Name: Vegan Green Bean and Mashed Potato Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Russet potatoes, peeled and cubed - 8 medium; Olive oil - 1 splash; Vegan butter (such as Earth Balance®) - ½ cup; Ground black pepper - ¼ teaspoon; Salt to taste - ¼ teaspoon; Whole kernel corn, drained - 1 (15.25 ounce) can; Green beans, drained - 1 (14.5 ounce) can; Onion, minced - ½ medium; Garlic, minced - 2 cloves; Vegan butter (such as Earth Balance®) - 1 tablespoon; Water - 4 cups; Vegetable bouillon - 2 packets; Vegetable base - ½ tablespoon; Cornstarch - 2 tablespoons; All-purpose flour - 1 tablespoon; French-fried onions - 2 ¼ cups

Vegan Green Bean and Mashed Potato Casserole

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Green Bean and Mashed Potato Casserole

1. Russet potatoes, peeled and cubed - 8 medium

2. Olive oil - 1 splash

3. Vegan butter (such as Earth Balance®) - ½ cup

4. Ground black pepper - ¼ teaspoon

5. Salt to taste - ¼ teaspoon

6. Whole kernel corn, drained - 1 (15.25 ounce) can

7. Green beans, drained - 1 (14.5 ounce) can

8. Onion, minced - ½ medium

9. Garlic, minced - 2 cloves

10. Vegan butter (such as Earth Balance®) - 1 tablespoon

11. Water - 4 cups

12. Vegetable bouillon - 2 packets

13. Vegetable base - ½ tablespoon

14. Cornstarch - 2 tablespoons

15. All-purpose flour - 1 tablespoon

16. French-fried onions - 2 ¼ cups

How to cook deliciously - Vegan Green Bean and Mashed Potato Casserole

1. Stage

Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.

2. Stage

Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.

3. Stage

Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.

4. Stage

Preheat the oven to 375 degrees F (190 degrees C).

5. Stage

Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.

6. Stage

Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.

7. Stage

Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.