Guest guest Posted November 19, 2003 Report Share Posted November 19, 2003 I use the Imagine brand Creamy Portobella Mushroom Soup in my green bean casserole, and it comes out awesome! You can find it at most health food stores, and even in a lot of supermarkets. I buy mine at Publix (a grocery chain). To read ingredients and nutrition facts, check out: http://www.imaginefoods.com/pages/products/soupbroth/soupnutri.html --st@cy In a message dated 11/19/2003 9:51:23 PM Eastern Standard Time, hutson90c writes: How would I make vegan cream of mushroom soup to use in my green bean casserole? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2003 Report Share Posted November 19, 2003 Thank you so much! Jaci, I am definitely going to try to make it. I used to make lots of things with cream of mushroom soup too. Carol in VA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2003 Report Share Posted November 20, 2003 One of the hardest things for me transitioning from vegetarian to vegan was not being able to use cream of mushroom soup in my casseroles. I LIVED on casseroles made from Cr of mushroom and lots of cheddar cheese and I had a very difficult time getting over my taste for that rich, creamy food. For a long time I did not have a good substitute. I am now a happy camper because.... ......I have discovered the secret! Use plain soymilk and the "broth" from canned mushrooms in place of the water for veggie bullion cubes, add as much Toffutti Sour Supreme and/or Tofutti cream cheese as you like (I usually use about 1/3 to 1/2 cup for 2 cups of broth) , then thicken with corn starch thickener. I usually saute some onions and garlic before adding the liquid, then chop and add the mushrooms from the can. Season to taste depending on your final product - I use thyme or Italian herbs and lots of black (or white) pepper. Yummm!!! Good enough to eat as is (can also be modified to make corn chowder, potato soup or "cream" of broccoli), or use in casseroles like green beans, or a veggie pie between two vegan pie crusts. Jaci in NC On Wed, 19 Nov 2003 18:01:34 EST hutson90c writes: I would like to have all kinds of recipes. Especially pies, cakes, and american main dishes if you have any. Thanks! Oh, I have tried to make cookies, but they seem to come out more like cake for some reason. Can anyone tell me what I could do to make them more crunchy. Also I want to try to make a pumpkin pie this month. I hope that goes well. How would I make vegan cream of mushroom soup to use in my green bean casserole? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2003 Report Share Posted November 20, 2003 Has any one found sour cream or cream cheese substitutes that don't use hydrogenated fats? -judy - Jacalyn D Ackerman Wednesday, November 19, 2003 5:49 PM Vegan Cream of Mushroom soup One of the hardest things for me transitioning from vegetarian to vegan was not being able to use cream of mushroom soup in my casseroles. I LIVED on casseroles made from Cr of mushroom and lots of cheddar cheese and I had a very difficult time getting over my taste for that rich, creamy food. For a long time I did not have a good substitute. I am now a happy camper because.... ......I have discovered the secret! Use plain soymilk and the "broth" from canned mushrooms in place of the water for veggie bullion cubes, add as much Toffutti Sour Supreme and/or Tofutti cream cheese as you like (I usually use about 1/3 to 1/2 cup for 2 cups of broth) , then thicken with corn starch thickener. I usually saute some onions and garlic before adding the liquid, then chop and add the mushrooms from the can. Season to taste depending on your final product - I use thyme or Italian herbs and lots of black (or white) pepper. Yummm!!! Good enough to eat as is (can also be modified to make corn chowder, potato soup or "cream" of broccoli), or use in casseroles like green beans, or a veggie pie between two vegan pie crusts. Jaci in NC On Wed, 19 Nov 2003 18:01:34 EST hutson90c writes: I would like to have all kinds of recipes. Especially pies, cakes, and american main dishes if you have any. Thanks! Oh, I have tried to make cookies, but they seem to come out more like cake for some reason. Can anyone tell me what I could do to make them more crunchy. Also I want to try to make a pumpkin pie this month. I hope that goes well. How would I make vegan cream of mushroom soup to use in my green bean casserole? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2003 Report Share Posted November 20, 2003 I sautee some onions & mushrooms, add some tamari soy sauce while sauteeing, then add coconut cream and season to taste. Thicken with a little kuzu root, arrow root or corn starch. Ed --- Judy Kaethler <judy wrote: > Has any one found sour cream or cream cheese > substitutes that don't use hydrogenated fats? > > -judy > > - > Jacalyn D Ackerman > > Wednesday, November 19, 2003 5:49 PM > Vegan Cream of Mushroom > soup > > > One of the hardest things for me transitioning from > vegetarian to vegan was not being able to use cream > of mushroom soup in my casseroles. I LIVED on > casseroles made from Cr of mushroom and lots of > cheddar cheese and I had a very difficult time > getting over my taste for that rich, creamy food. > For a long time I did not have a good substitute. I > am now a happy camper because.... > > .....I have discovered the secret! Use plain soymilk > and the " broth " from canned mushrooms in place of > the water for veggie bullion cubes, add as much > Toffutti Sour Supreme and/or Tofutti cream cheese as > you like (I usually use about 1/3 to 1/2 cup for 2 > cups of broth) , then thicken with corn starch > thickener. I usually saute some onions and garlic > before adding the liquid, then chop and add the > mushrooms from the can. Season to taste depending on > your final product - I use thyme or Italian herbs > and lots of black (or white) pepper. Yummm!!! Good > enough to eat as is (can also be modified to make > corn chowder, potato soup or " cream " of broccoli), > or use in casseroles like green beans, or a veggie > pie between two vegan pie crusts. > > Jaci in NC > > On Wed, 19 Nov 2003 18:01:34 EST hutson90c > writes: > I would like to have all kinds of recipes. > Especially pies, cakes, and american main dishes if > you have any. Thanks! > > Oh, I have tried to make cookies, but they seem to > come out more like cake for some reason. Can anyone > tell me what I could do to make them more crunchy. > Also I want to try to make a pumpkin pie this month. > I hope that goes well. > > How would I make vegan cream of mushroom soup to > use in my green bean casserole? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 --- Judy Kaethler <judy wrote: > Has any one found sour cream or cream cheese > substitutes that don't use hydrogenated fats? > > -judy > Make your own: Vegan Sour Cream 1 1/2 cups silken tofu, crumbled and firmly packed 2 T extra-virgin olive oil 2 t apple cider vinegar 1/2 t sugar 1/2 t salt Combine all ingredients in blender or food processor until creamy. Chill before serving ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://mail.messenger..co.uk Quote Link to comment Share on other sites More sharing options...
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