Thanksgiving is that time of year when you stuff yourself silly with all the guilty pleasures. I am going to try to make healthier versions of all the naughty dishes. The first one that came to mind was the green bean casserole. Who doesn’t love it in all it’s decadent glory? The original version is loaded with fat, salt and calories. My version is much healthier
and just as delicious…
So you can save all the calories for dessert. 🙂
Healthy Vegan Green Bean Casserole!
2 cups green beans sliced
3 cups + 1/4 cup vegetable broth
3/4 cup + 3-4 sliced mushrooms
1/2 cup diced onion
1/3 package silken tofu
1/2 cup + 2T whole wheat panco bread crumbs
2 T olive oil
1 1/2 tsp garlic
salt and pepper to taste
Preheat oven to 350. In a large sauce pan, sautee 3/4 cup mushrooms, onions and olive oil. In another pot, boil the green beans in the 3 cups veggie broth for 10 minutes. In a food processor, combine the tofu, 1/4 cup vegetable broth and 3-4 sliced mushrooms until mixture is fully pureed. Once the beans are boiled, drain and add them to the mushroom/onion mixture. Add the pureed tofu to the mushroom mixture. Now add the seasoning and breadcrumbs. Stir well. Place in the oven and bake for 20 minutes. Pull it out and sprinkle last 2T breadcrumbs over the top and cook for another 5 minutes.