Vegan Green Bean Casserole

5 from 3 votes

A creamy Vegan Green Bean Casserole with fresh green beans and crispy onions, perfect for your Thanksgiving table with a gluten-free option.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Lunch, Main Course, Side Dish, Sides

Cuisine: All, American

Servings:

Calories: 204kcal

Author: Richard Makin

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

Metric - US Customary

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.

Notes

Note 1. I highly recommend using fresh green beans. If you have frozen, this is fine too, but avoid canned green beans if at all possible. They'll lose their texture too quickly when cooking and this will affect the overall texture of the dish.

Note 2. If you'd like to avoid store-bought vegan cream, there's another option here. You can blend 70g of soft silken tofu until silky smooth and use this instead. This will give the same creamy texture but will add more fibre and protein to the overall nutritional value of the dish.

Note 3. Homemade fried onions tend to burn rather quickly when baked in the oven. You may need to reduce the baking time of the casserole if using homemade onions. Alternatively, avoid the baking altogether. Just top with the onions and serve.

Nutrition