When I settled on this dish, I had no idea what kind of texture I could expect from using the cauliflower as a base for the soup, but this was an amazing dish even enjoyed by people who don’t typically eat many veggies and especially are not fond of mushrooms.

I love this recipe! Been making it each year and this year is not any different. Making it 4 times this November for Friendsgivings and Thanksgiving. Even omnivores love it!

I’ve made it so many times; sometimes I follow it, sometimes I’m short on time and don’t fry my own onions. Sometimes I use frozen green beans. But the base is always on point! Mm. And I love that it’s not such a high calorie dish. Besides the onions, the base is quite healthy!

Dear EdgyVeg: I believe your recipe uses the wrong amount of black pepper — please confirm. 1/2 TBSP seemed odd to me, so I went a little shy on it but trusted your measurement. Once blended and taste tested, my mouth was on fire and I had to throw it all out and start all over again with MUCH less pepper (I suggest 1/2 TSP). I’d even suggest cutting the onion powder and garlic powder at least in half or more, especially since there will be more onion and garlic added to the mushroom mix. I’m shocked no one else has mentioned it yet! Waaaay too much pepper in this recipe. I’m making it with unsweetened cashew milk and if it weren’t for the overwhelming pepper, the sauce turned out so buttery and creamy!! I can’t wait to do it all over again because I have a feeling this recipe is a gem with some spice adjustment.

Hi, can I do everything except the fried onions two nights before? Or will it completely ruin it?

Can you make this with pre-made crispy onions?

so psyched to try this recipe this week. our local *~vegan group~* 😉 is having our monthly meetup as a potluck at someone’s house instead of meeting at the usual restaurant, so this is one of the things we’ll be bringing!

This recipe says 1/2 tbsp of onion powder while the video says 1 1/2 tbsp

When I saw how low the ratings were because of a few misunderstandings I just had to try and bring the rating up!! This dish is sooo good even my carnivore boyfriend loved it! I just want you to know that I know how hard you work to create your recipes and there are people out there that will stand by you and believe in you no matter what. We know you are legit and I appreciate your recipes so much. The fact that you are from Canada and not LA or anywhere else in the States is so awesome (I live in Montreal so it’s easy to relate to some products since many things from the States cannot be found here…)! I made this back in November and am going to make it for Christmas for the family, which is why I’m only commenting now hahahah. Anyways thank you for all these amazing recipes, keep it up!!

Made this for Thanksgiving with the fam, and friendsgiving the next day. Was a huge hit with everyone, and it was carnivore approved. Thanks Candice!

Hey Candice! I’m making this tomorrow for my Thanksgiving (we’re celebrating a bit early). I prepared everything early, so tomorrow I just have to add the onions on top and bake. So far everything smells and tastes amazing.

I did just want to note that I searched the ingredient list about 15 times for the green beans before finding them. They’re in there. I just must have skipped over them, and my friend did the same. I assume the person who commented above asking how many did the same thing. I think it’s because it’s immediately under the onion topping part, and our brains just got too exciting dreaming of the delicious oniony goodness. (Please don’t think I’m being a smarty pants here or anything) but maybe adding a line break between the onion topping section and the green beans part would make it a bit easier to read the ingredients? that or maybe we just need to hurry up and eat it already so we can thing clearly.

Either way, thank you so much for all of the work you do making the recipes. Not only are the things that my friends and I actually want to eat (like the fad foods that keep coming out), but they dont’ use super weird expensive ingredients that so many bloggers seem to be using. This is my first year cooking Thanksgiving dinner by myself, and my first year doing it as a vegan. The entire dinner will be vegan and I feel totally prepared thanks to you, Hot for Food, and Mary’s Test Kitchen. Thanks so much for all you do for all of us.

I’m sorry, Candace. I really love you and your channel so I hope you don’t take this as a “hate comment” but I think I may have to agree with Samantha. Your greenbean casserole copies Kalel’s exactly, which is odd because I remember her saying she goes a little overboard on the seasonings and yet you put the same exact amount of garlic powder, onion powder, and pepper. The only difference is that she preffered to use French’s onions and you made your own crispy onions, and also you didn’t use seasoning salt. But seriously, otherwise this is an exact copy of Kalel’s recipe. Now I personally have no problem with using someone’s recipe and featuring it on my blog but I’m always courteous and respectful to credit them, even if I have adapted it. Sometimes, I’m merely inspired by someone’s recipe, and even still I’ll often credit them (especially if I’m using their technique/method that is new to me or just want to show my audience where my inspiration came from). I think it’s the kind thing to do, but you’re also right in saying that it is not mandated because recipes can’t be copyrighted. But I think denying that you weren’t at the very least inspired by Kalel’s recipe when confronted is a little shady. Hope you take no offense to this.

Am I missing something in the ingredients? How many green beans?