A vegan take on a family tradition.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cashew Cream:
Soup:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place mushrooms in a blender or food processor; pulse until pureed.

  • Blend vegetable broth, cashews, and cornstarch together in a blender until cream is smooth.

  • Stir white wine, mushrooms, onion, garlic, thyme, and salt together in a large pot over medium heat until mushrooms are softened, about 3 minutes.

  • Pour cream into soup; cook and stir until the soup thickens, about 7 minutes. Stir in tomato paste and lemon juice.

  • Transfer the soup to a casserole dish; mix green beans, 1 1/3 cup of the fried onions, soy sauce, and pepper into the soup until combined.

  • Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes. Remove from oven and top with remaining fried onions.

Nutrition Facts

633 calories; protein 5.3g 11% DV; carbohydrates 51g 17% DV; fat 43.9g 68% DV; cholesterol 0mg; sodium 1121.4mg 45% DV. Full Nutrition
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