Vegan Green Bean Casserole
Ingredients
- 1 pound green beans
rinsed, trimmed and cut in half
- Sea salt and black pepper
- 2 Tbsp vegan butter or olive oil
- 1 medium shallot
minced
- 2 cloves garlic
minced
- 1 cup finely chopped mushrooms
button, baby bella, or cremini
- 2 Tbsp all-purpose flour*
- 3/4 cup vegetable broth
DIY or store-bought
- 1 cup unsweetened plain almond milk
- 1 ½ cups crispy fried onions
divided // I love Trader’s Brand – check ingredients to ensure vegan friendly
Directions
- 1
Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well – it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
- 2
In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
- 3
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
- 4
Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
- 5
Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
- 6
Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
- 7
Leftovers store well in the fridge for up to a few days.
Vegan Green Bean Casserole
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About this Recipe
Craving that comforting, creamy green bean casserole but need a wholly plant-based option? This Vegan Green Bean Casserole delivers all the classic flavors you love, made entirely from scratch with just 10 simple ingredients, ready in a mere 30 minutes. It's the perfect dish to grace your holiday table or enjoy as a delicious side any day of the week.
What makes this recipe truly special is its incredible balance of convenience and homemade goodness. You'll create a rich, savory cream sauce from scratch that coats tender green beans, elevated by the aromatic depth of shallots and garlic, and the earthy umami of fresh mushrooms. This isn't a casserole relying on canned soups; it's a testament to how easy and delicious a truly vegan version can be.
Expect a dish that's wonderfully creamy, full of savory flavors, and satisfyingly rich. The fresh green beans provide a vibrant contrast to the luxurious sauce, and the generous topping of crispy fried onions adds an essential textural crunch and a final flourish of savory goodness. It’s a comforting side dish that feels both indulgent and surprisingly easy to prepare, ensuring you won't miss the traditional version.
This recipe offers easy flexibility. You can use button, baby bella, or cremini mushrooms, depending on what's available at your grocery store or your preference for earthiness. Feel free to swap vegan butter for olive oil if that's what you have on hand. Remember to always check the ingredients of your store-bought crispy fried onions to confirm they are indeed vegan-friendly.
Serve this delightful vegan green bean casserole as a centerpiece side for holiday gatherings or a comforting addition to any weeknight meal. It pairs beautifully with other plant-based roasts or hearty vegetable dishes.