Non-Dairy Cream of Mushroom Soup and Green Bean Casserole Recipes

I wanted to try to make a non-dairy version of my favorite side dish that is very popular for Thanksgiving time. This tastes exactly like the canned kind (maybe a bit better) and the best part is there's all-natural ingredients to this dish. Yummy!

Non-Dairy Cream of Mushroom Soup Recipe:

• 1/2 pound fresh mushrooms, diced
• 1 medium white onion, diced
• 3-4 cloves of garlic, diced
• 2 Tbs. Earth Balance butter
• 3 cups vegetable broth
• 3/4 cup tofutti non-dairy sour cream
• 2-3 Tbs. wheat flour (sprinkle slowly in while stirring)
• 3/4 cup soy milk (unsweetened)
• salt and pepper to taste

1. In a large pot (be sure to have one that has a lid) saute the mushrooms, onion, and garlic in Earth Balance butter until onions are soft.
2. Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 min.
3. Add the flour, non-dairy sour cream, and soy milk, stirring well. Allow to simmer for another 30 min., or until soup has thickened. Season with salt and pepper to taste.

Green Bean Casserole Recipe:

• 2 cans french cut beans (don't use unsalted kind)
• 1 can french fried onions
• about 2 cups of the non-dairy cream of mushroom soup
• 1/2-1 white onion chopped
• salt and pepper to taste

1. Preheat the oven to 350 degrees.
2. Saute the chopped white onion with some Earth Balance Butter until soft.
3. In a large bowl mix 2 cans french cut green beans (drained before), the sauteed onion, and about half the can of fried onions (up to you how much fried onions).
4. Stir in about 2 cups of the non-dairy cream of mushroom soup to cover all the ingredients.
5. Place in a casserole dish and cook for about 15 min or when top is a bit golden.
6. Top with the rest of the french fried onions and place back in oven for another 5 min until golden brown on top.
7. Enjoy!