Vegan Green Bean Casserole Recipe

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!

Course Holiday Recipes, Side Dish

Diet Vegan

Prep Time 10

Cook Time 15

Total Time 25

Calories 936kcal

Author Louisa

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.

Nutrition