Green bean casserole is a fall and winter favorite. Here’s a vegan green bean casserole recipe that easily updates the comfort food classic. Great made with either fresh or frozen green beans, don’t wait for Thanksgiving to enjoy it.
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.
Fresh or frozen green beans – tips
Fresh green beans aren’t in season at the peak time for this casserole (fall and winter), but fortunately they’ve become more of a year-round vegetable. If you’re going the fresh route, make sure the green beans are reasonably slender, so you don’t wind up with a casserole filled with tough green beans.
Tip: Before going through the trouble of trimming the ends off of two pounds of green beans, steam a few to make sure they’re good — that is, that they become nice and tender-crisp without losing their color.
Frozen green beans: To make your life easier, this recipe offers the option of using frozen cut green beans. Whole organic green beans are the ideal choice.
French fried onions!
Another characteristic ingredient in this dish is French fried onions, originally made by French’s®, though this season I came across a store brand.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.
Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more ….
- Thanksgiving Salads & Sides Dishes
- Easy Green Bean Recipes.
- Cozy, family-friendly vegan casseroles
- Vegan Hotdish, AKA Tater Tot Casserole
Vegan Green Bean Casserole
Here’s a vegan green bean casserole recipe that easily updates the comfort food classic.
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, or 2 pounds fresh slender green beans, trimmed and steamed until tender-crisp
- Salt and freshly ground pepper to taste
- 1 to 1 1/2 cups French fried onions, as desired
Instructions
- Preheat the oven to 350º F.
- 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.
- Add the mushrooms and a couple of tablespoons of water. Cook, covered until the mushrooms are wilted.
- Sprinkle the flour evenly into the pan, stirring as you do.
- Stir in the plant-based milk, seasoning blend, and optional cheese shreds, continuing to stir until the liquid has thickened.
- Combine the green beans with the skillet mixture in a large mixing bowl and stir together. Season with salt and pepper.
- Transfer the mixture to a lightly oiled 2-quart casserole dish (or divide between two smaller casserole dishes).
- 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.
See more delicious vegan casseroles and ways to veganize old favorites.
Do you have a preference of what salt-free seasoning of Mrs. Dash to use for the vegan green bean casserole?
Jeff, I usually use the original Table Blend, but really any of them would work. I hope you enjoy this dish!