Vegan Green Bean Casserole

Green bean casserole is a fall and winter favorite, especially for Thanksgiving. Here’s a vegan green bean casserole recipe that easily updates the comfort food classic.

The original, and now somewhat vintage version of green bean casserole (which is still popular to this day), uses canned cream of mushroom soup. This type of soup contains dairy, (not to mention a ton of sodium), so we’ll dispense with it.

This version gets its creaminess with thickened plant-based milk, or, for extra richness, plant-based creamer, and a bit of vegan cheese. Lots of fresh mushrooms become part of the sauce as well.

Frozen green beans for convenience

Fresh green beans aren’t in season at the peak time for this casserole; and even if they were, it’s not fun to trim the ends off of two pounds of them in one go. To make it easier, this recipe calls for frozen cut green beans, and if you can find them in organic form, so much the better.

French fried onions!

The other characteristic ingredient in this dish is French fried onions, originally made by French’s®, though this season I came across a store brand. Either works fine.

Look for them in the canned vegetables aisle of the supermarket. They’re easier to come by in the fall, since that’s when, apparently, cooks all across America are making green bean casserole.

• See lots more recipes for Thanksgiving salads & sides dishes.
• See lots more easy green bean recipes.
• Explore more cozy, family-friendly vegan casseroles.

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Yield: 6 to 8

Vegan Green Bean Casserole

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Here’s a vegan green bean casserole recipe that easily updates the comfort food classic.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onions, finely chopped
• 2 cloves garlic, minced
• 6 to 8 ounces white or brown mushrooms, chopped into fairly small pieces
• 1 1/2 tablespoons unbleached white flour
• 2/3 cup plain unsweetened plant-based milk or plant-based creamer
• 2 teaspoons salt-free seasoning blend (like Mrs. Dash)
• 1/2 cup vegan mozzarella-style cheese shreds, optional
• Salt and freshly ground pepper to taste
• Two 16-ounce bags cut green beans, thawed completely
• Salt and freshly ground pepper to taste
• 1 to 1 1/2 cups French fried onions, as desired

Instructions

1. Preheat the oven to 350º F.
2. Heat the oil in a medium skillet. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just starting to brown, stirring occasionally.
3. Add the mushrooms and a couple of tablespoons of water. Cook, covered until the mushrooms are wilted. 
4. Sprinkle the flour evenly into the pan, stirring as you do.
5. Stir in the plant-based milk, seasoning blend, and optional cheese shreds, continuing to stir until the liquid has thickened. 
6. Combine the green beans with the skillet mixture in a large mixing bowl and stir together. Season with salt and pepper.
7. Transfer the mixture to a lightly oiled 2-quart casserole dish (or divide between two smaller casserole dishes).
8. Bake for 20 minutes, then carefully remove from the oven and top with the onions. Return to the oven for 5 to 10 minutes longer, or until the green beans are tender. Serve at once.

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