This Vegan Green Bean Casserole is creamy, flavorful, and topped with delicious crispy onions! It’s easy to make and perfect for your vegan Thanksgiving this year.
I don’t remember ever having green bean casserole growing up, but it’s always been a favorite of my husband. I decided to try my hand at making it this year, and this vegan version turned out great! If you’re looking for a Vegan Green Bean Casserole recipe for your Thanksgiving dinner this year, I have you covered!
If you’ve been following me for a while, you may have noticed I don’t cook with mushrooms, ever. This is actually the first recipe I’ve ever used them in! 🙂 And I have to say, I enjoyed them here! I’m not sure they’ll be on the blog regularly, but stay tuned!
Why Your Body Will Love This Casserole
- Immune Support – Green beans are a great source of Vitamins C and K, which support the immune system and strengthen the bones. The antioxidants in green beans also help our bodies fight diseases and inflammation.
- Vitamins, Minerals, and Antioxidants – Mushrooms are a great source of antioxidants and vitamins. Selenium, beta-glucans, and vitamin D work to protect cells from damage, reduce inflammation, and bolster the immune system. They also contain vitamin B6 and magnesium.
- Brain and Gut Health – Mushrooms also contain fiber and prebiotics, which are essential for a healthy digestive system, and protein for strong muscles and that satisfied feeling in our bellies. They’re also a great source of adaptogens, which help the body reduce stress levels.
Vegan Green Bean Casserole Recipe Ingredients
- Green Beans – I like to use fresh green beans, but frozen work also; just make sure you thaw them first. For some reason, I remember seeing a green bean casserole with thin, sliced green beans in it, so I decided to slice mine in half, lengthwise. That step is totally optional!
- Cream of Mushroom Soup – Since I made this green bean casserole from scratch and vegan, I made my own version of cream of mushroom soup. I made a rue by cooking together vegan butter and flour and then added some plant-based milk and broth. I cooked it until it was nice and thick and resembled a creamy soup.
- Crispy Onions – You can make your own crispy onions, but I found a vegan version at Sprouts that worked great!
How To Make This Vegan Casserole
There are a few steps to making green bean casserole completely from scratch, but they’re all easy, and most can even be done ahead of time!
- Bring a large pot of salted water to a boil, and add your green beans. Let cook for about 3 minutes, then remove and immediately place in a bowl of salted ice water. Set aside until ready to use.
- Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes, and then add 1 Tablespoon of butter, mushrooms, thyme, and a pinch of salt and pepper. Cook until mushrooms are browned, about 10 minutes.
- In a large pot, add 1/4 cup butter and the garlic. Let the butter melt, then add the flour, mustard, and nutritional yeast and stir until a thick paste forms. Pour in the milk and veggie broth, stir, and let cook until a thick sauce has formed, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.
- Preheat oven to 400 degrees F. Add the green beans and mushrooms to the soup mixture and stir everything together. Pour into an oven-safe dish and cover with aluminum foil. Bake until the green beans have cooked through, about 20 minutes. Uncover and add the fried onions, and bake for another 3-5 minutes, until the onions are browned. Serve immediately or keep warm until ready to serve.
Ways to Make This Casserole In Advance
- You can blanche the green beans up to three days in advance and store them in the refrigerator until ready to use.
- You can assemble the entire casserole just up the point of baking it and store it in the refrigerator for up to two days. Simply cover it with foil and follow the baking directions.
- You can fully assemble and cook the green bean casserole up until the step where you remove the foil and add the crispy onions. Refrigerate for up to two days and then bake until the casserole is heated through. Then, add the crispy onions and bake for another few minutes.
I don’t always make everything from scratch, but Thanksgiving and Christmas are the times when it feels special to put lots of love into the food I cook. This year is obviously a little different for most people, and honestly, we’re probably going to have a pretty low-key Thanksgiving around here with just my husband and our two boys.
What are your Thanksgiving plans this year? Are you still meeting up with family or keeping it low-key? If you have a recipe question, ask me in the comments, and I’ll reply ASAP.
Looking for more Vegan Thanksgiving Recipes?
Vegan Stuffing with Green Apple and Sage
Vegan Meatloaf with Chickpeas and Lentils
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Vegan Green Bean Casserole
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
- Diet: Vegan
Description
This delicious vegan green bean casserole is made from scratch and so creamy! It’s a favorite of both vegans and carnivores!
Ingredients
- 12 ounces fresh green beans (340 g)
- 1 teaspoon olive oil
- 1/2 large yellow onion, diced
- 1 tablespoon vegan butter
- 1 1/2 cups thinly sliced mushrooms, I used baby Bella
- 1 teaspoon fresh thyme leaves
- 1/4 cup vegan butter
- 1/4 cup flour
- 2 cloves garlic, minced
- 1 teaspoon dijon mustard
- 2 tablespoons nutritional yeast
- 1 1/2 cups plain, plant based milk, I like almond milk
- 1 1/2 cups vegetabe broth
- 1 cup crispy fried onions, or more if you like
- Salt and pepper
Instructions
- Bring a large pot of salted water to a boil and add in your green beans. Let cook for about 3 minutes and then remove and immediately place in a bowl of salted ice water. Set aside until ready to use.
- Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes and then add 1 tablespoon butter, mushrooms, thyme and a pinch of salt and pepper. Cook until mushrooms are browned, about 10 minutes.
- In a large pot add 1/4 cup butter and the garlic. Let butter melt and then add the flour, mustard and nutritional yeast and stir until a thick paste has formed. Pour in the milk and veggie broth, stir and let cook until a thick sauce has formed, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.
- Pre-heat oven to 400 degrees F. Add the green beans and mushrooms to the soup mixture and stir everything together. Pour into an oven safe dish and cover with aluminum foil. Bake until green beans have cooked through, about 20 minutes. Uncover and add the fried onions and bake for another 3-5 minutes, until onions are browned. Serve immediately or keep warm until ready to serve.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Side, Vegan
- Method: Stovetop, Oven
- Cuisine: American
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