Green Bean Casserole

This vegan green bean casserole is perfect for your plant-based holidays. Even your non-vegan friends and family will love this version. It’s made with homemade mushroom cream sauce for a flavor that is out of this world!

5 from 1 vote

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 100kcal

Author: Sarah McMinn

Ingredients

1 pound fresh green beans, wash and trimmed
2 tbsp. olive oil
8 ounces button mushrooms, thinly sliced
2-3 cloves garlic, minced
2 tbsp. all-purpose flour
1 cup vegetable broth
1 cup unsweetened non-dairy milk
¼ cup vegan parmesan
1 tsp. salt
¼ tsp. black pepper
1 ½ cups crispy fried onions

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Instructions

Preheat the oven to 400F.
Rinse the green beans in cold water. Trim off the ends and cut in half. Bring 4 cups of water to a boil. Add green beans and boil them for 5 minutes. Remove from heat and immediately strain the green beans through a colander. Transfer to an ice bath to stop the green beans from continuing to cook. Set aside.
Heat olive oil in a 10" skillet over medium heat. Add garlic and mushrooms, stirring occasionally, for 5 minutes, until the mushrooms have begun to release their juices. Stir in the flour and cook for an additional minute.
Add vegetable stock and non-dairy milk. Bring to a boil and reduce heat to a simmer. Simmer for 5-7 minutes until the sauce begins to thicken. Stir in vegan parmesan, salt, and pepper. Taste and adjust seasoning.
Stir in the green beans until they are fully incorporated. Top with crispy onions and bake for 12-15 minutes until the sauce underneath starts to boil up. Remove from oven and let cool 5 minutes before serving.

Notes

Serving and Storing – Vegan green bean casserole is best served hot from the oven. Serve it with vegan “meatloaf”, cauliflower mashed potatoes, and Thanksgiving stuffing. Store leftovers in an airtight container. It should keep in the fridge for about 3 to 5 days.

Reheating – Reheat in the microwave for 1 to 2 minutes or until warmed through. Alternatively, you can reheat in the oven. Bake the casserole at 300 degrees for about 15 minutes or until warmed through.

Recipe Tips

To avoid mushy beans, make sure to not overcook them when boiling. Boiling the beans for only 5 minutes and immediately transfer them to a water bath. They will continue to cook in the oven.
Keep a close eye on the casserole towards the end. The fried onions can burn easily if left in for too long.

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