This vegan twist on a classic holiday dish be helpful for those accommodating a range of diets. If green beans are scarce at the local farmers markets, try substituting broccoli or other fall harvest produce. Vegan Green Bean Casserole Green Beans: 2 quarts water 1 tablespoon salt 1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces Mushroom Sauce: 10 ounces mushrooms 3 cloves garlic, minced Salt and pepper to taste 2 tablespoons flour 3/4 cup vegetable broth 3/4 cup soy creamer Topping: 1 1/2 slices whole grain bread 1 tablespoon vegan margarine 1/8 teaspoon salt 1/16 teaspoon …