Vegan Green Bean Casserole
User Reviews
5
Vegan Green Bean Casserole
Description
Vegan Green Bean Casserole starts with fresh green beans that are blanched briefly and cooled to preserve their bright color and crisp-tender texture. The sauce is prepared by sautéing shallots, garlic, and mushrooms in vegan butter or olive oil, then thickened with flour. Vegetable broth and unsweetened almond milk are incorporated to create a creamy, dairy-free base seasoned with salt and pepper.
After simmering until thick and bubbly, the sauce is combined with green beans and topped with vegan fried onions known for their crispiness. Baking the casserole at 400°F ensures the onions become golden and crunchy while the sauce remains creamy. This dish offers a rich and savory texture contrast suitable for holiday meals or vegan-friendly dinners.
Fresh green beans are preferred, but frozen or canned can be used with adjustments to blanching and baking times. The recipe adapts well to gluten-free flour blends if needed, maintaining the thick sauce texture. Using vegan fried onions verified for ingredients is important to ensure the dish stays vegan.
Ingredients
- 1 pound green beans (rinsed, trimmed and cut in half)
- salt sea salt
- black pepper sea salt
- 2 Tbsp vegan butter or olive oil
- 1 medium shallot (minced)
- 2 cloves garlic (minced)
- 1 cup mushroom button, baby bella, or cremini, finely chopped
- 2 Tbsp all-purpose flour
- 3/4 cup vegetable broth DIY or store-bought
- 1 cup almond milk unsweetened plain
- 1 ½ cups fried onions divided // I love Trader’s Brand - check ingredients to ensure vegan friendly, crispy
Instructions
- Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
- In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
- Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
- Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
- Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
- Leftovers store well in the fridge for up to a few days.
Notes
- Use fresh green beans for best texture; if using frozen, thaw and dry them, skip blanching, and extend baking time as needed.
- For canned green beans, drain thoroughly, skip blanching, and bake just until hot and bubbly.
- You can substitute the all-purpose flour with a gluten-free flour blend 1:1 for a gluten-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 273 | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 7.5g | 38% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 406mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6.3g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
