Publised on 14/10/2024. Last Updated on 06/12/2024 by Richard
My creamy Vegan Green Bean Casserole with fresh green beans and crispy onions, is perfect for your Thanksgiving table. You'll really taste the difference in this totally "from-scratch" recipe with an easy gluten free option. Serve with a batch of dairy-free mashed potatoes and my vegan turkey roast for a game-changing vegan holiday dinner.
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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. Sure, vegan stuffing and vegan mushroom gravy are important, but is it really thanksgiving without green bean casserole? Fresh green beans are smothered in a creamy mushroom sauce, topped with crispy onions and baked to golden brown perfection.
Thanksgiving isn't a thing in the UK, and neither is green bean casserole, but I've always been put off by the traditional version of the recipe—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 I'm super proud of the results! I guarantee your family and pals will taste the difference with this from-scratch recipe and I urge you to add it to your holiday menu this year!
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. 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.
Ingredients You’ll Need (With Substitutions)
Here’s a quick peek at what you’ll need to make this recipe. The ingredients are simple and easily accessible, but I've put a brief note next to each one below in case you're unfamiliar!
- Fresh green beans – They’re the star of the show, after all. Blanched green beans give us that perfect tender bite without going mushy. Sub for frozen green beans in a pinch.
- Vegan butter – For sautéing and adding richness. Sub for olive oil or vegetable oil if you’re after a slightly lighter dish.
- 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). Sub for any mild mushroom including button mushrooms or portobello.
- 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! Sub for a splash of vegetable stock.
- Plant-based milk – Make sure it’s unsweetened and unflavoured. Sub for any soy milk, oat milk, almond milk or any plant milk.
- Soy sauce – For that umami kick. Sub for tamari for a gluten free option.
- Vegan heavy cream – You know, for that super creamy mushroom sauce that dreams are made of. I like to use Coconut Collaborative brand, but any will do! Sub for blended silken tofu.
- 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!
Step by Step Instructions
If you're unfamiliar with how to make green bean casserole, or you've never made one from scratch, you may not feel comfortable jumping right to the recipe. So, I've made some step by step instructions for you below, which should make the whole process super clear!
- 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 – Fry the medium onion, fresh garlic and mushrooms in some vegan butter and cook until soft and fragrant. 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.
Making Your Own French Fried Onions
Let’s be honest: the crispy onions are half the reason we’re here. Store-bought ones work great, but making your own is actually super easy and will take this casserole to the next level and I'd strongly urge you to give it a go!
- 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 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. Serve with some delicious roasted sweet potatoes, vegan creamed corn or even leftover vegan sausage stuffing!
Pro Tip: Be careful not to overheat, as it can dry out the creamy sauce. Keep it low and slow in the oven - around 160c (320f) for around 15 minutes. 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.
Any plant milk will do. 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!
More Vegan Holiday Recipes
If you tried this Vegan Green Bean Casserole Recipe or any other vegan recipe on my blog please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to follow me on Substack today!
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, see Note 1 below
- 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, see Note 2 below
- 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. See Note 3 below.120 g 2 cups vegan French fried onions
- Let the casserole cool slightly before serving.
Richard Makin
I am officially obsessed with Green bean casserole!
Diana
I’m wanting to make this recipe next week for thanksgiving (I’m in the US) but having a hard time converting the grams to ounces/cups for the green beans. Is it equivalent to a pound and a quarter, or a different measurement? I tried googling it, but can’t seem to get a straight answer. Any help would be greatly appreciated, thank you!
Sheri
This dish is amazingly delicious!! I had put it off because I thought it would be time-consuming but it is surprisingly simple. The fried onions are incredible. It took every effort of my will to not devour them prior to making the dish. Thanks for another incredible recipe!!
Sheri
Oh my God, this recipe is SO GOOD!!! I put it off because it looked - to me- complicated but it is deceptively easy. I made the fried onions in advance and only just about avoided polishing off the lot before I made the dish itself. I will definitely be making this again to be a star turn for guests. Another Yumster from Richard and the SNV!!!