Vegan Green Bean Casserole With Creamy Onion Gravy - cooking recipe

Ingredients

1 lb frozen French-cut green beans, thawed
1 cup soymilk
28 ounces French-fried onions, divided
1/2 teaspoon salt
1/4 teaspoon pepper
Gravy (use 1 1/2 cups)
2 cups onions, finely diced
2 teaspoons canola oil
2 tablespoons garlic, minced
8 cups vegetable stock
2/3 cup tamari
2 teaspoons rubbed sage
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups flour, browned (see note)
1/4 cup chopped fresh parsley

Preparation

Grease casserole then combine half of the french fried onions with all of the ingredients and stir well.
Bake at 350F for 15-20 minutes or until bubbly.
Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown.
Creamy Onion Gravy:
Saute onions in canola oil until lightly browned, about 5 minutes.
Add garlic and saute an additional 2 minutes.
Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender.
In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour.
Remove saucepan with simmering broth from the heat.
Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once].
Return to heat, whisking constantly, and cook until thickened.
Whisk in parsley. Taste and add more salt and pepper if needed.
Yield: 6 1/2 cups.
brown flour: put flour in pan over low heat and stir until it becomes a golden brown.
Set aside to cool.
Make ahead and store for months.
Use the left over gravy for something like the herb roast or Ricker's Tofu roast.