Finally! A vegan green bean casserole that doesn't taste like it's missing something. In fact, it's possibly better than the original because it uses homemade soup! And it's gluten-free!
(Originally posted on November 2, 2017; Updated on June 8, 2024.)
One of the saddest 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. Not to mention her twin sister, who was eating a plant-based diet. So it was my mission to create a casserole that our whole family would enjoy without it tasting like... well, a vegan and gluten-free casserole. The secret: homemade cream of mushroom soup that has no dairy or flour. It's so, so good!
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
- Homemade Soup: The secret to this casserole is the homemade cream of mushroom soup, which adds rich flavor without dairy or gluten.
- Simple Ingredients: Easy-to-find, plant-based ingredients make this recipe accessible and straightforward.
- 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
- Vegan Cauliflower Stuffing
- Vegan Cream of Mushroom Soup
- Vegan Potato Salad with Lemon, Dill and Dijon
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 flavored options like vanilla, as they will alter the taste.
Can I use fresh green beans instead of canned ones? Yes, but you'll need to blanch them first to ensure they're tender enough for the casserole.
Can I make this dish ahead of time? You can prepare the soup and assemble the casserole the day before. Just add the fried onions and bake on the day you plan to serve it so they don't become too soggy.
★ 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
- 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.
- Preheat oven to 350 degrees.
- In a 13x9 casserole dish, combine the soup, green beans, and half of the onions. Mix well. Bake for about 25 minutes (it should be hot and bubbling).
- Remove the dish from the oven. Mix well, then top with remaining onions.
- Bake for another 10 minutes. 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 flavored options like vanilla, as they will alter the taste. Can I use fresh green beans instead of canned ones? Yes, but you'll need to blanch them first to ensure they're tender enough for the casserole. Can I make this dish ahead of time? You can prepare the soup and assemble the casserole the day before. Just add the fried onions and bake on the day you plan to serve it so they don't become too soggyNutrition
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
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.