The BEST Vegan Green Bean Casserole recipe you’ll ever make or eat! Rich and creamy with fresh green beans and condensed cream of mushroom soup.
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. No one would even know it’s vegan unless you told them! If you’ve been wondering how to make green bean casserole vegan, don’t worry we’ve got you covered!
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.
Ingredients you’ll need:
- Fresh Green Beans 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.
- Olive Oil – Oil is used to saute the garlic and onions and really bring out the flavor. If you’re oil free you can use some of the vegetable broth instead.
- Onion – Yellow onion is our preferred for this recipe.
- Garlic – You can use as much or as little as you like, we sometimes add some granulated garlic in addition to the garlic as well.
- Baby Bella Mushrooms – Mushrooms are also a star in this dish, definitely splurge for the baby bella over the white button.
- Flour – You’ll need this to create a roux and thicken the condensed soup. You could also use your favorite trusted gluten free flour.
- Oat Milk – We prefer oat milk when looking to thicken recipes up. You could also use your preferred milk to make this dairy free green bean casserole recipe.
- Vegetable Broth – Our favorite vegetable broth is from Pacific Foods. Some other brands are overly sweet or taste too much like carrot broth.
- Crispy Fried Onions – You can make this gluten-free by frying up your own onions in your preferred gluten-free flour.
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.
RECIPE TIPS AND SUBSTITIONS:
- Most casserole dishes are oven safe. I have purchased some casserole dishes that state they 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.
FAQs
Yes! If you want to make this recipe ahead of time you can prepare it all and then bake it before you’re ready to serve. Just leave the crispy onions off of the top when storing in the refrigerator and place them 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.
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.
Not usually, but it can easily make this staple recipe vegan! It is very easy to do and it’s just as delicious, if not better when we make it dairy-free, vegan, and even when we make it gluten-free!
MORE VEGAN HOLIDAY SIDE DISH RECIPES:
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Vegan Green Bean Casserole
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Print Pin SaveIngredients
- 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 8×8 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.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Can you use oat milk for this recipe?
Absolutely!! 🙂
How do you make the crispy onions?
We use premade, either French’s or Trader Joe’s are our goto 🙂
Hi Courtney – looks delicious! is this recipe freezer-friendly?
Whenever I make it we eat it too quickly, I definitely have to try seeing how well it freezes haha
Made this for thanksgiving & it was so delicious!! I’ve never made green bean casserole before. I will definitely be making it again. The recipe was very easy to follow. The flavor of the casserole was awesome!! My non vegan girlfriend loved it too!!
So glad you guys enjoyed! I make it once a month, haha – it’s so good!
Big hit for Thanksgiving! Thanks for the veganized recipe
You’re so welcome!! Glad it was a hit!! 😀
I was so happy to find this recipe! It was delicious, the best part is my family didn’t know the difference! They ate it and bragged about it! Thank you! I didn’t add the mushrooms and used 2 tablespoons of nutritional yeast instead.
So glad everyone enjoyed!! 🙂
Are the mushrooms absolutely necessary?
You can leave them out but they do add flavor.
Yum! I used a half a bouillon cube to add a bit more flavor and used oat milk. So good!
Thank you!
We’re so glad you enjoyed!! 🙂
Can I use a bit of oat milk and a bit of canned unsweetened coconut milk for a thicker texture? Or should I just stick to one kind of milk?
Hi Lilly!
We haven’t tried this with coconut milk. The oat milk makes it pretty thick along with the flour so I don’t think you would need to use a thicker milk, but I would use a full fat oat milk like oatly. ????
I recently came across a comprehensive study that aligns with your findings.
I’m sorry, I’m not following?