A healthier spin on a Thanksgiving classic. Homemade cream of mushroom soup and oven-baked crispy onions.
For the crispy onions
1 large onion, very thinly sliced
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup unsweetened plant milk
For the casserole
4 cups green beans, ends trimmed, cut in half
2 cups white or brown mushrooms, sliced
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons vegan butter
3 tablespoons all-purpose flour
1 cup vegetable broth
1/2 cup dry white wine (or sub extra broth)
1 cup unsweetened plant milk
1/2 teaspoon dried thyme
For the crispy onions: Preheat oven to 400°F. Combine flour, spices, salt and pepper in a wide, shallow dish. Toss onion slices in soy milk, shake off excess milk and toss in dry mixture to coat. Spread out thinly on a lined baking tray. Spray lightly with cooking oil and bake for 15 minutes. Remove, toss gently with tongs, and return to oven for 15 more minutes until golden brown and crispy. Set aside. Reduce oven temp to 350°F.
In the meantime, bring a medium pot of water to a boil. Add green beans and cook for 5-8 minutes. (I prefer to cook just 5 minutes to keep them somewhat crisp. Adjust cook time to your preference.) Drain green beans and submerge in an ice bath to stop them from cooking. Set aside.
In a heavy-bottomed skillet over medium heat, sauté onions, garlic and sliced mushrooms in vegan butter until mushrooms have shrunk and released their moisture. Sprinkle flour over mixture and cook for 1-2 minutes, stirring constantly. The flour mixture may stick to the bottom of your pan; this is okay.
Add white wine to deglaze; scrape and stir any browned bits from the bottom of the pan. Stir in broth and plant milk and bring to a boil. Reduce heat and simmer until thickened. Add nutmeg and thyme.
Stir in green beans and transfer to a medium casserole dish. Top with crispy onions and bake for 20-25 minutes.