A delightful vegan twist on the classic green bean casserole, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a saucepan over medium heat, combine 2 cups of the soymilk, mushrooms, garlic powder, and black pepper. Bring to a gentle simmer.
Stir occasionally to prevent sticking.
Mix the cornstarch with the remaining 0.5 cup of soymilk until smooth. Gradually add this mixture to the saucepan, stirring constantly until the sauce thickens.
Adding the cornstarch slurry slowly prevents lumps.
Place the green beans in a casserole dish. Pour the sauce over the beans and mix gently to coat evenly.
Ensure all beans are well coated for even flavor.
Top the casserole with the crispy fried onions and bake in the preheated oven for 35 minutes.
Cover with foil if the onions brown too quickly.
Let the casserole rest for 10 minutes before serving to allow the flavors to meld.
Resting helps the casserole set for easier serving.
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