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.
The Process
Place mushrooms on a large cutting board.
Then roughly chop into small and medium pieces.
Heat a large saucepan over high heat and first add oil and garlic.
Then add mushrooms, salt, and pepper. Sauté over medium-high heat for 10-15 minutes…
…until mushrooms have released their juices and mostly evaporated.
Meanwhile… Preheat oven to 350 degrees. And in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
Add milk mixture to mushrooms and reduce to medium-low heat.
Cook until desired thickness is reached (stirring frequently), probably about 5 minutes.
Combine soup, green beans…
…and half of the onions.
Mix well to combine.
Transfer to a casserole dish and bake for 25 minutes (should be hot and bubbling).
Remove dish from oven and mix well.
Then top with remaining onions and bake for another 10 minutes.
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.
FAQs
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
Ingredients
- 3 cups vegan cream of mushroom soup
- 60 oz canned French-style green beans drained
- 12 oz gluten-free French fried onions
Instructions
- 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!
Nutrition
More vegan holiday dishes:
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/