If you’re looking for the BEST Vegan Green Bean Casserole for the holidays this is it! It’s so good you’ll want to make it for Thanksgiving, Christmas, and just because you’re craving it too!
By making this vegan green bean casserole you can have your favorite green bean recipe on the holidays without fear. You can make this gluten-free by frying up your own onions in your preferred gluten-free flour and also using the same flour to thicken up the main sauce for this recipe.
WHAT MAKES THIS THE BEST GREEN BEAN CASSEROLE?
We use fresh ingredients, no canned soup mixes here. We pair this with our homemade condensed cream of mushroom soup. This casserole is made completely from scratch and we use fresh green beans too.
If you can’t find fresh green beans we recommend using frozen instead of canned. Canned green beans are mush softer, mushy and not as vibrant in color.
HOW TO MAKE GREEN BEAN CASSEROLE
- Start off by preheating your oven to 375 degrees F.
- Now you can prepare your baking dish, an 8×8 casserole or mini casseroles.
- Next boil the green beans then set aside.
- While the green beans are boiling, heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.
- Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
- Slowly pour in the vegetable broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
- When the mixture is nice and bubbly, stir in 1 cup of the crispy fried onions and the cooked green beans. You can now taste the mixture and add more salt and pepper if needed.
- Pour the green beans and sauce mixture into the prepared baking dish and top with the remaining 1 cup of crispy onions.
- Bake the green bean casserole in a preheated oven for 15-20 minutes or until the casserole is lightly browned and bubbling on top. If using mini cassolettes reduce the cooking time depending on the size.
CAN I MAKE THIS RECIPE IN ADVANCE?
Yes! If you want to make this recipe ahead of time you can prepare it all and then bake before you’re ready to serve. Just leave the crispy onions off of top when storing in the refrigerator and place on top before baking. You will need to increase the baking time as the mixture will be cold and not warm. You can also prep the condensed cream of mushroom soup in advance as you can store for up to one week in the refrigerator.
HOW LONG IS THIS VEGAN GREEN BEAN CASSEROLE GOOD FOR?
This dish will keep in the refrigerator for up to three days.
MORE VEGAN HOLIDAY SIDE DISH RECIPES:
- vegan mashed potatoes
- vegan stuffing
- vegan macaroni salad
- vegan coleslaw
- roasted Brussels sprouts
- roasted butternut squash
RECIPE NOTES AND TIPS:
- Some casserole dishes can only go up to 350 degrees F. If that’s the case with your casserole dish you can cook it for that temperature but add 3-5 minutes if needed.
- You can add salt to the water when you are boiling the green beans. It will add a bit of flavor, but keep in mind the crispy fried onions will be added they usually contain quite a bit of salt themselves.
- We recommend using baby bella mushrooms, but you can use your preferred type of mushroom if you’d like.
- Add the liquid very slowly to the floured veggies. Be sure to whisk constantly, scraping the bottom of the pan to keep it from burning.
- If you have an oven-safe skillet, you don’t have to transfer it to a new dish. Just pop the skillet in the oven for easier cleanup.
- You can use a large casserole or mini cassolettes.
- If you can’t find fresh green beans we recommend using frozen instead of canned. Canned green beans are mush softer, mushy and not as vibrant in color.
Vegan Green Bean Casserole
Ingredients
- 1 lb green beans fresh rinsed, drained, cut in half or bite-size pieces
- 2 tablespoons olive oil
- 1/2 onion chopped
- 3 garlic cloves minced
- 8 oz baby bella mushrooms chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup unsweetened nut milk
- 2 cups vegan crispy fried onions divided
Instructions
- Preheat your oven to 375 degrees F.
- Prepare an 8x8 dish for baking with a light coating of cooking spray or vegan butter, set aside.
- Bring a large pot of water to a boil. Add the green beans until desired tenderness, about 7-10 minutes. Drain and set aside.
- While the green beans are boiling, heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they're tender.
- Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
- Slowly pour in the vegetable broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
- Once the mixture is thick and bubbly, stir in 1 cup of the crispy fried onions and the cooked green beans. Taste the mixture and add more salt and pepper if needed.
- Pour the green beans and sauce mixture into the prepared baking dish and top with the remaining 1 cup of crispy onions. You can use a large casserole or mini cassolettes.
- Bake the green bean casserole in a preheated oven for 15-20 minutes or until the casserole is lightly browned and bubbling on top. If using mini cassolettes reduce the cooking time to 8-10 minutes depending on the size.
Can you use oat milk for this recipe?
Absolutely!! 🙂