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  Vegan Green Bean Casserole



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4 cups fresh green beans, snip ends and either snap or leave whole, then steam lightly
1 pound fresh mushrooms, button, portobello, shitake, or a combination, chopped
4 tablespoons flour
3 tablespoons olive oil, divided
1 1/2 cups plain soymilk
1 teaspoon tamari
1/2 teaspoon freshly ground black pepper
1/2 cup pecans, chopped and toasted

Preheat oven to 350 degrees. Place steamed beans in prepared casserole. Sauté mushrooms
in 2 tablespoons oil. When mushrooms are cooked, add remaining oil and flour. Stir to
combine, add tamari and soymilk, bring to a slow boil, stirring constantly until thickened.
Pour mushrooms sauce over beans, top with nuts and bake about 30 minutes until bubbly.

Copyright © 2008 Stefanie Samara Hamblen