Ingredients

1-1/2 cups UNSWEETENED nondairy milk (unflavored soy milk works well; I also find original unsweetened Almond Breeze almond milk to be good for cooking)

1 cube veggie bouillon (if you don’t have one you like, try Rapunzel)

1 to 2 tablespoons vegetable oil

1/2 medium onion, diced

3/4 cup chopped mushrooms (button or baby bella work best)

1 carrot, diced

1/2 teaspoon basil

1/2 teaspoon garlic

1/2 teaspoon marjoram

1/2 teaspoon oregano

1/2 teaspoon pepper

1/2 teaspoon sage

1/2 teaspoon salt

1/2 teaspoon thyme

2 or 3 tablespoons cornstarch

2 or 3 tablespoons cold water

1 (14.5-ounce) can French cut green beans

1-1/2 (24-ounce) canisters vegan French fried onions (French’s is the classic - it’s got a surprisingly minimal ingredient list!)

Preparation

*Before you begin, preheat your oven to 350 Fahrenheit, chop all of your vegetables, and have your spices and other ingredients at the ready.

  1. In a saucepan, heat the nondairy milk and veggie bouillon; stir until the bouillon cube disintegrates. Just heat the milk; do not allow to come to a boil.

  2. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; saute until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy).

  3. Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well, because this will coagulate pretty quickly.

  4. Quickly add the can of green beans, the sautéed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions.

  5. Bake for 10 to 15 minutes, or until the French fried onions begin to brown. Remove. Eat. Enjoy.