Vegan Green Bean Casserole

Vegan Green Bean Casserole ~

This traditional Thanksgiving and Christmas casserole made with all plant-based ingredients is everything you love about the classic!

There are a gazillion recipes out there for green bean casserole. I know. This is the one I’ve been making for years. It is consistently delicious.

The key to success is fresh ingredients.

Fresh green beans, fresh gourmet mushrooms, fresh onions… it’s all in there.

This is so important. I mean, let’s be honest, when it comes to Thanksgiving or Christmas dinner, this is no time to mess around with anything less than the highest quality ingredients available.

Why You Will Love This Holiday Recipe:

• easy to make
• rich and creamy
• colorful and flavorful
• no canned cream of mushroom soup – only fresh gourmet mushrooms here
• no canned onions – again, only the best
• dairy-free and vegan

Ingredients For Vegan Green Bean Casserole:

You will need:

For the onion topping:

• 1 large yellow onion, thinly sliced into rings and quartered
• 1 cup mild-flavored plant milk, such as oat or unsweetened almond
• 2 cups all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

For the casserole:

• 1 ½ pounds fresh green beans, trimmed
• 2 tablespoons vegan butter
• 1 tablespoon vegetable oil
• 1 pound mixed gourmet mushrooms – shiitake, cremini, oyster – chopped
• 2 cloves garlic, minced
• ½ teaspoon fresh thyme leaves – or ⅛ teaspoon dried
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne powder
• ¼ teaspoon nutmeg
• 2 tablespoons all-purpose flour
• 1 cup vegan chicken-style broth
• 1 cup vegan sour cream
• ⅓ cup mild-flavored plant milk, such as oat or unsweetened almond
• 1 tablespoon vegan butter
• ¼ cup vegan Parmesan cheese, shredded

Ready for the oven!

How to Make Vegan Green Bean Casserole:

STEP ONE: Preheat oven to 450 degrees F.

For the onion topping:

STEP TWO: Next to the onion slices, set up your assembly line: Into a medium-size mixing bowl add the plant milk. In a second medium-size mixing bowl, stir together the all-purpose flour, garlic powder, onion powder, sea salt, and ground black pepper.

STEP TWO: Soak onion slices in the milk for 5 minutes.

STEP THREE: Add a handful of onions to the flour mixture and toss gently to coat. Remove to a plate and repeat with the remaining onions, working in batches until all onion slices are coated.

STEP FOUR: Into a large, deep skillet over medium-high heat, add the vegetable oil. When the oil is hot, work again in batches adding a handful of onions each time. Allow onions to cook mostly undisturbed, stirring only as needed until golden brown.Move cooked onions onto a paper towel-lined plate to drain. Season lightly with salt, to taste. Set aside.

Blanch the green beans:

STEP FIVE: Bring a large pot of salted water to a boil. Add green beans and cook for 3 minutes, just until they turn bright green. Strain the green beans and immediately immerses them in a large bowl of ice water.  When the beans are cool, drain well. Spread the beans out on a towel to dry.

For the sauce:

STEP SIX: Into a large, deep skillet over medium-high heat, add the butter and vegetable oil. When the butter is melted, add mixed mushrooms. Cook for 1 minute.

STEP SEVEN: Add sea salt, ground black pepper, cayenne pepper, and nutmeg. Cook, stirring frequently, 2 more minutes.

STEP EIGHT: Sprinkle with all-purpose flour then gradually add chicken-style broth ¼ cup at a time, whisking after each addition. Bring just to a simmer then reduce heat to low.

STEP NINE: Add sour cream, milk, and butter. Whisk until thoroughly combined and butter is melted.  Continue cooking, stirring frequently, for about 5 minutes, until sauce is thickened.

Putting it all together:

STEP TEN: Add the green beans to the sauce mixture. Fold gently until green beans are fully coated.

STEP ELEVEN: Pour into a prepared 9×13-inch baking dish and top with shredded Parmesan cheese.

STEP TWELVE: Bake 15 minutes, until bubbly. Top with fried onions and serve hot.

Enjoy!

More Vegan Holiday Recipes You’ll Love!

• Mushroom Gravy
• Vegan Thanksgiving Wellington
• Sourdough Stuffing Muffins with Apples & Fresh Herbs
• Fresh Cranberry Sauce
• Gingerbread Crinkle Cookies

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Vegan Green Bean Casserole

A traditional Thanksgiving green bean casserole made with all plant-based ingredients and it's everything you love about the classic!

5 from 7 votes

Print Pin Rate

Course: Dinner, Lunch, Side Dish

Cuisine: American

Keyword: Christmas, dairy free, Easter, egg free, holiday, Thanksgiving, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 195kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 large yellow onion thinly sliced into rings and quartered
• 1 cup mild-flavored plant milk such as oat or unsweetened almond
• 2 cups all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds fresh green beans trimmed
• 2 tablespoons vegan butter
• 1 tablespoon vegetable oil
• 1 pound mixed gourmet mushrooms such as shiitake, cremini, oyster - chopped
• 2 cloves garlic minced
• ½ teaspoon fresh thyme leaves - or ⅛ teaspoon dried
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne powder
• ¼ teaspoon nutmeg
• 2 tablespoons all-purpose flour
• 1 cup vegan chicken-style broth
• 1 cup vegan sour cream
• ⅓ cup mild-flavored plant milk such as oat or unsweetened almond
• 1 tablespoon vegan butter
• ¼ cup vegan Parmesan cheese shredded

Instructions

For the onion topping:

• Next to the onion slices, set up your assembly line: Into a medium-size mixing bowl add the unsweetened almond milk. In a second medium-size mixing bowl, stir together the all-purpose flour, garlic powder, onion powder, sea salt, and ground black pepper.
• Soak onion slices in the milk for 5 minutes.
• Add a handful of onions to the flour mixture and toss gently to coat. Remove to a plate and repeat with the remaining onions, working in batches until all onion slices are coated.
• Into a large, deep skillet over medium-high heat, add the vegetable oil.
• When the oil is hot, work again in batches adding a handful of onions each time. Allow onions to cook mostly undisturbed, stirring only as needed until golden brown.
• Move cooked onions onto a paper towel-lined plate to drain. Season lightly with salt, to taste. Set aside.

Blanch the green beans:

• Bring a large pot of salted water to a boil. Add green beans and cook for 3 minutes, just until they turn bright green.
• Strain the green beans and immediately immerses them in a large bowl of ice water.
• When the beans are cool, drain well. Spread the beans out on a towel to dry.

For the sauce:

• Into a large, deep skillet over medium-high heat, add the butter and vegetable oil.
• When the butter is melted, add mixed mushrooms. Cook for 1 minute.
• Add sea salt, ground black pepper, cayenne pepper, and nutmeg. Cook, stirring frequently, 2 more minutes.
• Sprinkle with all-purpose flour then gradually add chicken-style broth ¼ cup at a time, whisking after each addition.
• Bring just to a simmer then reduce heat to low.
• Add sour cream, unsweetened almond milk, and butter. Whisk until thoroughly combined and butter is melted.
• Continue cooking, stirring frequently, for about 5 minutes, until sauce is thickened.

Putting it all together:

• Add the green beans to the sauce mixture. Fold gently until green beans are fully coated.
• Pour into a prepared 9x13-inch baking dish and top with shredded Parmesan cheese.
• Bake 15 minutes, until bubbly.
• Top with fried onions and serve hot.

Nutrition

Serving: 8g | Calories: 195kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 439mg | Potassium: 352mg | Fiber: 4g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 1mg

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