Shhhhh! No one will be able to tell it’s vegan—not with real green beans, almond milk, sautéed mushrooms, and crispy fried onions.
I get it.
You love green bean casserole.
We all do.
And today, with a big TA-DA!!! I’d like to share this delicious vegan version of green bean casserole with you. It gets that savory, creamy sauce just right, but without all those canned creamed soups, preservatives, and non-vegan elements. Because a casserole should taste more delicious when it’s vegan and made with wholesome ingredients, right?
This recipe hits all the notes that make this vegan take on green bean casserole even more of a comfort-food classic than the original version. This dish does that by infusing flavor through a long list of fresh and delicious plant-based ingredients like sautéed fresh mushrooms, chopped garlic and onions, and a bit of flour and almond milk to create a vegan roux that elevates this sauce to levels a mere can of cream of mushroom soup cannot.
Then you toss in fresh, blanched green beans, and, my gosh, deliciousness is already yours.
But then, top it all with canned, convenient, and—believe it or not—naturally vegan French-fried onions (like French’s), and you have what is called a stunner.
Why You And Your Family Will Love Vegan Green Bean Casserole
This casserole has fresh, dewy green beans, just steamed enough from your heated almond milk, aromatics, and vegetable broth, as well as mushrooms, sautéed until they’re bursting with deep earthy flavors and enhanced by aromatics like garlic and onions. So, like, yeah … the casserole is already delicious (as you’ll know from one lick of your stirring spoon), but then the French fried onion toppings bring more texture and flavor that just sets everything ablaze.
I mean, just layer all those complementary textures together on a fork and then give yourself a moment to savor that first bite—because this green bean casserole has magic powers: the power to evoke vivid food memories.
Soon, you’ll feel like you’re six again, and it’s Christmastime, and everyone you love is gathered around the holiday table. And your mother is serving you green bean casserole …
Now, you get to play that part with your own family …. and those memories unfold upon one another as you watch your children take their first bite …
And then the magic happens.
They give you that same beloved look on their face that you gave to the person who first graced you with green bean casserole—that look of pure love and gratitude that keeps us ever stirring, ever inventing, ever cooking, ever trying, ever loving …
Ingredients
- 1 pound fresh green beans, trimmed and halved
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups crispy fried onions
Instructions
Prep time – 20 minutes
Cooking time – 30 minutes
Yields – 8 servings
Step 1: Preheat oven to 375°F.
Step 2: Blanch green beans in boiling water for 3 minutes, then plunge into ice water to stop cooking. Drain well.
Step 3: In a skillet, heat olive oil over medium heat. Add onions and garlic; sauté until soft.
Step 4: Add mushrooms and cook until they release moisture and start to brown.
Step 5: Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute.
Step 6: Gradually add vegetable broth and almond milk, stirring constantly until the sauce thickens.
Step 7: Season with salt and pepper.
Step 8: Add green beans to the sauce and mix well.
Step 9: Transfer to a baking dish and top evenly with crispy fried onions.
Step 10: Bake for 20 minutes or until the top is golden and bubbly.
Step 11: Serve hot.
FAQs & Tips
How Do I Store Leftovers?
You can cover and refrigerate leftovers for up to 5 days, but you may want to add more crispy fried onions to crisp it up a bit before reheating. This is also a great casserole to make ahead and store—as long as you do this one thing—don’t even open that can of French-fried onions. You can cover and freeze this baked casserole for up to 4 months. Then, thaw in the refrigerator and warm in the microwave until the sauce gets all bubbly. Then, add your French-fried onions and bake it for about 5 minutes at 400°F. The onions turn brown and crispy atop your already-bubbling casserole, which is beyond perfect!
How Can I Make A Gluten-Free Version Of Vegan Green Bean Casserole?
Replace the all-purpose flour with a gluten-free flour that makes a good roux, like Bob’s Red Mill Gluten-Free 1-To-1 Baking Flour. You will also need to find a gluten-free crispy fried onion option, since French’s brand contains gluten.
What Can I Use As A Substitute For Almond Milk Here?
Vegan heavy cream tastes heavenly in this recipe and helps you create a really thick, luscious sauce.
Serving Suggestions
Since this dish has crispy, fresh, and creamy qualities, you can pair it with all kinds of flavors and textures that complement it, like these Scrumptious Lentil Sloppy Joes with a rich, red sauce that’s so delicious. Now, nothing complements a saucy red sandwich like sweet, fresh corn does, so a side of this Corn and Avocado Salad is perfect with these. Next, a fantastic side for vegan sloppy joes that complements deliciously—Vegan Mac and Cheese. For dessert? Yes, please, and thank you: cool Vegan Vanilla Milkshakes with warm Vegan Blueberry Scones! See how delicious eating plants can be?
Vegan Green Bean Casserole
Ingredients
- 1 pound fresh green beans trimmed and halved
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups crispy fried onions
Instructions
- Preheat oven to 375°F.
- Blanch green beans in boiling water for 3 minutes, then plunge into ice water to stop cooking. Drain well.
- In a skillet, heat olive oil over medium heat. Add onions and garlic; sauté until soft.
- Add mushrooms and cook until they release moisture and start to brown.
- Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute.
- Gradually add vegetable broth and almond milk, stirring constantly until the sauce thickens.
- Season with salt and pepper.
- Add green beans to the sauce and mix well.
- Transfer to a baking dish and top evenly with crispy fried onions.
- Bake for 20 minutes or until the top is golden and bubbly.
- Serve hot.
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