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Green Bean Casserole From  Scratch | Vegan

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Here  is a  from  scratch  lighter version  of  green bean  casserole.  For many it is  the  must  have side on the  holiday  table. This fresh,  no canned soup  version is just as delicious, if not more.  All it  takes  is  30 minutes with half of it  as  unattended  baking time    Don’t  believe  me ?   Try it   yourself  and  see.

Vegan Green Bean Casserole From Scratch

Green bean  casserole  is a  simple   recipe  that  was  created  in the  Campbell’s   test  kitchen   over  six  decades ago.   Easy to make with ingredients like –   a can  of  cream of  mushroom   soup,  some  dairy,   couple  cans  of   beans,  box  of  fried  onions,  salt and   pepper.  All of  these thrown  together  in the  right  order  and  baked  for  15  minutes to a  creamy bubbly  casserole.  Is  there  any  wonder  that  it  became  so popular  and  still remains  so !

While  delicious  I prefer  to  have  my veggies  without  much  dairy flavors, and  preservatives , and  well  with a  bit more  nutrients  intact.  Making  it  fresh  is  not all that  hard ;  and  it has other advantages  too

  • lighter
  • healthier
  • preservative free
  • low in sodium
  • no artificial flavorings
  • and the  most  important  for  me – dairy free !

By making  it  vegan, and  specifically dairy free I feel that  I can  taste  the  beans  in here.    If  you are  looking  for a  gluten free  version   look  for a  brand  of   gluten free  fried onions.

FAIR WARNING – if  you are  very partial to the  dairy  flavors  this  is  not the   dish for  you.

Gratin / Casserole?

OK bear  with  me a  little   here –  gratin  has a   cheesy  topping  or  with  cheese  in  the  dish  while  casserole   will  mean  cooked  in a  casserole (as in the  dish).    The  above   picture  will not  belong  in  either category .  It  is   has  no cheese  and  I don’t  think  a  cast  iron skillet  can  be  called a  casserole.

That  said if you  want  to  satisfy the   technical  definition , transfer  the  beans  to  a  casserole  dish  and    top with  the   crunchy onions   and   bake ! So  yes  I  am  going  to  call  it  “Syama’s  Vegan  Green Bean  Casserole”.

Looking  for  more  vegan  recipes ? 

What  does  this  taste  like ?

A  bit  like  the  original  but  better!   This  is a  bit more savory     version and  the  flavors  are  MUCH more intense.

  • vegetables are  not  overcooked  and  lost  in   the cream
  • the  spices  tame  the  nutty  sweet  flavors  of  almond  milk
  • the crunchy  onions  adds  textural contrast .  Fresh French beans

From scratch,  the onions too ?

Making the  onions  from scratch on the  spot   can  be  a  pain.  The  good  news  is  that  the onions  can be  baked  crisp  a   couple  days  in  advance. Pack  them  in an airtight container and  store in the  fridge  for a  few  days.    Or  if  you are  preparing a  holiday meal  just  use your favorite  brand.

How  you make crispy fried  onions

Mix  thinly sliced  onions   with  a  mix  of   flour, breadcrumbs, and  salt.  Toss  and  shake  off the  excess  coating  and  arrange  on a  cookie  sheet in a single  layer. Bake  in  a  hot   oven  400°F   (205°C)or  more ,  tossing   and  turning  the  onions  every 10 minutes  or  so.

For a gluten  free   version  try   tossing the  onions   in  a  mix  of  chickpea  and   rice  flour.

..  be  truthful is  this  really easy ?

Such  a long  write up for  a  delicious  dish that   is  made by    emptying a  few  cans!  I understand  your  skepticism.  But  trust  me,   once  you make  it from scratch it  will be a part  of  your  every day  cooking.  It is  that  much  more  flavorful , not  to  mention easy, to make   from scratch.

And you   will feel good  about   eating   it  too …   which is  very important  because  then I   would feel better  about  reaching  for  that  extra   slic e of  pie

Making Fresh Vegan Green Bean Casserole from Scratch

The   above  picture pretty much  explains  it  all –  here is a  recap

  • 1- 3  Boil  liberally salted  water and  cook  beans . Drain .
  • 4- 6  Saute  onions , spices  and  mushrooms
  • 7  Add the  liquids (except  the   thickening  slurry)
  • 8 Make  the  thickener
  • 9 Add the  thickener
  • 10 – 12 Cook to   desired  thickness  and  add  the  beans  and  some  onions

Bake  until  crunchy and  bubbly

Vegan Green Bean Casserole From Scratch



If  making  for  holiday  dinner, cook  the  beans  and  the  mushroom sauce  and  place in a  casserole.  Cover  tightly and   refrigerate  for up to 2  days  in  advance.   Take  out  30 minutes  before  serving,   top with   onions   and  bake.

Creamy Vegan Green Bean Casserole From Scratch

CONFESSION  I  could  make  a  lunch out  of  just  this.  FACT ,  I did.

Here  is  the  recipe  for   vegan  green bean  casserole.

Vegan Green Bean Casserole From Scratch

Vegan Green Bean Casserole

By Syama
Easy from scratch vegan green bean casserole. This bursting with flavors version takes less than 30 minutes to make and tastes creamy and delicious.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course side
Cuisine American
Servings 6
Calories 180 kcal


  • 1 lb Green Beans rinsed, trimmed and cut in half
  • 2 Tbsp Oil Pure Olive/vegetable
  • 1 Shallot Medium
  • 2 Cloves Garlic minced
  • 1 Tsp  Pepper Flakes  To Taste
  • 2 Tsp  Fresh Thyme
  • 1 Sliced mushrooms Your Choice , I used Baby Bella here
  • ½ C Vegetable Broth Notes
  • 1 C Unsweetened Almond Milk Notes
  • 1 Tbsp  Corn Flour 2 Tbsp  AP Flour
  • 1 1/2 C Crispy fried onions   Notes
  • Sea salt To Taste
  • Black pepper To Taste


  • Preheat oven to 400°F (205°C). 
    Bring a large pot of water to a boil and salt liberally.  Don't   worry  most  of  the  salt will be  thrown  out  while  draining the   beans.  When  the  water  comes  to a  boil  add  the  trimmed  beans .  Cook for 3 minutes, drain  and  reserve.
  • Heat oil in  a  large  oven safe  skillet. Add shallots and garlic and  saute for 2 minutes. Add  red pepper  and thyme along  with sliced mushrooms.  Cook for 3-4 minutes more or until lightly browned. Season with   salt  and  pepper.
  • Mix  ½  C  almond  milk  with the corn flour.   Add  the  remaining  milk and  vegetable stock/water to the  pan. Bring  it to a  boil. Taste and  adjust  salt and  pepper. 
     Reduce  heat  and  slowly stream in the  flout  mixed  milk  while  stirring  the  mix.  Increase  the  heat  to   medium   and bring the  mix  to  a   boil.   Simmer  for  3  to 5  minutes  until  thickened  a  little.  Add the  beans  and  toss  to  coat. Turn off t he  heat.
  • Add ½ C of  the   onion and  mix  in with  the beans.  Level the  top and  spread  the  remaining  onions  evenly on top .  
  • Transfer to the preheated oven and bake for 15 minutes,  or until warmed through and bubbly and slightly browned on top. 
    Serve immediately (Careful, the pan  will be hot ).


  • Check the blog if you want to make crispy onions fresh .
  • Use home made or store-bought  vegetable  broth  or  just  use  water.
  • Instead of  almond  milk  use coconut  milk or  other  milk   substitutes   as  well.
  • The  largest  calorie  contributor  in this  recipe  is  the  french  fried  onions.

The  nutrition information is  only approximate  and will vary depending on  the  exact  ingredients used. 180  calories  is estimated based  on  6 servings  using  packaged  fried  onions.
(% values based on 2000 calorie diet)
  • Dietary  Fiber  3.6g  13%
  • Calcium 125mg 10%
  • Iron 1mg 8%
  • Potassium 131mg 3%


Nutrition Facts
Vegan Green Bean Casserole
Amount Per Serving
Calories 180
* Percent Daily Values are based on a 2000 calorie diet. The nutrition values are only estimates. Actual values will vary depending on ingredients and usage.
Keyword Green Bean Casserole, Vegan Green Bean Casserole
Tried this recipe?Mention @Oventales or tag #Oventales on Instagram

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Recipe for Easy Vegan Green Bean Casserole

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