Vegan Green Bean Casserole
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
fresh green beans
2 c
vegan mushroom soup
2 tbsp
vegan worcestershire sauce
1 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Salt
0.5 tsp
Black pepper
1 c
crispy fried onions
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Trim the ends of the green beans and blanch them in boiling water for 5 minutes. Drain and set aside.
Step 3
In a large mixing bowl, combine the vegan mushroom soup, vegan Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 4
Add the blanched green beans to the mushroom sauce mixture and stir until well coated.
Step 5
Transfer the green bean mixture to a casserole dish and spread it evenly. Top with crispy fried onions.
Step 6
Bake in the preheated oven for 25-30 minutes, or until the green beans are tender and the onions are golden brown.
Step 7
Remove from the oven and let it rest for a few minutes before serving.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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