One of my students shared this recipe with me. No offense Dr. Rhodes, but I am not big on Thanksgiving food. I have many stomach issues (hince why I am a vegetarian) and don't eat 3/4 of what is cooked during Thanksgiving. I am not much of a cook, but I actually made this for my doctoral program's Thanksgiving tailgate for the A&M v. UT game. For once I was actually able to eat and enjoy something during Thanksgiving besides rice. Didn't want to post the recipe unitil I knew it was good. Even my non-vegetarian classmates found it to be delicious!

Delicious Green Bean Casserole
That Just So Happens to Be Vegan

Beans
2 quarts water
1 tablespoon table salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Boil green beans for six minutes in water and salt. Drain, set aside.

Sauce

10 ounces button mushrooms
3 cloves garlic, minced
pinch of cayenne pepper (optional)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine's No-Chicken)
3/4 cup soy creamer (plain not vanilla)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a
non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne,
salt, and pepper. Cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to the mushrooms along with
the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and
simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in
the beans.

Topping:
1 large can French's fried onions

Assemble the casserole according to the directions on the French's Fried onions
can and bake.