GREEN BEAN CASSEROLE WITH CRISPY ONION TOPPING

SERVES 6 TO 8 PORTIONS

Olive oil spray

1lb (16oz). fresh green beans, trimmed

Cream of Mushroom Soup

1 tbsp. vegan butter (soy-free if necessary)

1 sweet onion, quartered and thinly sliced

3/4 cup vegan panko bread crumbs (gluten-free if necessary)

1/2 tsp. garlic powder

1/2 tsp. salt

3 tbsp. nutritional yeast, optional

NUTRITIONAL VALUES

Calories: 71kcal
Fat: 2.7g (0.6g S.Fat)
Carbs: 9.8g
Protein: 3.6g
Sugar: 2g
Sodium: 289mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly spray a 9 × 13-inch baking dish with olive oil.

Cover the green beans in a steamer basket set over a pot of boiling water. After 5 minutes, transfer to a large mixing bowl. Pour the soup into the bowl and mix well. Place aside.

While the green beans are steaming, in a large frying pan over medium heat, melt half of the butter. Cook, stirring occasionally, until the onion is soft and golden, 5 to 7 minutes. Place the onions in a medium mixing bowl. (Don't bother cleaning the pan.) In the frying pan, melt the remaining butter and add the bread crumbs. Cook until the crumbs are crispy, stirring frequently. Remove from the heat and stir in the garlic powder and salt. Combine the nutritional yeast with the onions (if using). To combine, stir everything together.

Fill the baking dish halfway with the green bean mixture. Cover the top with the onion mixture. Bake for 25 minutes, or until the topping has crisped and the casserole has risen. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

RECIPE NOTES

To make ahead of time, bake the casserole without the topping for 25 minutes. Place in the refrigerator until ready to serve. Prepare the onion topping, spread it on top, and bake the casserole for 15 to 20 minutes, or until heated through, at 400°F (200°C, or gas mark 6).

FRENCH ONION SOUP

SERVES 6 PORTIONS

4 tbsp. vegan butter (soy-free if necessary)

6 medium yellow onions, halved and very thinly sliced

2 garlic cloves, minced

1 tbsp. fresh thyme leaves

2 bay leaves

1 cup vegan dry white wine

2 tbsp. oat flour (certified gluten- free if necessary)

2 quarts low-sodium vegetable broth

1 tbsp. nutritional yeast, optional

Salt and black pepper to taste

1 vegan baguette, sliced (gluten- free if necessary)

Smoked Gouda Cheese Sauce, “Melty” Variation

Chopped fresh parsley, optional

NUTRITIONAL VALUES

Calories: 187kcal
Fat: 5.7g (2.4g S.Fat)
Carbs: 27.7g
Protein: 6.3g
Sugar: 6.7g
Sodium: 279mg

METHOD

In a large pot or Dutch oven, melt the butter over medium heat. Cook for 20 to 25 minutes, stirring occasionally, until the onions are browned and caramelized. Cook for 2 to 3 minutes more, or until the garlic is fragrant, before adding the garlic, thyme, and bay leaves. Cook, stirring occasionally, until the liquid has been absorbed by the wine. Cook, stirring constantly, until the oat flour is no longer visible, about 2 minutes.

Bring the broth to a boil, then remove from the heat. Reduce the heat to low and continue to cook for about 15 minutes, or until the sauce has thickened. Combine the nutritional yeast (if using), salt, and pepper in a mixing bowl. Take the pan off the heat and discard the bay leaves.

Preheat the oven broiler. On a baking sheet, arrange six small ovenproof bowls or ramekins. Pour the soup into the serving bowls. 1 or 2 baguette slices should be placed on top of the soup. Spread the cheese sauce on top of the bread. Preheat the broiler while the baking sheet with the bowls is in the oven. Broil the cheese for 3 to 4 minutes, or until it is browned and bubbly. Take the pan off the heat and sprinkle with parsley (if using). Serve right away. Leftover soup can be stored in an airtight container in the refrigerator for 2 to 3 days.

RECIPE NOTES

Because the cheese sauce will take 5 to 7 minutes to heat, I recommend making it while the soup is simmering.

PICKLED RED CABBAGE & ONION RELISH

SERVES 5 CUPS

2 cups apple cider vinegar, plus more if needed

2/3 cup brown sugar (or coconut sugar)

1 tsp. salt

3 allspice berries

3 cloves

1 medium red onion, halved and very thinly sliced

3 cups shredded or very thinly sliced red cabbage

NUTRITIONAL VALUES

Calories: 122kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 26.9g
Protein: 1g
Sugar: 21.4g
Sodium: 487mg

METHOD

In a small pot, bring the vinegar, sugar, salt, allspice, and cloves to a boil. After about 1 minute, remove from the heat and set aside once the sugar has completely dissolved.

Fill a large pickling jar or an airtight container halfway with the onion and cabbage. Pour the vinegar mixture over the vegetables and toss to coat. If the vegetables aren't completely submerged, add more vinegar to cover them. Seal the container and shake vigorously to thoroughly combine. Refrigerate for 3 to 4 hours prior to use. Leftovers can be stored in the refrigerator for 7 to 10 days.