Don't Forget the Green Beans

Last year I posted the recipe for my grandmother's Baked Corn, and I felt really good about being able to bring something from my childhood to my vegan table.  That was such a cherished Thanksgiving memory that I have now passed on to my own kids.  Another Thanksgiving favorite for a LOT of people is the Green Bean Casserole.  If you have never had this, you have to.  It is delicious and gives green beans (which honestly do not need anything, but stay with me here) and interesting twist.  It's just comfort food at it's best for many folks out there, you know what I am talking about!  So I searched high and low for a great recipe that had been veganized.  I finally decided to go with a recipe from VegWeb.  I served this on Thanksgiving day, and my mom and dad joined us at our vegan table.  It was lovely.  My mom was actually the one who requested the casserole, and even though she is not vegan, she loved it.  Even more important is the fact that my kids ate it all!  Score!  Try this dish for your holiday potluck, and be sure to tell everyone where they can get the recipe!
You Need:
  1-1/2 cups nondairy milk (plain soy is best)
    1 (2.5-ounce) cube veggie bouillon (or teaspoon of better than bouillon)
    1 to 2 tablespoons vegetable oil
    1/2 medium onion, diced
    3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
    1 carrot, diced
    1/2 teaspoon basil
    1/2 teaspoon garlic
     1/2 teaspoon oregano
    1/2 teaspoon pepper
    1/2 teaspoon sage
    1/2 teaspoon salt
    1/2 teaspoon thyme
    2 or 3 tablespoons cornstarch or potato starch
    2 or 3 tablespoons cold water
    1 (14.5-ounce) can French cut green beans
    1-1/2 (24-ounce) canisters vegan French fried onions
Do this:
 1. In a saucepan, heat the nondairy milk and veggie bouillon; stir until bouillon cube disintegrates. Just heat the milk, do not boil or scald it.
2. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; saute until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy).
3. Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well and FAST, because this will coagulate pretty quickly (translation: LUMPY...and that's gross).
4. Quickly add the can of green beans, the sautéed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions.
5. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown.  Remove. Eat. Enjoy.
Makes: 4 to 6 servings, Preparation time: 10 minutes, Cooking time: 20 minutes