made originally by www.Fatfreevegan.com
2 quarts water
|1 tablespoon table salt|
|1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces|
|10 ounces mushrooms (I used a combination of regular button mushrooms and Trumpet mushrooms)|
|5 cloves garlic, minced 1 tablespoon Nutritional Yeas|
|generous pinch cayenne pepper|
|Freshly ground pepper|
|2 tablespoons flour|
|3/4 cup vegetable broth (I used some of the brine from the cooked green beans)|
|1/2 tablespoon apple cider vinegar|
|3/4 cup soy creamer (or soy milk)|
|1 1/2 slices whole grain bread|
|1 tablespoon Earth Balance margarine|
|pinch of salt|
|pinch of freshly ground black pepper|
|1 3-ounce can of French fried onions|
Bring the water to boil in a large pot. While its heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
Put the green beans into an oiled casserole dish and top with mushroom sauce and the onion mixture on top of it all evenly. Bake at 375 F for about 25 minutes.
please check out my favorite recipe blog: Fat Free Vegan