Vegan Green Bean Casserole
Indulge in the comforting flavors of a classic holiday side dish with a plant-based twist—this Vegan Green Bean Casserole is a crowd-pleaser that’s perfect for any occasion. Featuring tender green beans coated in a rich, creamy mushroom sauce made from almond milk, vegetable broth, and savory nutritional yeast, this casserole is bursting with wholesome flavors while remaining completely dairy-free. Topped with crispy fried onions for a satisfying crunch, it’s an irresistible combination of textures and tastes. Ready in just under an hour, this recipe is not only delicious but also easy to prepare, making it a stress-free addition to your dinner table. Whether you're hosting a vegan feast or simply looking for a healthier twist on a classic, this dish delivers comfort and satisfaction with every bite. Perfect for holidays, potlucks, or weeknight dinners, it’s sure to become a family favorite!
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Recipe Information
Ingredients
- 450 grams fresh green beans, trimmed and halved
- 2 tablespoons olive oil
- 1 medium-sized yellow onion, finely chopped
- 3 cloves garlic, minced
- 230 grams white button mushrooms, chopped
- 2 tablespoons all-purpose flour
- 2 cups unsweetened almond milk (or other plant-based milk)
- 1 cup vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups crispy fried onions (store-bought or homemade, vegan-friendly)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to boil, then add the green beans. Blanch them for 5 minutes, then drain and transfer immediately to a bowl of ice water to stop the cooking process. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the chopped mushrooms to the skillet and cook for 7-9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Slowly pour in the almond milk and vegetable broth, whisking constantly to prevent lumps. Add the soy sauce, nutritional yeast, salt, and black pepper. Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens.
Remove the skillet from the heat and stir in the blanched green beans, ensuring they're fully coated in the creamy mushroom sauce.
Transfer the mixture to a 9-inch by 13-inch casserole dish and smooth it into an even layer.
Sprinkle the crispy fried onions evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the onions are golden brown.
Allow the casserole to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 18.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1048 mg | 81% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2400 mg | 51% | |
*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.
