Finally! A vegan green bean casserole that doesn't taste like it's missing anything. In fact, it's possibly better than the original! And it's gluten-free!
Originally posted on November 2, 2017; Updated content on November 14, 2019.
One of the saddest things things I've ever experienced was seeing the look on my wife's face the first Thanksgiving, after she was diagnosed with gluten intolerance, when she realized she couldn't eat the green bean casserole. So it was my mission to create a vegan green bean casserole that our whole family would enjoy, without it tasting like... well, vegan and gluten-free. The secret: was the homemade cream of mushroom soup that has no dairy or flour. It's so, so good!
Along with one recipe of vegan cream of mushroom soup, you'll need gluten-free French fried onions. Our local grocery store carries them sometimes, but my favorite brand is Live Gluten Free, from Aldi.
Tips for Making this Vegan Green Bean Casserole
- When preparing for big meal (like Thanksgiving), you can make the soup portion of this recipe several days in advance. Then on the day you want to serve the casserole, it will only take about 5 minutes to prep.
- You might be tempted to skip the stirring step after baking for 25 minutes, but don't! The final result will be much more delicious if you stir it.
Can I use a different milk alternative other than soy milk? Yes, Any of the milk substitutes will work. I just recommend a plain flavor. You will definitely taste the flavors if you use something like vanilla.
★ Did you make this Vegan Green Bean Casserole? Please give it a star rating below! ★
Vegan Green Bean Casserole
- 3 cups vegan cream of mushroom soup
- 60 oz canned French-style green beans drained
- 12 oz gluten-free French fried onions
- Preheat oven to 350 degrees.
- In a medium casserole dish - combine soup, green beans, and half of the onions. Mix well to combine. Bake for about 25 minutes (should be hot and bubbling).
- Remove dish from oven. Mix well, then top with remaining onions.
- Bake for another 10 minutes.
- Serve and enjoy!
More vegan holiday dishes:
- Vegan Cauliflower Stuffing
- Vegan Cream of Mushroom Soup
- Vegan Potato Salad with Lemon, Dill and Dijon
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
This was a hit on Thanksgiving!
This was perfect! Our non-vegans loved it too!
How much milk, mushrooms and garlic? It doesn’t not say on your ingredients list.
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/
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?
No need to add any liquid. This is not the same as the canned condensed soup.
Can one use fresh green beans instead? I’d so what other changes should I make?
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.
Would this turn out ok with store bought canned cream of mushroom? Thanks
Yes, I believe so.