Happy Vegan Thanksgiving

Green Bean Casserole

Cashew Bechamel:
2 c water
2 oz dry porcini mushrooms
1 bay leaf
few sprigs parsley & thyme
several black peppercorns
1 head roasted garlic
salt
2/3 c raw cashews
2T oil (olive)
2T flour (buckweat)

Cook everything in the water for an hour (with a lid or else it will reduce too much) besides the cashews, oil & flour. Strain the liquid from the solids and reserve the broth. Blend the broth with the cashews and set aside. Heat the oil in a pan and stir in the flour to make a roux. Stir the roux, for a couple minutes, until a dark paste forms then whisk in the broth. Continue to whisk until a thick sauce forms. Season to taste.

Casserole:
Greenbeans
Mushrooms
Butternut Squash
Cashew Bechamel

You want the bulk of the casserole to be greenbeans and mushrooms. I added the butternut for an seasonal twist on the classic, plus I wanted to have some extra to make a butternut gravy.

Roast the greenbeans and squash, lightly covered in oil with salt and pepper until soft. Toss with quartered mushrooms and bechamel and place in casserole dish and bake at 350 until mushrooms are soft. Top with homemade onion rings.

GLUTEN FREE STUFFING
onion
celery
mushrooms
tempeh
GF whole wheat bread
GF raisin pecan bread
veg broth
salt & pepper