Vegan Green Bean Casserole is a staple to any plant-based or health-conscious holiday table. Thanksgiving, Christmas, or just any old day.

Be sure to bookmark this recipe in your browser so you can have it available whenever the craving hits.

Vegan Green Bean Casserole – did you even think it was possible? I had no idea and thought I was doomed to live a life without one of my favorite holiday casseroles – and well that was just sad.

Funny though. I have a weird relationship with this holiday staple.

As a kid, my mom always made a green bean casserole. But she called it green bean supreme. It was a little bit different than the normal recipe you get off the back of the fried onions container. I never quite liked it. I always put a little tiny spoonful on my plate at Thanksgiving to be nice to my mom, but then I’d bring a fork of it up to my mouth, lick a tiny bit with my tongue and promptly put it back on the plate. Blegh. It was not my favorite for sure.

But then into my adult years, I tried making the traditional green bean casserole everyone knows and loves. And what do you know – I loved it too! I’d make it every year and gobble it up every time.

In fact, it even turned into one of my son’s absolute favorite foods. I mean, what 10 year old requests green bean casserole for his birthday??? Yup, mine. So we got used to eating it year-long. Not just during the holidays.

 

Then last year, I actually decided to take a trip back to memory lane and give mom’s green bean casserole one more chance. Wow! What a difference a decade or two makes! I loved it!! 

Which is why I had to share it here on the blog – which everyone seemed to love!

you can check that recipe out right here if you wanna see what makes it so special and different from the traditional version.

But yup, then I went vegan just a month or so before my son’s 11th birthday this year, and what did he request to go alongside his mac-and-cheese (a whole other issue we’ll tackle on another day)?

Yes, green bean casserole. There was no getting around it. He wanted the traditional recipe with cream of mushroom soup, milk, etc. I just couldn’t do it though.

It was time to figure out a way we could all enjoy this favorite staple in our home.

How hard could it be? A vegan creamy white sauce with fresh ingredients, like mushrooms and green beans – simple!

And you know what, it was a total win for my birthday boy, and you can bet your bottom dollar I’ll be serving this up for Thanksgiving in just a couple of weeks.

So what makes this green bean casserole recipe as good as the classic?

• uber creamy
• those crunchy onions
• green beans without tasting healthy
• it compliments the stuffing and mashed potatoes perfectly

So that’s that my friends. I am determined to make sure you can enjoy all the holiday favorites like pumpkin pie, pecan pie bites, and so much more!

What’s your favorite holiday dish that you just can’t live without and crave all year long?

 

Vegan Green Bean Casserole

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Vegan Green Bean Casserole is a staple to any plant-based or health-conscious holiday table. Thanksgiving, Christmas, or just any old day.

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Ingredients

• 3 cans green beans, drained
• 4 Tbsp vegan butter
• 1 onion, diced
• salt & pepper
• 2 cups mushrooms, finely diced
• 4 Tbsp all-purpose flour
• 3/4 cup vegetable stock
• 1 1/2 cups unsweetened almond milk
• 1 tsp herbs de provence
• 1-2 cups fried onions, (read ingredients to be sure it's vegan)

Instructions

1. Preheat oven to 400 degrees F.
2. In a large oven-safe skillet, melt vegan butter over medium heat. Add diced onion, salt, and pepper, and cook for 2-3 minutes, until translucent. Add in mushrooms and cook for another 3-4 minutes.
3. Once mushrooms have cooked down a bit, sprinkle flour in and mix to coat, cooking for about a minute. 
4. Slowly whisk in the vegetable stock and almond milk. Add herbs de provence and a little more salt and pepper to taste.
5. Simmer on low to thicken.
6. Once thickened, add in green beans and half the fried onions. Once mixed, topped with remaining fried onions and bake in the oven for about 15 minutes, until sauce is hot and bubbly and the onions have browned a bit on top.