A creamy Vegan Green Bean Casserole with fresh green beans and crispy onions, perfect for your Thanksgiving table with a gluten-free option.
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If you’re craving a creamy, comforting, and utterly delicious Vegan Green Bean Casserole that’ll be the star of any holiday table, you’re in the right place. This isn’t just your average green bean recipe; it’s a game-changer. Fresh green beans are smothered in a creamy mushroom sauce, topped with crispy onions, and baked to golden brown perfection. It’s the kind of side dish that steals the show, whether you’re at the Thanksgiving table or just in the mood for something that tastes like a warm hug on a rainy day.
I first whipped up this vegan green bean casserole recipe after years of disappointment with the traditional version—you know, the one with canned soup and sad, overcooked beans. I knew I could do better. So, I got into the kitchen, played around with some vegan butter, fresh garlic, and cremini mushrooms, and the rest, as they say, is history. These days, this dish is a huge hit with my mates, and I can’t imagine a Friendsgiving or Thanksgiving table without it. We don't do Thanksgiving here in the UK, so green bean casserole isn't a thing, but I've been serving this recipe with Sunday roast dinners and Christmas dinner for years now! So, grab a fork and let’s dive into the best vegan green bean casserole you’ve ever had!
Difficulty Level 🥑🥑
This Vegan Green Bean Casserole recipe sits comfortably at a solid two avocados on the difficulty scale. It’s not quite one avocado easy, but it’s still approachable. The only slightly fiddly bit is making that luscious creamy sauce, but if you can handle stirring a pan on medium-high heat, you’re golden. Plus, I promise the extra steps are worth it—you’ll never go back to the traditional green bean casserole once you’ve tried this. If you're making your own crispy fried onions (see below for how!), I'd upgrade this to a 🥑🥑🥑 rating, since you'll be deep frying, but otherwise this one's super easy. So, grab your large pan, medium onion, and a sprinkle of can-do attitude, and let’s get cracking!
Ingredients You’ll Need
Before we get into the nitty-gritty, let me just say that I’m all about simple ingredients that deliver delicious flavour. I’ve done all the hard work tweaking and testing so you don’t have to. Here’s a quick peek at what you’ll need:
- Fresh green beans – They’re the star of the show, after all. Blanched green beans give us that perfect tender bite without going mushy.
- Vegan butter or olive oil – For sautéing and adding richness. Go for olive oil if you’re in a Mediterranean kinda mood.
- Medium onion & fresh garlic – A match made in flavour heaven, and an essential part of that classic green bean casserole vibe.
- Cremini mushrooms – Also known as baby bella mushrooms (or brown closed cup mushrooms in the UK). They add a deep, earthy richness that’s miles better than the canned stuff.
- White wine (optional) – A splash of this stuff adds an extra layer of complexity to the creamy sauce. Don’t worry, it won’t taste boozy, but you can leave it out if needs be!
- Plant-based milk (soy milk or any non-dairy milk) – Make sure it’s unsweetened and unflavoured. We don’t want any unexpected surprises in the creamy sauce.
- Soy sauce or tamari – For that umami kick. Tamari’s your gluten-free friend.
- Vegan heavy cream – You know, for that super creamy mushroom sauce that dreams are made of.
- Crispy fried onions – You can go store-bought, but making your own is a real flex (and it tastes better, too).
As always, the full recipe is down at the bottom of the page, so if you’re in a rush, feel free to scroll and crack on!
How to Make This Recipe
- Blanch the Green Beans – Bring a large pot of water to the boil, throw in your fresh green beans, and cook them for 2-3 minutes. Drain and immediately plunge into an ice bath to keep them vibrant and crisp.
- Make the Creamy Mushroom Sauce – In a large cast iron skillet, melt your vegan butter over medium heat. Add the medium onion and fresh garlic and cook until soft and fragrant. Toss in the cremini mushrooms and cook until they’re golden brown. Stir in the flour, white wine (if using), and plant-based milk, then season with soy sauce, a stock cube, black pepper, and any other herbs you fancy.
- Assemble the Casserole – Add the blanched green beans to the sauce and give it a good stir. Pour the whole thing into a baking dish, sprinkle with crispy fried onions, and pop it in the oven.
- Bake and Serve – Bake until bubbly and hot, then let it cool slightly before serving. Warning: it’ll be hard to wait.
How to Make Vegan French Fried Onions
Let’s be honest: the crispy onions are half the reason we’re here. Making your own is actually super easy and will take this casserole to the next level.
- Soak the Onions – Thinly slice around 3 medium onions and soak them in a small bowl of plant milk for about 10 minutes.
- Dredge in Flour – Toss the soaked onions in regular flour (or gluten-free flour if you’re avoiding gluten) with a pinch of salt and black pepper.
- Fry ‘Em Up – Heat vegetable oil in a large pan to about 190°C (375F). Fry the onions in batches until they’re golden brown, then drain on kitchen roll.
- Cool and Use – Let them cool to room temperature before adding to your casserole. These onions can also be stored in an airtight container if you’ve made them ahead.
How to Customise This Vegan Green Bean Casserole
One of the best things about this casserole is how versatile it is. Here’s how to make it your own:
- Add extra veg – Chuck in some chopped carrots or sautéed bell peppers for a bit more texture and colour.
- Spice it up – A sprinkle of smoked paprika or cayenne pepper will give it a bit of a kick. Almost like a mushroom stroganoff vibe!
- Switch up the mushrooms – Try shiitake or portobello mushrooms for a bolder flavour and meatier texture.
- Go nutty – Add some toasted almonds or walnuts on top alongside the crispy fried onions for a bit of crunch.
How to Serve This Recipe
Looking for the perfect sides to make this the best green bean casserole experience ever? Try these delicious vegan recipes that are ideal companions for a Thanksgiving spread:
- Vegan Stuffing - A classic side dish with slow-cooked onions and aromatic sage, perfect for Thanksgiving or Christmas dinners.
- Mashed Potatoes without Butter - Fluffy and creamy vegan mashed potatoes made without butter, perfect for soaking up that creamy mushroom sauce.
- Vegan Wellington - A show-stopping centrepiece that pairs beautifully with the casserole. Filled with vegan mince and a buttery mushroom pâté, it's the ultimate comforting dish.
- Vegan Roast Potatoes - Crispy on the outside and fluffy on the inside, these roasties are the perfect companion to any festive spread.
Got Leftovers?
If you’ve got leftovers (lucky you!), you can store them in an airtight container in the fridge for up to three days. Reheat in the oven at medium heat until warm and crispy again. Be careful not to overheat, as it can dry out the creamy sauce. If you’re in the mood for something different, stir leftover casserole into pasta for an impromptu green bean pasta bake.
Vegan Green Bean Casserole FAQs
Absolutely! You can prep the whole thing a day before, cover it with plastic wrap, and refrigerate. Just bake it when you’re ready to serve.
Yes, but it’s best without the crispy onions on top. Freeze the cooked green beans and creamy mushroom sauce in an airtight container, then add the onions when you’re ready to bake.
You can, but fresh green beans really do make a difference. If you must, just rinse them well to reduce the saltiness. Frozen green beans are probably a better option.
Sure! Just make sure it’s unsweetened and unflavoured. Almond milk, oat milk, or soy milk work well.
This can happen if you didn’t cook the sauce long enough. Make sure it’s thick before adding the beans. Oh and be sure to drain your beans well!
Ready to cook?
This Vegan Green Bean Casserole is the side dish that’s gonna steal the show at your holiday table. With its creamy, savoury sauce and golden, crispy onions, it’s a dish that I just know you’re gonna love. And hey, if you make it, don’t forget to snap a pic and tag me on Instagram @schoolnightvegan. I’d love to see your green bean dishes!
And if you fancy even more vegan goodness, don’t forget to follow me on Substack for more vegan recipes. For now, why not give these fellas a try:
Vegan Green Bean Casserole
Equipment
- large pot
- Large Skillet or Cast Iron Pan
- baking dish
Ingredients
- 500 g fresh green beans trimmed and cut into 5 cm pieces
- 2 tablespoon vegan butter or olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 250 g cremini mushrooms sliced
- 2 tablespoon all-purpose flour or sub for gluten free flour
- 60 ml white wine optional
- 400 ml plant milk unsweetened and unflavoured
- 1 stock cube or 1 tablespoon vegan bouillon
- 1 tablespoon soy sauce or tamari
- 1 tablespoon nutritional yeast optional, for extra umami
- Salt and pepper to taste
- 60 ml vegan heavy cream aka vegan double cream
- 120 g 2 cups vegan French fried onions (store-bought or homemade - see note in blog post above. If making gluten free, be sure to use gf fried onions)
Instructions
- Preheat your oven to 190°C (375°F).
- Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes until tender but still crisp. Drain and transfer to a bowl of cold water to prevent from over-cooking.500 g fresh green beans
- In a large skillet, heat the vegan butter over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another minute.2 tablespoon vegan butter, 1 medium onion, 3 cloves garlic
- Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.250 g cremini mushrooms
- Sprinkle the flour (or gluten free flour blend) over the mushroom mixture and stir to combine. Slowly whisk in the white wine (if using) and plant-based milk, ensuring there are no lumps.2 tablespoon all-purpose flour, 60 ml white wine, 400 ml plant milk
- Add the stock cube, soy sauce and nutritional yeast, stirring until the cube is dissolved and the sauce thickens, about 5 minutes. Season with salt and pepper to taste then remove from the heat.1 stock cube, 1 tablespoon soy sauce or tamari, 1 tablespoon nutritional yeast, Salt and pepper
- Stir through the vegan heavy cream.60 ml vegan heavy cream
- Add the cooked green beans to the skillet and stir until they are well coated with the sauce. Transfer the mixture to a baking dish.
- Bake in the preheated oven for 20 minutes until the casserole is bubbly. Sprinkle the crispy fried onions over the top and return to the oven for 5-7 minutes, being careful not to let the onions burn.120 g 2 cups vegan French fried onions (store-bought or homemade - see note in blog post above. If making gluten free, be sure to use gf fried onions)
- Let the casserole cool slightly before serving.
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