by Kelsey Paz November 03, 2015 1 Comment


vegan GB cass It is officially November! The closer it gets to Thanksgiving, the more I get overwhelmed with the urge to down an entire casserole of green beans. Which is precisely what happened last night, I confess. I had help, of course, but I'm pretty sure I dominated half of the green bean casserole my self. I knew I had a workout session in the a.m. so it seemed justifiable. None-the-less, I have to fit into a wedding dress in 353 days. I would be lying if I said that I regretted it though, or that I wouldn't do it again tonight. Because I'm seriously considering it. Who wants to join me so I don't feel so bad about it! Actually I don't feel too bad about it, not with this recipe. It's healthy, vegan, and incredibly delicious. Disclaimer: Yes, I said vegan. But don't knock it until you try it, I will be sharing some incredibly delicious vegan recipes with you that will absolutely surprise your taste buds and knock your skeptical socks off! Here's the recipe if you choose to dominate the casserole just as I have proudly done:  


  • 2 lbs of fresh green beans ( also do a can)
  • 1/2 medium onion, chopped
  • 3/4 cup chopped mushrooms
  • 1 tbsp vegetable oil
  • 1 tsp thyme
  • 1 tsp sage
  • salt & pepper to taste
  • 1 1/2 cups unsweetened almond milk
  • 1 cube (or 1 tsp) vegetarian bouillon
  • 2.5 tbsp cornstarch
  • 2 tbsp water
  • 1 6-oz can of french-fried onions
  • Daiya Cheddar Cheese (dairy-free) 
  1. Prepare your green beans. Snap the ends off, snap in half, add to boiling water for 4-5 minutes, then blanch in ice water.
    1. Always make sure to rinse your fresh green beens before cooking.
  2. Preheat oven to 350º
  3. Saute onion & mushrooms in the vegetable oil. Add the thyme, sage, salt & pepper.
  4. Heat milk & bouillon in medium to large sauce pan until bouillon is dissolved, do not boil.
    1. Mix the cornstarch & water together
    2. Add this to the milk & bouillon mixture.
  5. Quickly add the beans, sautéd veggies, & half of the french-fried onions to the sauce pan with the milk & bouillon. Stir together.
  6. Add this to a casserole dish. Top with the remaining french-fried onions and however much Daiya Cheddar cheese you wish!
  7. Bake at 350º for 15 minutes or until onions on top are golden brown.
green bean cass 2 I would love to hear what you think of this vegan recipe! This Candlelit Meal pairs well with our Spumpkin candle or our Three Musky Tiers Candle, or Eco Candle's Spiced Cranberry.

Kelsey Paz
Kelsey Paz


1 Response

Joshua Camden
Joshua Camden

November 19, 2015

Great Recipe

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