Green Bean Casserole

Recipe by Ellie Aslimouska, presented at the Club on 3 June 1998. You could serve this casserole with Basmati rice.

• French beans
• onion
• oil
• vegetable stock cube
• chopped tomatoes
• tomato puree
• sugar
• dried mixed herbs

1. Remove the tops and tails of the French beans, and wash them.
2. Fry the finely-chopped onion in the hot oil until soft and a bit brown. Add the French beans and fry 5-10 minutes until soft.
3. Add the vegetable stock cube, dissolved in boiling water, then cook 10 minutes more.
4. Add the chopped tomatoes and a spoonful of tomato puree. If too acid at this point, add ½ tsp sugar as well. Cook until soft, then add the herbs.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.