Vegan Green Bean Casserole

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

Finally! A vegan green bean casserole that doesn't taste like it's missing anything. In fact, it's possibly better than the original!

Course Side Dish

Cuisine Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings

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

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