Vegancheesybeansandgrains Recipes

VEGAN GREEN BEAN CASSEROLE

Vegan Green Bean Casserole image

Now everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one wiletast the difference! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
3 cups dairy-free sour cream
Browning sauce, optional
1 teaspoon salt
1/2 teaspoon ground black pepper
3 packages (12 ounces each ) frozen cut green beans, thawed
4 cups shredded dairy-free cheddar-flavored cheese
1/4 cup dairy-free buttery spread
1 cup crushed Ritz crackers
1 cup french-fried onions, coarsely chopped

Steps:

Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until casserole is bubbly and top is golden brown, 25-30 minutes.

Nutrition Facts : Calories 327 calories, Fat 23g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 944mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

VEGAN CHEESY BEANS AND GRAINS

Vegan Cheesy Beans and Grains image

The cheese sauce is from vegancoach.com. I added the beans and grains to it for a surprisingly good dinner. I'm not vegan, but this looked good--and it was. It's not just like regular cheese because it isn't regular cheese...but it's creamy, flavorful, delicious and sure has a lot of nutrition. If you're using canned beans, you can omit the salt in the sauce. Of course, you can swap out the grains for others (such as brown rice), or use all of one. Just keep the proportions the same. This can be a main dish or a side.

Provided by Jujubegirl

Categories Grains

Time 40m

Yield 2/3 cup, 7 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can cannellini beans (rinsed and well-drained, or cooked from dry beforehand)
1/2 cup pimiento (pieces, drained)
1/2 cup nutritional yeast
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon miso (I used mellow white)
1 teaspoon onion powder
1/2 teaspoon yellow mustard (such as French's)
1/2 teaspoon salt
1 (15 ounce) can black beans (rinsed and drained)
1/4 cup Bulgar wheat
1/4 cup barley
1/4 cup quinoa

Steps:

Rinse and toast your quinoa. Add 2 cups of water to the skillet where the quinoa is toasting, and add the barley and bulgar. Cover and simmer on low approximately 30 minutes, or until grains are done to desired texture (I like mine just a touch al dente for this recipe).
While grains are cooking, puree cheese ingredients until smooth.
Add cheese to skillet of grains, add beans, mix well. Serve!

Nutrition Facts : Calories 273.3, Fat 4.3, SaturatedFat 0.7, Sodium 305.3, Carbohydrate 44.5, Fiber 13.9, Sugar 1.2, Protein 18.5

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