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

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.