It’s all the goodness of Thanksgiving without the guilt! Nick Wilber of Basic Kitchen is sharing his secret to creating the perfect vegan green bean casserole!
Sauté the Mushrooms till golden brown and finish with the garlic & thyme. Remove half of the mix and deglaze with sherry wine & reduce. Add water and rice, let simmer for 10 minutes til the rice really blossoms and is over cooked. Blend altogether until smooth. Add in reserved sautéed mushrooms.
In a casserole dish, layer the green beans & mushroom mix. Bake for 15 minutes at 350 degrees.
Top with french onions and serve.