Vegan Green Bean Casserole (From Scratch)

By Jessica Hylton -

This Vegan Green Bean Casserole is made with a rich, creamy mushroom sauce and topped with crunchy onions, just like the original. Your Thanksgiving table isn’t complete without it!

Overhead shot of vegan green bean casserole in cast iron skillet with spoon

People think it’s hard to be vegan or vegetarian on Thanksgiving, but of all holidays, Thanksgiving is probably the easiest. Let’s be honest: the sides are the best part! With a few simple tweaks, just about any traditional Thanksgiving side dish can be made vegan. (Need proof? Check out my recipes for mashed potatoes, stuffing, and sweet potato casserole!) 

Green bean casserole is a staple for many families during the holidays, and this version is even tastier than the standard version. No one will miss the gloppy condensed mushroom soup, I promise! Instead, there are meaty mushrooms, plenty of garlic, and the traditional crispy onions to top it all off. The combination of flavours and textures—silky cream sauce, crispy onion topping, umami mushrooms, bright green beans—make this recipe truly worthy of a holiday celebration!

This vegan green bean casserole also happens to be gluten-free, so everyone at the table can enjoy it, no matter their dietary preferences. And that’s what Thanksgiving is all about, right? Coming together to share a meal with the people you love most.

Overhead view of vegan green bean casserole ingredients

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Blanched green beans 
  • Vegan butter – Here’s how to make your own vegan butter.
  • Baby bella or white mushrooms – They need to be sliced for the recipe, so buy pre-sliced to save yourself some time!
  • Red onion
  • Sea salt 
  • Ground black pepper
  • Garlic 
  • Flour – Use gluten-free flour or quinoa flour if needed.
  • Vegetable broth – Use store-bought broth or homemade vegetable broth.
  • Coconut milk – Make sure you get full-fat canned coconut milk for maximum creaminess!
  • Crispy fried onions
Overhead view of blanched green beans

How to Blanch Green Beans

Blanching the green beans makes them tender without being limp. Trim the green beans by cutting off the stem side and the bottom; drop the beans into a large pot of boiling salted water. After 3 to 5 minutes, they should be bright green and tender-crisp. Use a slotted spoon to remove the beans or pour them into a colander and immediately place them into another large bowl filled with ice water. Once the beans are cool, drain them and pat them dry before proceeding with the recipe.

How to Make Vegan Green Bean Casserole

Even though you’re making your own sauce for this recipe (as opposed to emptying a can of condensed mushroom soup into a bowl), it’s still quite easy. Here’s what you’ll need to do, step by step.

Prepare. Preheat the oven to 350ºF.

Start the sauce. Melt the butter in a large cast iron skillet over medium-high heat, then add the mushrooms, garlic, salt, and pepper. Cook, stirring often, for about 7 minutes, or until the mushrooms are nicely browned, the onions are translucent, and the mixture is fragrant.

Finish the sauce. Sprinkle the flour over the mushrooms and onions and stir to coat. Pour in the coconut milk and vegetable broth and stir to combine. Bring the mixture to a boil, then reduce heat to medium, and simmer, stirring constantly, until the sauce begins to thicken, about 5 minutes. Once the sauce has thickened, season to taste with salt.

Overhead view of green beans and mushrooms in skillet with wooden spoon

Add the green beans. Stir in the blanched green beans and let them sit in the sauce for about 3 minutes to absorb the flavours.

Overhead view of green bean casserole before baking

Assemble and bake. Top the green beans with the fried onions and bake for 20 to 25 minutes, then cool slightly before serving.

Overhead view of finished green bean casserole in skillet

Tips for Success

Here are some hints to make this recipe perfect!

  • Using frozen green beans. If fresh green beans aren’t in season (or they’re not looking so hot at the grocery store), you can substitute frozen green beans instead and skip blanching them.
  • A note about the sauce. Because this casserole is baked in the oven, the sauce will thicken a bit more, so you don’t want to cook it down too much. If you think the sauce seems too thick, you can always thin it out by adding some additional vegetable broth.
  • Using homemade onion rings. You can take your green bean casserole to the next level by topping it with homemade onion rings.
Green bean casserole in cast iron skillet with spoon

How to Store Leftovers

If you have leftover green bean casserole, transfer it to an airtight storage container and refrigerate for up to 3 days. To keep the onions crispy, I recommend placing the leftovers in an oven-safe dish and reheating at 350ºF until warmed through. Of course, a microwave works too, but the onions will get soft!

Can I Freeze This Recipe?

You can pour the green beans into a casserole dish, arrange the onions over the top, wrap tightly, then freeze for up to 2 months. Let the casserole thaw in the fridge over night, then bake in the oven at 350ºF for 30 to 45 minutes, or until the beans are warm and the onions are browned.

Closeup of green bean casserole in cast iron skillet

Enjoy friends! If you make this vegan green bean casserole recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Overhead shot of vegan green bean casserole in cast iron skillet with spoon

Vegan Green Bean Casserole

This vegan version of green bean casserole features a creamy mushroom sauce, tender green beans, and the irresistible crispy onion topping you know and love!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Course Side Dish
Cuisine American
Ingredients
  • 1 pound green beans trimmed and cut in half, blanched
  • 3 tablespoons of vegan butter
  • 8 oz baby bella/white mushrooms sliced
  • ½ red onion finely diced
  • ½ to ¾ teaspoon of sea salt
  • ¼ teaspoon ground black pepper
  • 5 cloves garlic minced
  • 2 tablespoons flour
  • 1 cup vegetable broth
  • ¾ cup coconut milk
  • 6 ounce package of crispy fried onions
Instructions

Instructions

  • Preheat the oven to 350°F/180°C.
  • Bring a pot of salted water to a boil. Add the green beans, blanch for 2-3 minutes, then remove. Pour into a colander or strainer in your sink, and pour cold water over the top to stop the cooking process. This will cook the beans, as well as brighten the colour. Set the beans aside until needed later.
  • In a 8-10 inch cast iron skillet (or regular pan if you don’t have a cast iron skillet), over medium high heat, melt the vegan butter. Add the mushrooms, onion, garlic, salt and pepper and stir to combine. Cook for about 7 minutes, until the mushrooms begin to absorb colour, the onions are translucent and everything is fragrant.
  • Sprinkle the flour over the mix and stir again thoroughly, until the flour is completely incorporated and smooth. Add the coconut milk and the vegetable broth to the pan, and mix everything together vigorously to combine. Bring to a boil, then immediately lower again to medium heat, stirring, until the sauce begins to thicken. This might take up to five minutes, but just watch it. You can always thin the sauce a bit with some more vegetable broth.
  • Once the sauce has thickened, taste test and season with more salt if necessary.
  • Add the green beans in and stir to combine. Allow the green beans to sit in the sauce for about 3 minutes to absorb the flavours. Taste test one more time.
  • Remove from the heat. Top the mixture with the entire container of fried onions, distributing evenly over the top. If you don’t have a cast iron skillet, pour the green bean mix into an 8 inch or 10 inch container, then top with the fried onions. Bake for 20-25 minutes (watch at 20 minutes to ensure your fried onions aren’t burning).
  • Remove from heat and let cool slightly. Serve, and enjoy!

Video

NOTES
Storing Leftovers: Transfer any leftovers to an airtight storage container and refrigerate for up to 3 days. To keep the onions crispy, reheat in an oven-safe dish at 350ºF until warmed through. 
Freezing: You can pour the green beans into a casserole dish, top with the onions, wrap tightly, then freeze for up to 2 months. Let the casserole thaw in the fridge overnight, then bake in the oven at 350ºF for 30 to 45 minutes, or until the beans are warm and the onions are nicely browned.
Tips for Success
  • Using frozen green beans. If fresh green beans aren’t in season (or they’re not looking so hot at the grocery store), you can substitute frozen green beans instead and skip blanching them.
  • A note about the sauce. Because this casserole is baked in the oven, the sauce will thicken a bit more, so you don’t want to cook it down too much. If you think the sauce seems too thick, you can always thin it out by adding some additional vegetable broth.
  • Using homemade onion rings. You can take your green bean casserole to the next level by topping it with homemade onion rings.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 407mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg
by Jessica

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Recipe Rating




21 comments

  1. Brit says:

    This was delicious! I already had another recipe for fried onions and I used that along with your green bean casserole. It was a massive hit. Thank you 🙂

  2. Schenell says:

    I am not vegan but want to eat healthier so I eat mostly vegan foods. I tried this for a coworker’s birthday celebration because she is vegan and we wanted to do something fancy so had this idea to recretae vegan thanksgiving dishes because I was dying to try some more of Jessica’s recipes. I never tried or ate this dish because we are from the caribbean so this was my first time and let me tell you, we all loved it and it came out perfectly, I didn’t recreate a thing except I had to fry some onion rings because I only could accomodate a small baking tray. The seasonings everything was just perfect and everyone said how crispy the green beans were. I will will be making more onion rings soon fried and baked were both delicious and mix that mushroom sauce with some pasta and veges.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your co-worker enjoyed this recipe Schenell! Thank you so much for reading and leaving such a nice comment!

  3. Jessica says:

    Hi Jessica!

    Instead of coconut milk, could I use oat milk? I typically have oat in the house and use it for baking. Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Jessica thanks so much for reading. We haven’t actually tested this, but it should be fine. Tell us how it goes if you decide to try it.

  4. Susan Albrecht says:

    This looks delicious! Can it be made a day ahead and refrigerated before baking?

    • Hi Susan,

      Great question! I haven’t tried this, but it should work! Just don’t add the topping until right before baking! I hope this helps!

  5. Terrell says:

    So afraid of the coconut milk imparting a coconut flavor! Is there a brand your recommend?

    • Hi Terrell,

      I use a Jamaican brand called Grace! You don’t taste the coconut milk. But you can use cashew or soy milk too, a thicker vegan milk! Or use a regular one and add 1 tablespoon flour to thicken it up. I hope that helps!

  6. Nikki says:

    Hi Jessica!

    Can you make this in advance?

    Thank you!

    • Hi Nikki,

      You can prep the filling before hand, yes! Then before baking, add on the crispy fried onions (but only right before baking so it doesn’t get soggy). I hope this helps and enjoy!

  7. Laura Dale says:

    Hi Jessica
    What do I substitute in place of garlic and onion. I can’t have garlic or onions.

  8. Megan says:

    5 stars
    Okay, so, I haven’t actually baked this yet but it already tastes amazing! I literally just finished throwing it together, and thought I’d add a few helpful tips that might come in handy for someone else. I am not vegan, but I can’t do dairy or gluten. I doubled mine, btw, and it turned out fantastic!

    •4 bags of 12 oz frozen green beans.
    •Thaw in strainer with warm water.
    •Squeeze some of water from thawed green beans.
    •Sprinkle 1 tsp of salt over thawed green beans, mix, and let set while preparing mushroom soup base.
    •1 larger red onion
    •16 oz mushrooms
    •2 Cups Swanson chicken broth (not vegan, obviously)
    •4 tbsp Bobs Red Mill flour (for gluten free)
    •1.5 Cups Taste of Thai canned coconut milk (I was a skeptic too, but it does not taste like coconut whatsoever. Extremely rich and creamy!)
    •Let simmer for 10 min stirring frequently.
    •Grease 9×13, pour in thawed green beans.
    •Top green beans with mushroom soup base in 9×13 and mix together.

    I plan on leaving this is the fridge over night, then topping with 6 oz container of crispy fried onions before baking.

    This fits a 9×13 perfectly, and I definitely had to double this one. It’s gonna be a hit for sure!

  9. Libby says:

    5 stars
    This was incredible! A homemade sauce makes a huge difference for this thanksgiving side dish and my whole family (of non-vegans) loved it, too! Can’t wait to make this again!!

    • Gavin | Jessica in the Kitchen says:

      Oh wow Libby, we’re so excited to read this! We’re just happy that your you and your family enjoyed this for the holidays.

  10. Ashley says:

    5 stars
    Delicious. My search for the perfect green bean casserole recipe has ended here. Even if you are not vegan, this recipe is a must.

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