A Thanksgiving Favorite

Vegan Green Bean Casserole

Ingredients:

• 1 can French cut green beans
• 1 1/2 canisters vegan French fried onions
• 1 1/2 cups soymilk
• 1 cube veggie bouillon
• 2-3 Tbs corn starch mixed with 2-3 tablespoon cold water
• 1/2 medium onion, diced
• 1 carrot, diced
• 3/4 cup chopped mushrooms (button, crimini, or portabella)
• 1-2 Tbs vegetable oil
• 1/2 tsp each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme, and any other herbs to taste

Directions:

Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.

Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.

Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.

Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350° for 10-15 minutes, until the onions begin to brown. Remove from oven.

From: mercyforanimals.org

Vegan Pumpkin Risotto Recipe

INGREDIENTS:

• 1 onion. diced
• 1 tbsp olive oil
• 2 cups arborio (risotto) rice
• 1 cup white wine
• 4 cups vegetable broth
• 1 cup canned pumpkin
• 1 tsp fresh ginger, grated or minced
• 1 tsp nutmeg
• 1 tbsp chopped fresh basil
• 1 tbsp margarine
• salt and pepper to taste

PREPARATION:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.

Start to add the vegetable broth, 1/2 cup at a time.

Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.

Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

From vegetarian.about.com