Hands up whose favourite part about Christmas is the delicious food?
The dinner table filled with warming dishes and sweet treats that you look forward to indulging in every year, and your favourite tipple flowing makes for the ideal Christmas.
Vegans are winning the food game at the moment, with tasty alternatives to every dish you can think of, and Christmas is no exception. Thanks to the likes of Waitrose, Jamie Oliver and other food connoisseurs, vegans can enjoy Christmas pudding, mince pies, roast potatoes and bubble and squeak.
Tsouni Cooper of Yes It’s All Vegan has celebrated Thanksgiving many times in America and returned to the UK with her favourite dish for the festive season – green bean casserole.
Traditionally created by the Campbell Soup Company in 1955, Tsouni has veganised this recipe for it to take pride of place on her Christmas table.
Check out Yes It’s All Vegan’s guide on how to make green bean casserole.
- 2 tbsp of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 400g of mushrooms, roughly chopped
- 2 tbsp of plain flour
- 500ml of vegetable stock
- 250ml of vegan cream (you can make your own with this tasty cashew cream recipe)
- 900g of French beans, topped and tailed
- 200g of crispy onions (these can be bought ready-made in the supermarket or you can crisp the onions yourself. Alternatively, you can use breadcrumbs to finish off the casserole).
- Salt and pepper, to taste
- Preheat the oven to 175°C. In a large saucepan, heat the olive oil on a medium heat, add the onion and garlic and cook until softened
- Add the mushrooms and fry until they soften before adding freshly ground black pepper
- Sprinkle flour over the mushroom mix while stirring – you don’t want any lumps! Now, add the stock and the cream, and stir regularly
- Turn up the heat and bring to the boil. Simmer gently for five to seven minutes to let the sauce thicken up
- While your mushroom sauce is simmering, bring your beans to the boil in a pan of salted water for approximately four minutes and then drain
- Add your green beans into the mushroom sauce along with 100g of the crispy onions and stir to combine. Check for seasoning and add to taste
- Spoon your casserole into an over-proof dish and top with the remaining 100g crispy onions. Place the dish in the middle of the oven and bake for 15 minutes, or until sauce is bubbling and the onions are browning
- Serve and enjoy!
So, what other easy vegan Christmas dishes can you add to your dinner table with the green bean casserole?