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Food Monster - Recipes

Green Bean Casserole Pizza [Vegan]

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I brought this dish to my mom’s very first vegetarian Thanksgiving and received the ultimate compliment from my little brother: “I didn’t like green beans until I had this pizza.” You can prepare the topping and crust ahead of time - but wait to assemble them until guests arrive, or until you’re at your final cooking destination.

Green Bean Casserole Pizza [Vegan]

Serves

8 - 10

Cook Time

35

Ingredients

  • 1 pre-made pizza crust
  • 2 tablespoons, plus 1 teaspoon salt, divided
  • 1/2 pound fresh green beans, trimmed and halved
  • 2 tablespoons vegan butter
  • 1/2 pound White Button mushrooms, sliced
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1  cup vegetable stock
  • 1  cup plain, unsweetened soy yogurt (see note)
  • 3/4 cups fried onion pieces, plus more for topping

Preparation

  1. Pre-cook crust in a 450°F oven for 5 minutes and set aside.
  2. Bring a gallon of water and 2 tablespoons of salt to boil. Add the beans and cook for 5 minutes, then drain and plunge into a large bowl of ice water to stop the cooking. Drain and set aside.
  3. Melt the margarine in a large skillet over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook until the mushrooms start to give up some liquid, about 5 minutes.
  4. Add the garlic and nutmeg and cook 1-2 more minutes. Add flour and stir. Cook for 1 minute, then add the vegetable stock and cook until bubbling.
  5. Decrease the heat to medium-low and add the soy yogurt. Cook until the mixture thickens, stirring occasionally, about 6-8 minutes.
  6. Remove from heat and stir in 3/4 cup of fried onions and the green beans. Spread over prepared pizza crust and bake 10-15 minutes until crust is golden and toppings are hot and bubbly.
  7. Sprinkle with more fried onions to taste.

Notes

If you can’t find plain, unsweetened soy yogurt in your area, pulse 1 cup (8 ounces) of silken tofu together with 1 1/2 tablespoons of fresh lemon juice in a food processor.

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AUTHOR & RECIPE DETAILS


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Natalie Slater is the creator and writer of popular food blog Bake and Destroy. As a recurring Threadcakes celebrity judge, guest judge on Food Network's Cupcake Wars, and creator of SugarSlam (an online, pro-wrestling-themed bake-off), Natalie puts her cooking expertise and sassy opinions to work in finding underground culinary talent. Natalie lives in Chicago, IL with her husband Tony, and their son Teno.


 

 

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79 comments on “Green Bean Casserole Pizza [Vegan]”

Click to add comment
Ann Tanaka
3 Years Ago

Rose, here's another one for you. :)


Reply
Sahara Luz Lira
3 Years Ago

Sergio Duran just saying ahah


Reply
Colleen Lewis
3 Years Ago

I dared to dream it and it came true!!!!!!!!!


Reply
Melissa Sanchez
3 Years Ago

Looks yummy


Reply
ivabk
05 Dec 2016

it does

Tash Keville
3 Years Ago

Zuzana Stokes let's make one one day please x


Reply
Honey Sumon
3 Years Ago

Hannah


Reply
Hannah Lehker
06 Dec 2014

I do love green bean casserole!

Luisa Ghedina
3 Years Ago

margarine?????!!! vegan should be also about health, or not??


Reply
Holiday E Adair
21 Oct 2017

depending on why one is vegan - of it is for animal rights, then there is flexibility in he health level of vegan ingredients.

Rosemarie Bindon
3 Years Ago

Can't understand all the boiling water and salt for the few beans?


Reply
Sofia Marbach
3 Years Ago

Bayli Tucker sweet dreams...


Reply
Caissa Holyon
3 Years Ago

Michelle Kammeyer


Reply


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