Vegan Green Bean Casserole

While green bean casserole is a traditional Thanksgiving side dish, it’s easy enough to be enjoyed any time of year. If you can’t find fried onions during the other months, feel free to use Panko bread crumbs instead.

Green beans ~ Personally, I think frozen green beans are the way to go for a casserole. They’re inexpensive, always available, and do not need to be cooked before adding them to the dish.

Do make sure to thaw them completely and then drain them well so they don’t release water while baking and make the casserole watery.

You can use fresh green beans if you prefer. Wash them and trim the ends, blanch them for 2 to 3 minutes, place them in an ice bath, and then drain really well.

Mushrooms ~ Traditional green bean casserole is made with cream of mushroom soup, but we are using real mushrooms in this vegan recipe. I use white button mushrooms, but shiitake mushrooms or cremini mushrooms may be used instead.

I like to finely dice the mushrooms, just like you’d find in the cream of mushroom soup, but you can add thicker slices if you like.

Aromatics ~ Onion and garlic bring flavor!

Seasonings ~ Salt, pepper, and nutritional yeast (for a savory, somewhat cheesy flavor) is all you need for seasoning.

I like to also add a tablespoon of mellow white miso paste for a rich, umami taste. This is optional.

Milk ~ I typically use unsweetened, plain almond milk. It’s always on my plant-based grocery list and is a staple in my kitchen. Whatever unsweetened non-dairy milk you have on hand should work, like oat milk, soy milk, cashew milk, etc.

Flour ~ Flour is going to help thicken the creamy mushroom sauce. All-purpose flour works great, but you can use a gluten-free all-purpose flour if needed.

Butter ~ I use vegan butter to sauté because the smell of onions frying in butter remind me of my grandparents house during the holidays and it brings back all the feels. You can use olive oil instead if you wish.

Topping ~ Fried onions are typical on a green bean casserole. They’re so delicious, why mess with tradition?! French’s Fried Onions and Trader Joe’s Fried Onion Pieces are both plant-based.

I also found Natural Earth brand on Amazon that happens to be vegan and gluten-free.

You can also use breadcrumbs, Panko or regular, if that’s what you have. Gluten-free breadcrumbs can be found in most stores these days, too.

Sauté the onions in vegan butter until soft and translucent. Add the salt and pepper and stir.

Add the diced mushrooms and garlic and sauté until the mushrooms have released their moisture.

Sprinkle the flour over the top and stir well until no white flour is visible.

Slowly pour in the milk, whisking continuously so the flour doesn’t clump. A flat whisk works great for this!

Bring to a boil, then decrease the heat to medium-low and simmer until thickened. Add the nutritional yeast and miso paste, if using.

Add the defrosted and drained green beans and stir well to coat.

Pour into a baking dish.
Top with crunchy fried onions.

Bake until the topping is golden and the middle is hot and bubbly.

Storage and freezing

Prep ahead: The casserole may be prepped and assembled a day in advance. However, do not add the fried onion topping until you are ready to bake so it doesn’t get soggy.

Fridge: Store leftover vegan green bean casserole tightly covered in the fridge for 3 to 4 days.

Freezer: Wrapped tightly in plastic wrap and then foil, this casserole can be frozen for up to 6 months. Thaw in the fridge overnight and then bake as instructed until hot and bubbly.