Easy from scratch vegan green bean casserole. This bursting with flavors version takes less than 30 minutes to make and tastes creamy and delicious.
Diet Low Calorie, Low Lactose, Vegetarian
Keyword Green Bean Casserole, Vegan Green Bean Casserole
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1lbGreen Beansrinsed, trimmed and cut in half
2TbspOil Pure Olive/vegetable
1Tsp Pepper Flakes To Taste
2Tsp Fresh Thyme
1C Sliced mushroomsYour Choice , I used Baby Bella here
1CUnsweetened Almond MilkNotes
1Tbsp Corn Flour2 Tbsp AP Flour
1 1/2CCrispy 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.