Happy No Turkey Day! Jess, here, from Caviar Taste on a Vegetarian Diet. One of my favorite parts of No Turkey Day (AKA, Thanksgiving) is strategizing how to cook for the day. I know, sounds lame to some, but I love making the whole day as simple and stress-free as possible. As such, I lug out my trusty slow cookers, and cook as many dishes as possible in them, to keep burners and the oven free.
My husband is a huge fan of green bean casserole, but I’m not a fan of the nasty stuff in the commercial canned condensed soup so commonly used to make it. Not to mention, those soups are definitely not vegan or gluten-free. Luckily, this recipe fulfills my desires to cook Thanksgiving Day dishes in the slow cooker, and not have nasty canned soup in my green bean casserole.
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Vegan and Gluten-Free Slow Cooker Green Bean Casserole
2 lbs fresh green beans, trimmed and cut into 1-inch length
2 tbs olive oil
12 oz fresh white mushrooms, trimmed and sliced
4 garlic cloves, minced
4 tablespoons gluten free flour
1 carton creamy potato soup, we like Imagine with added garlic or leek flavor
1 cup gluten free bread crumbs
Salt and pepper to taste
1/4 cup dry white wine (optional)
Clean and trim green beans, then cut in half. Blanch them by putting them into boiling, slightly salted water. Cook for approximately 3 to 4 minutes. Spoon them out of the boiling water with a slotted spoon, and immediately drop them into a bowl filled with cold water and ice. Blanching stops the green beans from cooking further. Drain the beans and set them aside.
In a medium skillet, heat 2 tablespoons of olive oil. Add mushrooms, salt and pepper to taste, and white wine (if using) and cook approximately 5 minutes. Add onions and garlic, and saute until translucent, about another 4 minutes. Remove from heat and set aside.
In a separate skillet or saucepan, heat 1/2 cup of the potato soup over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the soup. Cook for about a minute, then pour in rest of potato soup. Continue cooking, constantly whisking, while soup thickens, about another 2-3 minutes.
In slow cooker, combine green beans, mushroom mixture, and potato soup, mixing thoroughly. Set slow cooker to cook for 4-6 hours, depending on how much time you need.
When ready to serve, transfer to serving dish and sprinkle with gluten free crumbs. Enjoy!
And a few extra tips to make your day a bit easier:
- Chop all of the vegetables you’ll be using a day or two ahead of time, and put them into different resealable plastic bags, labeled with the dish for which they’re intended.
- If you’re making a big batch of mashed potatoes, wash them all at once in your dishwasher (hold the soap!).
- Use a mellon baller to scoop out the tops of apples, then stick tea lights into the indentations for pretty and simple table decor.
- Being meat-free means that it’s easy to end up with a starch-heavy table. Replace that rice with cauliflower rice: grate a head of cauliflower with a cheese grater, zap in the microwave for a minute or two, and toss with vegan butter, or whatever mix-ins you like with your rice.
- To punch up your gravy, add a few splashes of gluten-free soy sauce
And don’t forget to ask your guests for help if you need it – people are happy to pitch in!
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