Recipes
A digital recipe book of all our family favorites!
Sides
Green Bean Casserole
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups vegetable broth
- 1/2 tsp. garlic powder
- 2 Tbsp. vegetable oil
- 1/4 cup nutritional yeast
- 1/4-1/3 cup milk
- 24 oz. frozen green beans
- 16 oz. no salt added sliced canned mushrooms
- 3 oz. fried onion topping
Directions
- Preheat the oven to 350°F
- In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously until it forms a roux.
- Add the veggie broth and garlic powder, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly.
- Add the vegetable oil and nutritional yeast. Whip again until smooth.
- Add milk substitute. Cook down one last time.
- Put frozen green beans and drained mushrooms in a 13x9 pyrex. Pour sauce over and stir to coat
- Bake for 10 minutes, then top with the French fried onions and bake for 10 more minutes, until browned and bubbly.
Stuffing
Ingredients
- 1 pound bread, in 1" cubes
- 3/4 cup butter
- 1/2 onion, chopped
- 6 stalks celery, chopped
- 2 teaspoons poultry seasoning
- Salt and pepper, to taste
- 1 cup vegetable broth
Directions
- Preheat oven to 350 degrees F
- In a large pot, melt butter over medium heat
- Add onion and celery, cooking until soft.
- Add poultry seasoning, salt and pepper.
- Remove from heat
- Stir in bread chunks until evenly coated.
- Moisten with vegetable broth and gentle turn until evenly moistened
- Bake in a greased 13x9 pyrex for 30-40 minutes until the top is browned and crisp