Green bean casserole may be a holiday staple, but I would rarly serve a canned vegetable. Combined with the fact that there are really not many vegan condensed soups on the market means that the traditional green bean and cream of mushroom soup casserole is pretty much out. I do like the combination of mushrooms and green beans, and there is certainly nothing wrong with some fried onions (especially since organic ones are getting pretty easy to find), so I came up with this easy little side to add to your table. If you cant find vegan bacon bits (I use these) you can chop some cooked veggie bacon, or just use a little smoked salt. You can adjust the amount of red chili to fit your preferred spice level, but I wouldn’t go to crazy as this isn’t meant to be outrageously spicy.

Spicy Green Beans with Mushrooms

1 lb green beans, washed, trimmed and cut into desired lengths
4 oz crimini mushrooms, sliced
2 Tbsp olive oil
2 cloves garlic, crushed or finely minced
1/4 cup dry white wine
1/2 tsp crushed red pepper flakes
2 Tbsp vegan bacon bits
salt
pepper
fried onions

In a large skillet or saute pan heat olive oil over med-high heat. Add green beans, mushrooms, and garlic. Season with a liberal pinch of salt and cook for about 3 min, stirring. Add white wine and red chili flakes and reduce heat to med or med-low. Cook, stirring occasionally, until green beans are tender and wine is mostly evaporated. Add bacon bits and season with salt and pepper to taste.Top with fried onions and serve.