The Best Vegan Green Bean Casserole
Creamy, comforting, and completely plant-based, *The Best Vegan Green Bean Casserole* is the ultimate twist on a classic holiday favorite. This recipe swaps out dairy for a luscious homemade mushroom sauce made with almond milk, nutritional yeast, and sautéed cremini mushrooms, creating a velvety base that's rich in umami flavor. Freshly blanched green beans add a tender-crisp texture, while a golden topping of crispy fried onions provides the perfect crunch. Ready in under an hour, this vegan casserole is ideal for Thanksgiving, potlucks, or any cozy dinner gathering. Simple to prepare yet impressively indulgent, this dish is guaranteed to delight vegans and non-vegans alike.
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Recipe Information
Ingredients
- 450 grams fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 225 grams cremini mushrooms, finely chopped
- 2 tablespoons all-purpose flour
- 480 milliliters unsweetened almond milk (or other plant-based milk)
- 120 milliliters vegetable broth
- 1 tablespoon soy sauce or tamari
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 grams crispy fried onions (store-bought or homemade)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3-4 minutes, until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chopped mushrooms and cook for 6-8 minutes, stirring often, until they release their moisture and begin to brown.
Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Slowly pour in the almond milk and vegetable broth, whisking constantly to prevent lumps. Stir in the soy sauce, nutritional yeast, salt, and black pepper.
Bring the mixture to a simmer and cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
In a large mixing bowl, combine the blanched green beans and mushroom sauce. Stir until evenly coated.
Transfer the green bean mixture to a 9x13-inch (or similarly sized) baking dish. Spread it out into an even layer.
Sprinkle the crispy fried onions evenly over the top.
Bake the casserole in the preheated oven for 15-20 minutes, until bubbly and golden on the top.
Remove from the oven and let cool slightly before serving. Enjoy your delicious vegan green bean casserole!
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 34.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1242 mg | 96% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3292 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
