Easy Vegan Green Bean Casserole Recipe
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This vegan green bean casserole recipe has all the flavors and textures of the classic holiday dish. It’s comforting and so easy to make in just one pan!
With a creamy mushroom sauce, tender green beans, and crispy fried onion, green bean casserole is comfort food at its finest.
But did you know you can make a vegan green bean casserole that’s as nostalgic and satisfying as the traditional holiday meal?
This plant based green bean casserole does not contain dairy and can even be made gluten-free, perfect for an inclusive Thanksgiving feast!
Plus, it’s not even hard to make at all since everything is done in one skillet!
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Going plant-based doesn’t mean missing out on cozy recipes like casseroles. My mom’s cheesy green bean casserole and black bean enchilada casserole prove you can have comfort food on a vegan diet.
Why You’ll Love This Vegan Green Bean Casserole Recipe
- This vegan green bean casserole is all done in one pan!
- Even though this is a dairy free green bean casserole recipe, it’s as creamy and flavorful as the classic comforting dish for the holidays.
- You can prepare this plant based green bean casserole in advance, perfect for busy weeknights and gatherings!
Ingredients And Substitutions
Green beans – This vegan green bean casserole gets the nostalgic comfort food to your table fast, thanks to canned beans. However, you can also use thawed frozen beans.
Vegan butter – You can substitute it with olive oil.
Onion – Feel free to use both onion and garlic for the mushroom sauce’s aromatic base.
Salt and pepper – We’re keeping this vegan green casserole’s seasonings simple for that classic holiday dish flavor, but you can add depth to it with other additions like nutmeg or soy sauce!
Mushrooms – Meaty cremini mushrooms are great for this vegan green bean casserole recipe, but other kinds of mushrooms like Baby Bella and Button also work.
All-purpose flour – To thicken the green bean vegan casserole’s creamy sauce. Canned cream of mushroom soup, who?
Vegetable stock – Vegan chicken broth will also be delicious for this vegan green bean and mushroom casserole recipe.
Unsweetened almond milk – You can use any other non-dairy milk for this dairy free green bean casserole recipe. Soy milk and cashew milk are great for the savory mushroom sauce.
Herbes de Provence – Complements the richness of the plant based green bean casserole.
Fried onions – Of course, you can’t make a green bean casserole without crispy fried onions! Scroll down if you want to make the crispy onions yourself. For an extra crispy topping, add sliced almonds!
Tips For Making This Recipe
No Skillet? No Problem!
If you don’t have an oven-safe skillet, transfer the green beans and mushroom sauce to a greased casserole dish, assemble them with the fried onions, and bake.
Make Fried Onions From Scratch
Slice two onions thinly and toss them in a bowl with cornstarch and salt. Then, heat your oil to 350°F and fry the onions until golden brown.
Storage Tips
For leftovers, cover the skillet with plastic wrap and store it in the fridge for 3 days. You can reheat your dairy free green bean casserole in the oven at 350°F until warmed through and crispy on top.
Green Bean Casserole Vegan Recipe FAQs
Can I use fresh green beans instead of canned?
Yes! However, you need to rinse the fresh beans, trim their ends, cut them in half, and cook them in salted boiling water for about 5 minutes. Then, drain the green beans and transfer them to a bowl of ice water to stop the cooking process.
Can I make this healthy vegan green bean casserole recipe ahead of time?
Yes! Just don’t add the fried onion toppings yet. Cover the skillet and refrigerate until ready to bake. And since it’ll be cold from the fridge, add a few more minutes to the casserole’s cook time.
Does vegan green bean casserole contain gluten?
You can make this plant based green bean casserole recipe gluten-free! Just use gluten-free all-purpose flour.
How do you thicken green bean casserole?
If your green bean vegan casserole looks soupy, don’t worry! It’ll thicken more after baking in the oven. You can also add coconut milk to the mushroom sauce to make it extra creamy.
Can I freeze this vegan green bean casserole recipe?
No. This vegan green bean and mushroom casserole uses canned green beans, which might quickly get mushy after thawing and reheating.
More Delicious Vegan Holiday Recipes
I found this recipe for Minted Green Bean Salad that I HAVE to try!
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Vegan Green Bean Casserole Recipe
Equipment
Ingredients
- 3 cans green beans, drained
- 4 tbsp vegan butter
- 1 onion, diced
- Salt to taste
- Pepper to taste
- 2 cups mushrooms, finely diced
- 4 tbsp all-purpose flour
- 3/4 cup vegetable stock
- 1 1/2 cups unsweetened almond milk
- 1 tsp Herbes de Provence
- 1 to 2 cups fried onions
Instructions
- Preheat the oven to 400°F.
- Melt the butter in an oven-safe skillet over medium heat. Add the onion and seasonings. Cook until translucent, about 2 to 3 minutes.
- Add the mushrooms and cook for another 3 to 4 minutes.
- Once the mushrooms have softened and cooked down a bit, sprinkle in the flour. Mix to coat and cook for another minute.
- Slowly whisk in the vegetable stock and almond milk. Add the Herbes de Provence. Taste and season with more salt and pepper if needed.
- Adjust the heat to low and simmer to thicken. Then, mix in the green beans and half of the fried onions.
- Top with the remaining fried onions and bake the green bean casserole for 15 minutes until bubbly and the onions on top are browned.
Notes
- If you don’t have an oven-safe skillet, transfer the green beans and mushroom sauce to a greased casserole dish, assemble them with the fried onions, and bake.
- Slice two onions thinly and toss them in a bowl with cornstarch and salt. Then, heat your oil to 350°F and fry the onions until golden brown.
- For leftovers, cover the skillet with plastic wrap and store it in the fridge for 3 days. You can reheat your dairy free green bean casserole in the oven at 350°F until warmed through and crispy on top.
Every year for Thanksgiving I have made your non vegan version of this and it’s been a hit with my family. How do I find that recipe? It’s not longer available on Pinterest. Help please!!!!
I have been making this every thanksgiving for a few years but I think this is an updated recipe. I know this is vegan but did you have one with Swiss cheese and sugar?
My kids are grown, but when they were younger they liked to help me bake, especially cookies. I love baking cookies, but decorating them isn’t my “thing”, so sprinkles, icing, etc was their “job”. We also liked to make pizzas and would put out bowls of toppings so they could make their own with whatever they wanted on them.
These recipes all look amazing. If I had kids, I would totally try them with them! Cheese is my favorite food group so…..
I made this on the stove top with slightly less sugar and I was amazed at how delicious this recipe was. Will definitely be making again and again. Thank you!
I’m so happy you loved this recipe! We love it year round, but especially at Thanksgiving time.
I am going shopping in two days and will definetly make these. I have a big muffin pan though. I enjoy low carb foods.Thanx for posting this !!
Now this is the kind of green bean casserole I can get behind! Love that you made a condense soup-free version.
I love that you have a vegan version of this holiday favourite!
This looks SO GOOD!
Thanks Taylor! We all love it even more than the classic version!