Finally! A vegan green bean casserole that doesn’t taste like it’s missing something. This casserole is creamy, full of flavor, and even better than the original thanks to homemade dairy-free cream of mushroom soup. Plus, it’s gluten-free, making it a perfect fit for those with dietary restrictions.
(Originally posted on November 2, 2017; Updated on November 2, 2024.)
The story behind this dish? One of the saddest moments I’ve experienced was the look on my wife’s face the first Thanksgiving after she found out she couldn’t eat gluten. To make things harder, her twin sister had just started a plant-based diet. Determined to keep this holiday classic on our table, I made it my mission to create a green bean casserole our whole family would enjoy. And here it is—the secret to its deliciousness? A homemade mushroom soup that’s totally free of dairy and flour!
Along with one recipe for vegan cream of mushroom soup (which makes about 4 cups), you'll need gluten-free French fried onions. Our local grocery store sometimes carries them, but my favorite brand is Live Gluten Free from Aldi.
Why This Recipe Works
- Rich, Creamy Base: Homemade dairy-free mushroom soup provides the casserole with rich flavor and creamy texture.
- No Canned Ingredients: Skipping store-bought ingredients allows for better flavor control and fresher results.
- Texture Contrast: Creamy green beans paired with crispy gluten-free onions create a satisfying mix of textures.
- Make-Ahead Option: The soup can be made ahead of time, simplifying the preparation on the day you serve it.
- Vegan and Gluten-Free: Perfect for those with dietary restrictions, without compromising on taste.
More vegan holiday dishes
Ingredients for Vegan Cream of Mushroom Soup
- 24 oz. baby bella mushrooms (diced): Adds a rich, earthy flavor and meaty texture.
- 3 Tbsp. olive oil: For sautéing the mushrooms, providing a base for the soup.
- 1 Tbsp. sea salt: Enhances all the other flavors in the dish.
- ½ tsp. black pepper: Adds a hint of spice and warmth.
- 1 Tbsp. garlic (minced): Provides a robust, aromatic flavor.
- 3 cups soy milk or plain almond milk: Creates a creamy consistency for the soup.
- 2 tsp. onion powder: Adds depth of flavor to the soup.
- ¼ cup cornstarch: Thickens the soup without the need for flour.
- 60 oz. canned French-style green beans (drained): The main vegetable, offering a tender and slightly sweet taste.
- 12 oz. gluten-free French fried onions: Adds a crispy, savory topping that complements the creamy casserole.
How to Make Vegan Green Bean Casserole
And This Is the Amazing Result
Expert Tips
- Don’t Skip the Stirring Step: Stirring after the first bake ensures the casserole is evenly cooked and enhances the final flavor.
- Check for Gluten-Free Labels: Ensure all your ingredients, especially the French-fried onions, are certified gluten-free. Stores often carry them as a seasonal item. If you have difficulty finding gluten-free French-fried onions, you can also make your own using one of the many recipes available online.
- Make the Soup Ahead: Prepare the cream of mushroom soup a few days in advance to save time on the day of your big meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350 degrees for about 15 minutes or until heated through.
FAQs
Can I use a different milk alternative other than soy milk? Yes, any plain-flavored milk substitute will work. Avoid sweetened or flavored options like vanilla, as they will alter the taste.
Can I use fresh green beans instead of frozen ones? Yes! Just trim and blanch them before adding to the casserole.
Can I make this dish ahead of time? Yes! You can prepare the soup and assemble the casserole a day ahead, then add the second half of crispy onions after the initial baking time.
Is there a substitute for cornstarch? Arrowroot or potato starch can work as substitutes, just adjust the quantity as needed.
★ Did you make this Vegan Green Bean Casserole?
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📖 Recipe
Vegan Green Bean Casserole
Ingredients
For the Soup
- 24 oz. baby bella mushrooms finely diced
- 3 Tbsp. olive oil
- ½ tsp. black pepper
- 1 Tbsp. garlic minced
- 3 cup plain, unsweetened milk alternative soymilk or almond milk
- 2 tsp. onion powder
- ¼ cup cornstarch
For the Casserole
- 36 oz frozen green beans
- 12 oz gluten-free French fried onions
Instructions
Make the Soup
- In a large saucepan, add 3 Tbsp. olive oil, 24 oz. diced baby bella mushrooms, 1 Tbsp. sea salt, ½ tsp. black pepper, and 1 Tbsp. minced garlic.
- Sauté over medium-high heat for 10-15 minutes until mushrooms release their juices and most of the liquid evaporates.
- In a medium bowl, combine 3 cups soy milk (or plain almond milk), 2 tsp. onion powder, and ¼ cup cornstarch. Mix well, ensuring there are no lumps.
- Add the milk mixture to the sautéed mushrooms. Reduce the heat to medium-low and cook, stirring frequently, until the desired thickness is reached, about 5 minutes.
Blanch the Green Beans
- Bring a large pot of water to a boil. Add the green beans and cook for 5 minutes after the water returns to a boil.
- Drain green beans in a colander and return them to the pot.
Assemble and Bake the Casserole
- Preheat oven to 350 degrees.
- Mix the soup and half of the fried onions with the green beans in the pot, ensuring everything is coated.
- Transfer the mixture to a 13x9 casserole dish and bake for about 25 minutes, until hot and bubbling.
- Remove the casserole from the oven, mix well, and add the remaining fried onions evenly on top.
- Return to the oven and bake for an additional 10 minutes, until the onions are golden and crispy. Serve and enjoy!
Video
Notes
Expert Tips
- Don’t Skip the Stirring Step: Stirring after the first bake ensures the casserole is evenly cooked and enhances the final flavor.
- Check for Gluten-Free Labels: Ensure all your ingredients, especially the French-fried onions, are certified gluten-free. Stores often carry them as a seasonal item. If you have difficulty finding gluten-free French-fried onions, you can also make your own using one of the many recipes available online.
- Make the Soup Ahead: Prepare the cream of mushroom soup a few days in advance to save time on the day of your big meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350 degrees for about 15 minutes or until heated through.
FAQs
Can I use a different milk alternative other than soy milk? Yes, any plain-flavored milk substitute will work. Avoid sweetened or flavored options like vanilla, as they will alter the taste. Can I use fresh green beans instead of frozen ones? Yes! Just trim and blanch them before adding to the casserole. Can I make this dish ahead of time? Yes! You can prepare the soup and assemble the casserole a day ahead, then add the second half of crispy onions after the initial baking time. Is there a substitute for cornstarch? Arrowroot or potato starch can work as substitutes, just adjust the quantity as needed.Nutrition
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Katie
This was a hit on Thanksgiving!
Amanda R.
This was perfect! Our non-vegans loved it too!
Jordan
How much milk, mushrooms and garlic? It doesn’t not say on your ingredients list.
Gary White
Hi Jordan. The milk, mushrooms and garlic are part of the vegan cream of mushroom soup recipe. You can find the whole recipe here: https://thefoodieeats.com/vegan-cream-of-mushroom-soup/
peggy seager
i am super excited to make this recipe! i have maybe a stupid question... since the cream of mushroom soup is condensed, do i add liquid to it before adding to the green beans?
Gary White
No need to add any liquid. This is not the same as the canned condensed soup.
Kim
Can one use fresh green beans instead? I’d so what other changes should I make?
Gary White
The biggest difference is that canned beans are already fully cooked. So I might advise you to cook the fresh green beans before adding them to the casserole.
Clare
Would this turn out ok with store bought canned cream of mushroom? Thanks
Gary White
Yes, I believe so.
Tiffany
Absolutely love this casserole! I felt the salt was a little much, but the overall flavor was amazing! Thank you for sharing, I plan to use this for future holidays.
Zameira
This recipe was amazing!!! I made it this Thanksgiving and it was loved by all!! The mushroom soup was delicious all on its own!!!