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    Home » Holiday Favorites

    Vegan Green Bean Casserole

    Published November 2, 2024. Last modified November 2, 2024 By Gary White

    7.0K shares
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    Vegan Green Bean Casserole image for Pinterest.

    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.

    A casserole dish filled with green beans topped with crispy onions, being scooped with a serving spoon.

    (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

    1. Rich, Creamy Base: Homemade dairy-free mushroom soup provides the casserole with rich flavor and creamy texture.
    2. No Canned Ingredients: Skipping store-bought ingredients allows for better flavor control and fresher results.
    3. Texture Contrast: Creamy green beans paired with crispy gluten-free onions create a satisfying mix of textures.
    4. Make-Ahead Option: The soup can be made ahead of time, simplifying the preparation on the day you serve it.
    5. Vegan and Gluten-Free: Perfect for those with dietary restrictions, without compromising on taste.
    A casserole dish filled with green beans topped with crispy onions, ready to be served.

    More vegan holiday dishes

    • Vegan Cauliflower Stuffing
    • Vegan Cream of Mushroom Soup
    • Vegan Potato Salad with Lemon, Dill and Dijon

    Ingredients for Vegan Cream of Mushroom Soup

    Ingredients for vegan green bean casserole.
    • 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

    Mushrooms sautéing in pan.
    Sauté the Mushrooms: In a large saucepan, add 3 tablespoon olive oil, 24 oz diced baby bella mushrooms, 1 tablespoon sea salt, ½ teaspoon black pepper, and 1 tablespoon minced garlic. Sauté over medium-high heat for 10-15 minutes until mushrooms release their juices and most of the liquid evaporates.
    Whisking soy milk and cornstarch in plastic bowl.
    Create the Creamy Base: In a medium bowl, mix 3 cups soy or almond milk, 2 teaspoon onion powder, and ¼ cup cornstarch until smooth and lump-free.
    Pouring cornstarch slurry into mushrooms.
    Pour this milk mixture into the saucepan with the mushrooms.
    Cream of mushroom soup in pan.
    Reduce the heat to medium-low and cook, stirring frequently, until the desired thickness is reached, about 5 minutes.
    A pot filled with fresh green beans boiling in water.
    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.
    Blanched green beans draining in a white colander.
    Drain green beans in a colander and return them to the pot.
    A stainless steel pot filled with fresh green beans topped with creamy soup and crispy onions.
    Assemble and Bake the Casserole: Mix the soup and half of the fried onions with the green beans in the pot...
    A pot containing a mix of green beans, cream of mushroom soup, and crispy fried onions.
    ...ensuring everything is coated.
    A casserole dish containing a mix of green beans, cream of mushroom soup, and crispy fried onions.
    Transfer the mixture to a 13x9 casserole dish and bake for about 25 minutes, until hot and bubbling.
    A casserole dish containing a mix of green beans, creamy soup, and crispy onions being stirred.
    Remove the casserole from the oven, stir to combine, 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.

    And This Is the Amazing Result

    A casserole dish filled with green beans topped with crispy onions, being scooped with a serving spoon.

    Expert Tips

    1. Don’t Skip the Stirring Step: Stirring after the first bake ensures the casserole is evenly cooked and enhances the final flavor.
    2. 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.
    3. 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.
    4. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    5. 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?

    Please give it a star rating below! ★

    A casserole dish filled with green beans topped with crispy onions, being scooped with a serving spoon.

    Vegan Green Bean Casserole

    Finally! A vegan green bean casserole that doesn't taste like it's missing anything. In fact, it's possibly better than the original!
    5 from 8 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Calories: 243kcal
    Author: Gary White

    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

    1. Don’t Skip the Stirring Step: Stirring after the first bake ensures the casserole is evenly cooked and enhances the final flavor.
    2. 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.
    3. 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.
    4. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    5. 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

    Calories: 243kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 383mg | Potassium: 553mg | Fiber: 4g | Sugar: 5g | Vitamin A: 945IU | Vitamin C: 16.7mg | Calcium: 85mg | Iron: 1.4mg
    Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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    Reader Interactions

    Comments

    1. Katie

      January 27, 2018 at 5:39 pm

      5 stars
      This was a hit on Thanksgiving!

      Reply
    2. Amanda R.

      November 22, 2018 at 2:57 pm

      5 stars
      This was perfect! Our non-vegans loved it too!

      Reply
    3. Jordan

      December 07, 2019 at 5:23 pm

      How much milk, mushrooms and garlic? It doesn’t not say on your ingredients list.

      Reply
      • Gary White

        December 08, 2019 at 8:41 am

        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/

        Reply
        • peggy seager

          November 21, 2020 at 3:31 pm

          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?

          Reply
          • Gary White

            November 23, 2020 at 8:33 am

            No need to add any liquid. This is not the same as the canned condensed soup.

            Reply
    4. Kim

      November 19, 2020 at 12:40 am

      Can one use fresh green beans instead? I’d so what other changes should I make?

      Reply
      • Gary White

        November 23, 2020 at 8:31 am

        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.

        Reply
    5. Clare

      December 23, 2021 at 7:08 pm

      Would this turn out ok with store bought canned cream of mushroom? Thanks

      Reply
      • Gary White

        February 14, 2022 at 9:17 am

        Yes, I believe so.

        Reply
    6. Tiffany

      November 30, 2024 at 11:58 am

      5 stars
      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.

      Reply
    7. Zameira

      December 01, 2024 at 5:45 pm

      5 stars
      This recipe was amazing!!! I made it this Thanksgiving and it was loved by all!! The mushroom soup was delicious all on its own!!!

      Reply
    5 from 8 votes (4 ratings without comment)

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    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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