Vegan Green Bean Casserole (From Scratch)
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!
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.
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
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.
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.
Assemble and bake. Top the green beans with the fried onions and bake for 20 to 25 minutes, then cool slightly before serving.
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.
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.
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!
Vegan Green Bean Casserole
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
- 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!
Notes
- 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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I’m a huge green bean fan and would recommend this recipe to anyone who loves classic green bean casserole. It’s so easy to make and full of so much flavor! I made this for my family and no one could tell it was completely plant based. I’m making it again for Thanksgiving this year!
Awesome thanks so much Nena! We’r so happy that you like it.