This vegan green bean casserole is the perfect holiday side. It can be made ahead of time, is easy to make, uses everyday ingredients, and is always a hit with the family. No one will guess this classic holiday dish is vegan!
Holiday meals are only complete with this vegan green bean casserole on the table.
It's loaded with fresh green beans, doused in vegan mushroom gravy, and topped with crispy fried onions. This holiday classic dish will quickly disappear!
This vegan green bean casserole is made with the 10 easy-to-find ingredients below.
Ingredients notes and substitutes
- Green Beans. For best taste, use fresh green beans.
- Mushrooms. White mushrooms are what I chose for this recipe. Use any mushroom you like.
- Plant milk. Unsweetened almond milk is my go-to. You can use the same or what you have on hand, but I suggest sticking to unsweetened.
- Nutritional yeast. This gives a slight cheese flavor to the sauce. If you don’t have any, no problem, simply leave it out.
- Flour. Use all-purpose flour or a 1:1 ratio gluten-free flour.
- Oil. This recipe uses coconut oil for sauteeing, but you can use any neutral oil or even vegan butter.
This holiday recipe is easy to make.
First, blanch the green beans in boiling water for about 5 minutes. Then follow the 8 simple steps below.
Step 1. Add the chopped mushrooms, minced garlic, and oil to a large pan or pot.
Step 2. Sauté until the mushrooms are tender.
Step 3. Add the flour to the mushrooms and stir until the mushrooms are coated.
Step 4. Pour in the broth and milk and mix everything together. Stir until the sauce thickens, about 5 minutes.
Step 5. Add the green beans to the pan.
Step 6. Mix the green beans and sauce together.
Step 7. Transfer the mixture to an oven-safe dish.
Step 8. Top with french fried onions and bake.
Tip: This casserole can be made and baked in the same dish if you use a cast iron pan. Skip transferring the mixture to a separate dish. Instead, top with the fried onions and bake in the cast iron pan.
Yes, this recipe can be made ahead of time. Follow the instructions up to mixing together the green beans and sauce, and leave off the fried onions. Cover the dish with foil and store it in the fridge. When you’re ready to bake, leave the dish covered and bake for 10 minutes. Then carefully remove the cover, top with the fried onions, and bake per the instructions.
Yes. If fried onions aren’t your thing, or the store is all out, caramelized onions are a great replacement.
The results won’t be as good as fresh, but you can use frozen or canned beans. Be sure to thaw frozen green beans and drain canned ones.
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- 2 pounds fresh green beans, trimmed and chopped
- 1 (6 ounce) can of crispy french fried onions
- Bring a large pot of water to a boil.
- While the water comes to a boil, prepare the green beans by trimming off the ends and cutting the beans into bite-sized pieces.
- Once the water comes to a boil, add the green beans. Lower the heat and simmer for about 5 minutes to slightly cook and soften the beans. Then, drain the water to keep them from cooking any further.
- Preheat your oven to 350ºF.
- In a small bowl, mix together the flour, nutritional yeast, and salt.
- Sauté the mushrooms and garlic in a large, deep pan until softened, about 8 minutes.
- Sprinkle the flour mixture over the mushrooms and mix to coat.
- Turn the heat to low and slowly stir in the broth and milk.
- Continue to stir until the sauce thickens to a gravy consistency, about 5-8 minutes.
- Add the green beans to the pan and mix until coated in the sauce.
Tip: If your sauce is too thick, add more milk to achieve a gravy consistency. If your sauce isn’t thickening, whisk together 2 Tablespoons non-dairy milk with 1 Tablespoons flour. Add half of the milk mixture at a time to thicken the sauce.
Baking the casserole
- Transfer the green beans and sauce mix to a 9x9-inch casserole dish.
- Evenly top the green bean casserole with french fried onions.
- Bake at 350ºF for 15-20 minutes to warm the casserole and brown the crispy onions on top.
- Serve immediately.
- For a one-pan dish, use a cast iron pan to saute the mushrooms and bake the casserole.
- To make this recipe ahead, follow the instructions up to step 6 of the mushroom sauce, leaving off the fried onions. Cover the dish with foil and store in the fridge for up to 2 days. When you’re ready to bake, leave the dish covered and bake for 10 minutes. Remove the cover, top with the fried onions, and bake per the baking instructions.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 215mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 4g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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