Submitted By: Rhonda Malkmus
- 1½ cups vegetable soup stock
- 1 vegetable bouillon cube
- ¼ cup nutritional yeast (optional but adds a cheesy flavor)
- 1 Tbsp coconut oil
- ½ medium onion (diced)
- ¾ cup mushrooms (diced and optional)
- 1 small garlic clove (peeled and minced)
- ½ tsp dried basil
- ½ tsp dried marjoram
- ½ tsp dried oregano
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ tsp unrefined salt (Celtic or Himalayan)
- Pinch of cayenne
- 2 Tbsp arrowroot powder or aluminum-free cornstarch
- 2 to 3 Tbsp cold water
- 1 package of frozen French Cut green beans (thawed)
- 1 canister of vegan French Fried Onions (French’s brand has a minimal ingredient list)
- Preheat oven to 350 degrees Fahrenheit.
- Prepare all vegetables and have spices and other ingredients ready.
- In a Vitamix or other high powered blender, place soup stock, bouillon cube, and nutritional yeast. Blend until the bouillon cube disintegrates. Pour into saucepan and heat but do not boil.
- Place the onions and mushrooms in a skillet, with the coconut oil and sauté until the onions are translucent. Add the herbs and spices and mix well.
- Make a thickener by combining arrowroot or aluminum free cornstarch and cold water; mix well.
- Pour into the bouillon mixture while stirring with a whisk as it will immediately begin to gel.
- Quickly add the green beans, the sautéed veggies, and about half of the French fried onions; stir well.
- Pour that mixture into a casserole and top with remaining French fried onions.
- Bake for 10 to 15 minutes, or until the French fried onions begin to brown.
- Remove from oven and serve while still hot from the oven.