Here is a vegan version of green bean casserole that is made from scratch. The casserole tastes deliciously fresh without the use of canned ingredients. Vegan
Green Bean Casserole is one of the must-have sides on the holiday table. Beans cooked to perfection in a creamy sauce and topped with crisp onions and baked. There are beautiful visual and textural contrasts in this dish. Any wonder this delicious side is a must-have for many!
This fresh, no canned soup version is just as delicious as the traditional versions, 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.
Traditional Green Bean Casserole
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!
Why I like this vegan version
The traditional version is delicious. But 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 there are other advantages too
- 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 “Vegan Green Bean Casserole”.
Looking for more vegan recipes?
- Vegan Chocolate smoothie
- Instant Pot Green Peas Curry
- Black Bean Chili
- Roasted Vegetable Picnic Loaf
- Vegan Recipes (All)
What does vegan green bean casserole 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
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.
How to make green bean casserole from scratch?
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 slice of pie!
The above picture pretty much explains it all – here is a recap
- 1- 3 Boil liberally salted water and cook beans . Drain .
- 4- 6 Sauté 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
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.
CONFESSION – I could make a lunch out of just this.
FACT – I did.
Vegan Green Bean Casserole
- 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 C 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.
Important: Values are only estimates. Actuals vary depending on ingredients and serving size.