#veganholidaydish

[serrende]

Exquisite Savory Pecan Vegan Mushroom Wellington recipe, a perfect blend of flavors and textures.

Vegan Mushroom Wellington

[ithemighty]

A comforting vegan twist on the classic green bean casserole, featuring tender green beans smothered in a creamy mushroom sauce and topped with crispy fried onions.

Ingredients: 2 cups green beans, trimmed and halved. 1 cup sliced mushrooms. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. 1 cup vegetable broth. 1 cup unsweetened almond milk. 1 teaspoon soy sauce. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup crispy fried onions store-bought or homemade.

Instructions: Warm the oven up to 175F 350C. Just until soft, steam green beans for about 5 minutes. Put away. Warm up the olive oil in a big pan over medium-low heat. Put in garlic, onions, and mushrooms. Saut for about 5 to 7 minutes, or until the mushrooms give off their water and the onions become clear. Put some flour on top of the mushrooms and stir it all together. To get rid of the taste of raw flour, cook for one to two minutes. Slowly add the almond milk and vegetable broth, stirring all the time to keep lumps from forming. Turn the heat down to low and cook for about 5 minutes, until the sauce gets thicker. Add salt, pepper, onion powder, garlic powder, and soy sauce. Make the seasonings taste better. Put the steamed green beans in the pan and mix them with the sauce. Place the green bean mix in a casserole dish. Spread out the crispy fried onions on top. Put the dish in an oven that has already been heated up and bake it for 20 to 25 minutes, or until it is bubbling and the onions are golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

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