Finally! a vegan version of this traditional American Thanksgiving favorite.

Mushroom Soup

8 ounces mushrooms, minced
2 tablespoons df margarine
1 tsp onion powder
1 tsp salt
Pepper to taste
3 tablespoons (about 1.5oz or 42.5g) Better Batter flour
3/4 cup vegetable stock
3/4 cup soy creamer, heavy almond milk (plain), or water
Salt & pepper to taste
1 tsp tamari sauce

1/8 tsp pepper
2 cans green beans (what we always used)
1 20 oz bag frozen green beans
1 1/2 pound fresh green beans

1 recipe French Fried Onions

Make soup. Melt the margarine in a skillet and add the mushrooms, onion powder, salt and pepper. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute.

Add the vegetable stock, and bring to a simmer. Add the soy milk, almond milk, or water and simmer til sauce thickens, about 10 – 15 minutes.

Taste and adjust the seasonings.Mix soup, tamari sauce, pepper, green beans, and 2/3 cup french fried onions together and place in a casserole.
Bake at 350 degrees for 25 minutes. Stir.

Sprinkle with the rest of the onions and bake for 5 more minutes.