How To Have A Very Vegan Thanksgiving
The cooks are in their kitchens preparing food for a tasty Thanksgiving meal with turkey and all the trimmings.
Recently, Waltner welcomed KMUW’s Carla Eckels into her kitchen, where she was gathering items to prepare a popular vegan side dish.
Green Bean & Shoepeg Corn Casserole
2 cans shoepeg (white) corn, drained
2 cans French-style green beans, drained
1 1/2 cups Imagine Creamy Broccoli soup
8 ounces Tofutti Better than Sour Cream
2 cups [8-ounce package] Daiya chedder-style shreds
1 box Back to Nature Classic Round vegan crackers
1 1/2 sticks Earth Balance nondairy margarine, plus additional for greasing the pan
1/2 cup slivered almonds
Preheat oven to 350° F. Grease bottom of 13 x 9 inch casserole dish with margarine.
Mix corn and green beans and spread evenly in dish. Mix broccoli soup, Better than Sour Cream, and Daiya shreds by hand until evenly mixed, then spread on top of corn and beans.
Melt margarine, and then crush the crackers into the melted Earth Balance and mix until saturated. Sprinkle crackers evenly over top of soup mixture. Sprinkle almonds over the crackers. Bake for 45 minutes, or until almonds look toasted.
Recipe credit: Rick Rogers
Interested in learning more? Join Dianne Waltner at her Eighth Annual Vegan Potluck on Dec. 10 at the Unity of Wichita church.
Carla Eckels is assistant news director and the host of Soulsations. Follow her on Twitter @Eckels.
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