Vegan MoFo Day 28: Green Bean Casserole from The Picnic

I live a few moments' walk from a Nashville institution, The Picnic Cafe, which I almost never visit as their menu is, ahem, Not Vegan Friendly. (Let's see if they notice this.) Of course, they sell a little spiral-bound book of recipes from the cafe, and I thought I should try something from it during this month. With the US Thanksgiving holiday approaching in only a few weeks, I was drawn to their version of Green Bean Casserole. It's just a bit of a twist on the classic - a fusion of the usual with grean bean almondine. Reworked to be vegan, here it is:

1 cup fresh mushrooms, diced

2 12 oz packages frozen french-cut green beans

1 recipe Non-Dairy Cream of Mushroom Soup Substitute

1/4 c vegan margarine

1 small onion, diced

1/2 t dried basil

1/2 cup slivered almonds

paprika

Saute the onions in margarine until clear. Mix them with the frozen beans, mushrooms, soup substitute, and basil. Pour into a greased one-quart casserole. Top with slivered almonds and paprika. Bake at 350F for 35-40 minutes.

(I'm sure you could combine the making of the soup sub with the onion process to speed this up, but I wanted to leave the soup sub link, as it might be useful to some readers who are veganizing family holiday casseroles. Also, if making again, I would trim back the amount of fat.)