Makes: 5 cups; serves: 4 to 6
MUSHROOM SAUCE
3 tablespoons olive oil
¼ cup diced onions
3 cups sliced white mushrooms or Portobello mushrooms
2 tablespoons chickpea flour
1 1/2 cups vegetable broth
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Pinch dried thyme
1/3 cup vegan creamer (unsweetened)
In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic powder until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms; cook, stirring, until softened, about 3 minutes. Stir in remaining broth, pepper, and thyme. Cook, stirring constantly, until soup comes to a boil. Add the creamer and remove from heat, stirring until the cream is warmed.
GREEN BEAN CASSEROLE
16 oz Fresh or frozen green beans (French-cut)
4 – 5 cups Mushroom Sauce
1 small can (8 oz) Water chestnuts (chopped)
Fried onions (1/8 cup)
Black pepper
Preheat oven to 350°. Layer green beans, water chestnuts, sauce, onions and pepper; then repeat, saving some onions for later. Bake 40 minutes. Add remaining onions and bake for 5 minutes to brown.
