Vegan Green Bean Casserole

It's obviously great for Thanksgiving, but can be whipped together any night of the week.

Ingredients for Beans:

2 qts. water
1 Tbsp. sea salt
1 1/2 lbs. fresh green beans, trimmed and cut into bite-size pieces
Directions for Beans:

Bring the water to boil in a large pot. While it's heating, cut up the beans.
Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Ingredients for Sauce:

10 oz. mushrooms
1 Tbsp. olive oil
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 Tbsp. flour
3/4 c. vegetable broth
1 Tbsp. dry sherry
3/4 c. almond milk with a tbsp of hummus mixed
Directions for Sauce:

Trim and discard the mushroom stems and chop the mushrooms into pieces.
Heat olive oil over medium heat and a add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry.
Simmer, stirring, until mixture thickens. Add the milk mixture and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans

Ingredients for Topping:

1 1/2 slices whole grain bread
1 Tbsp. Earth Balance margarine
1/8 tsp. salt
1/16 tsp. freshly ground black pepper
1 3 oz. can of French fried onions
Directions for Topping:

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
To Assemble:

Put the green beans into an oiled casserole dish and bake at 425°F for 10-15 minutes, and then apply the onion topping and bake for another 10-15 mintues.

If you are not serving this right away, cover both the topping and casserole in separate containers with plastic wrap. Before baking, bring the casserole to room temperature and then bake for 10-15 minutes. Add the topping and bake for another 10-15 minutes.

Serves 8.NUTRITION ESTIMATE Per Serving: 138 Cal (54% from Fat, 12% from Protein, 33% from Carb); 4 g Protein; 9 g Tot Fat; 5 g Sat Fat; 12 g Carb; 3 g Fiber; NetCarb8; 54 mg Calcium; 1 mg Iron; 218 mg Sodium; 16 mg Cholesterol; Weight Watchers 2 points