant Based Creamer
• 1/2 TBSP White Miso Paste
• 2 1/2 TBSP Corn Starch mixed with 3 TBSP Cold Water
• 1/4 cup Shallot, diced
• 1/2 bulb Fresh Fennel, diced
• 1 cup Crimini Mushrooms, chopped
• 2 TBSP Vegetable or Canola Oil
• 2 tsp Fresh Garlic, minced
• 1/2 tsp each of Dried Sage, Marjoram and Thyme

To Prepare The Green Beans: 

*Chef's Note: Skip to The Casserole step if using frozen beans, but make sure they're fully thawed and pat dry with clean cloths.

First, make sure your beans are trimmed and ready to go. 

Place 3 quarts of water in a large sauce pot, and bring to a boil. Get a large bowl with ice water ready. Keep it in the freezer so it stays chilled. 

Add 1 1/2 TBSP Kosher salt and the green beans to the boiling water. Cover and cook for about 3-4 minutes or until crisp-tender and still bright green. 

Keep an eye on the beans just in case you're using thinner ones. 

Quickly drain the green beans in a colander as soon as they're blanched, then plunge into the ice water. Drain well, then place on a double layer of towels in to dry, patting the top of the beans with another towel to help them dry faster.  

The Casserole 

Heat vegetable oil in a large skillet over medium high heat. Sauté garlic and shallots for 30 seconds, then add fennel, mushrooms, herbs and spices. Sauté until slightly softened. 

Remove the pan from heat, and set aside. Using a whisk, in a very large sauce pan, melt the Vegan Butter over medium-high heat. And flour, 1/2 tsp of salt and pepper, and whisk together. Let the mixture cook for 3-6 minutes, stirring constantly, until the roux starts to puff up a little.

Add the miso paste and blend in well. Pour Creamy Mushroom Soup and Vegan Heavy Cream in gradually while whisking constantly. Continue whisking until the mixture begins to boil and thickens, then remove from heat and set aside for a moment.

Preheat your oven to 350 F.

In a large mixing bow, add the green beans to the rest of the sautéed vegetables and about half of your French fried onions. Pour the contents of the sauce pan into the bowl, and mix well. 

Pour that mixture into a greased casserole dish or pan, then top with remaining French fried onions. 

Cover the casserole with foil, and bake in the over for 20-25 minutes. Remove the foil, and cook 10-20 minutes more until the onions begin to brown and the center is bubbling.

Remove. Eat. Let it cool if you're more patient than I am. Enjoy.