We love this vegan version of the old holiday classic. The recipe is from Ann Swissdorf, volunteer & board member of Veg Fest Colorado. It was featured at Vegan Life Colorado’s annual Thanksgiving meal in 2013 (made by Kimoto) and we could  not get enough of it.  Thanks Ann for sharing this wonderful recipe!

 

• 1½ cups hot water

• 6 T unsalted cashew pieces

• 1½ T cornstarch

• 1½ T Bragg Liquid Aminos or soy sauce

• 1 tsp. onion powder

• ½ tsp. garlic powder

• 1/8 tsp. black pepper

• 3 cans (each can 14 or 15 ounces) cut green beans, well drained

• 4 oz. can chopped mushrooms, drained or 4 oz. fresh mushrooms chopped and cooked

• 1 to 1 ½ cups breadcrumbs or fried onions

 

Put all ingredients together except the green beans, mushrooms and bread crumbs (or fried onions) in a blender and blend for several minutes until smooth. Pour the mixture into a saucepan, and cook, over medium high heat, whisking constantly, until the mixture is bubbly and thickened. Add the mushrooms and stir until coated.Spread the drained green beans evenly into an 8 X 8 or 9 x 9 inch baking pan, or a round ovenproof casserole dish. Pour the sauce mixture over the green beans and evenly distribute the mushrooms. Top with the breadcrumbs or fried onions and bake in a preheated 350 degree oven 30 to 40 minutes or until the bread crumbs are browned and the sauce is bubbling.