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Our easy vegan green bean casserole allows everyone to enjoy this traditional holiday favorite side dish

5D4B2900 - Vegan Green Bean Casserole - plated green beans with a side of ham and sweet potatoes

The classic green bean casserole is a well-known holiday tradition. The Campbell soup recipe dates back over 60 years! But for those who eat vegan, it’s strictly off-limits. A primary ingredient in the traditional recipe, regular cream of mushroom soup, is loaded with dairy — and you add even more milk during the cooking process. To create this vegan green bean casserole, inspired by Minimalist Baker, you’ll do a few things differently, but it will be worth it.

When you make this ingenious recipe from scratch, the old favorite tastes even better. Part of the recipe calls for making your own vegan mushroom sauce, which is out-of-this-world delicious, instead of grabbing a can off a store shelf.

ALSO TRY: Vegan cauliflower-onion soup

There’s nothing quite like a warm casserole on your holiday table, so be prepared to wow your gathering with this savory vegan green bean casserole that tastes fantastic. Loaded with veggies (of course), the flavors blend so well together that this recipe was simply meant to be. Your guest might not even realize it’s vegan!

The first order of business is blanching the green beans, which are then set aside. Next, you’ll create the delightful mushroom sauce with vegan butter (or olive oil), plus shallots, garlic, salt, pepper and, of course, mushrooms. A little flour, some vegetable stock and almond milk complete this culinary joy.

The vegan crispy fried onions come into play next, as you add half of them to the sauce. Next, pour your green beans in a casserole dish, add the mushroom sauce, toss to evenly coat, and sprinkle the whole thing with the remaining onions. A short trip in your oven seals the deal, and it will undoubtedly steal the heart of anyone who tries it.

This vegan green bean casserole is comforting and sumptuous, and your friends and family will probably ask you to make it every year from here on out — we suggest you do!

>> Click here to jump straight to the recipe


Blanche green beans

Bring a large pot of water to a boil and add two tablespoons salt. Add green beans and cook for five minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.

Blanche green beans


Saute vegetables

In a large oven-safe skillet over medium heat, add vegan butter or olive oil and heat for two to three minutes. Add shallots and garlic. Season with salt and pepper and stir. Cook for two to three minutes, then add mushrooms and cook for four minutes more or until lightly browned.

Saute vegetables


Add flour and stock

Sprinkle in flour and whisk to stir, coating the veggies. Cook for one minute, then slowly add in vegetable stock, whisking well to incorporate.

Add flour and stock


Add almond milk

Whisk to stir again. Reduce heat to low to thicken. Cook for five to seven minutes more, or until thick and bubbly. Add one-half of onion rings to the sauce.Add almond milk


Prepare casserole dish

Place green beans in a casserole dish. Pour sauce over the beans and toss.

Prepare casserole dish


Top with remaining fried onions and bake

Cook for 15 minutes in the oven, or until warmed through and bubbly and slightly browned on top.

Top with remaining fried onions and bake


Crunchy and creamy

Crunchy and creamy


Serve some up for your next holiday dinner!

Serve some up for your next holiday dinner!


Your guests will love each bite!

Your guests will love each bite!


Vegan green bean casserole

Yield 4 servings

Ingredients

  • 2 tablespoons sea salt
  • 1 pound green beans, rinsed, trimmed and cut in half
  • 2 tablespoons vegan butter or olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup mushrooms (button, baby bella or cremini), finely chopped
  • 2 tablespoons all-purpose flour
  • 3/4 cup vegetable stock
  • 1 cup unsweetened plain almond milk
  • 1-1/2 cups vegan crispy fried onions, divided 1/2 cup and 1 cup

Instructions

  1. Preheat oven to 400F.
  2. Bring a large pot of water to a boil and add two tablespoons salt.
  3. Add green beans and cook for five minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
  4. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and heat for two to three minutes.
  5. Add shallots and garlic. Season with salt and pepper and stir. Cook for two to three minutes, then add mushrooms and cook for four minutes more or until lightly browned.
  6. Sprinkle in flour and whisk to stir, coating the veggies. Cook for one minute, then slowly add in vegetable stock, whisking well to incorporate.
  7. Add almond milk and whisk to stir again. Reduce heat to low to thicken. Cook for five to seven minutes more, or until thick and bubbly.
  8. Add one-half of onion rings to the sauce.
  9. Place green beans in a casserole dish. Pour sauce over the beans and toss. Top with remaining fried onions.
  10. Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top.

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