This Vegan Green Bean Casserole takes only 40 minutes! It's a vegan twist on the classic that tastes absolutely incredible. It's easy, creamy, completely delicious and gluten free friendly!
¼cupflourIf needed, gluten free flour blend or quinoa flour
½teaspoonsea salt
¼teaspoonground black pepper
¼teaspoonpaprika
1flax egg + 3 tablespoons almond milkwhisked together
¾cupsbreadcrumbsgluten free if needed
1very large white onionthinly sliced
Green Bean Casserole
3tablespoonsof vegan butter
8ozbaby bella/white mushroomssliced
½red onionfinely diced
½ to 3/4teaspoonof saltdepending on whether you use salted or unsalted vegan butter
¼teaspoonground black pepper
5clovesroasted garlic
2tablespoonsgluten free flour/quinoa flour
1cupvegetable broth
¾cupcoconut milk
1poundgreen beansblanched
Instructions
Baked Onion Rings
Preheat the oven to 450°F. While the onion rings are baking, prepare the rest of the dish. Prepare a baking dish with a silicone mat and set aside.
Combine the flour, salt, pepper and paprika in a bowl large enough to dip the onions into.
In another similar size bowl combine the flax eggs and the milk. Whisk together. Place the breadcrumbs in its own bowl.
Line up the bowls: flour, flax egg, breadcrumbs. Dip an onion ring into the seasoned flour, then the onion into the flax egg batter. Shake the excess liquid off. Dip in the breadcrumbs and place on the baking sheet. Repeat with the rest of the onions until finished.
Place onion rings into the oven for 18 minutes, flipping each ring halfway. Remove from oven when finished and allow to cool slightly. The onion rings will stay crispy once kept on the baking sheet.
Vegan Green Bean Casserole
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 pan over medium high heat, melt the vegan butter. Add the mushrooms, roasted garlic, salt and pepper and stir to combine. Cook for about 5-7 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 throughly. Add the coconut milk and the vegetable broth and mix 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.
Remove from the heat. Top with onion rings when ready to serve and enjoy!
Notes
If you try this Vegan Green Bean Casserole (From Scratch) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.