Vegan Green Bean Casserole by Susan Voisin – Richmond InStep for Life

Ingredients

• 2 water
• 1 tbsp table salt
• 1.50 lbs fresh green beans, trimmed and cut into bite-size pieces
• 10 mushrooms (I used a combination of regular button mushrooms and shiitake)
• 3 cloves garlic, minced
• generous pinch cayenne pepper (had to add it for the New Orleanians)
• Salt to taste
• Fresh pepper to taste
• 2 tbsp flour
• 0.75 cup vegetable broth (I used Imagine's No-Chicken)
• 1 tbsp dry sherry (Alanna's brilliant addition)
• 0.75 cup soy creamer (or try unsweetened soymilk)
• 1 1/2 slices whole grain bread
• 1 tbsp vegan margarine (optional, but topping holds together better with it)
• 1 tsp salt
• 0.06 tsp freshly ground black pepper