Spread the love

Vegan Green Bean Casserole

Alright, let me tell you—we’re about to turn a classic holiday staple into a vegan dream come true, and I’m seriously excited about it! This Vegan Green Bean Casserole is creamy, crispy, and packed with those comforting green beans we all love, minus any dairy or weird additives. Imagine that rich, savory sauce hugging each perfectly tender green bean, topped with golden, crunchy fried onions that sing with every bite. Trust me, whether it’s a weeknight dinner or your big Thanksgiving spread, this recipe brings all the cozy vibes without any fuss. And the best part? You can totally tweak it to your taste and make it your own. Shall we jump into it?

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

1 ½ pounds fresh green beans, trimmed and cut in half
2 tablespoons olive oil
8 ounces baby bella mushrooms, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups unsweetened almond milk (or another plant milk)
1 tablespoon soy sauce or tamari
½ teaspoon salt (plus more to taste)
½ teaspoon black pepper
1 teaspoon dried thyme
1 cup French fried onions (store-bought or homemade, see tips)

How I Make It

Step 1:

First things first, let’s **blanch the green beans**. Bring a large pot of salted water to a boil, then toss in the green beans for about 4-5 minutes until they’re bright green and just tender. Immediately transfer them to a bowl of ice water to stop cooking and keep that fresh color and crispness. Drain and set aside.

Step 2:

While the beans chill, heat **olive oil** in a large skillet over medium heat. Add diced onion and cook until soft and translucent—about 5 minutes. Stir in the sliced mushrooms and let them cook down, releasing their earthy aroma and shrinking to juicy perfection, about 7 minutes. Throw in the minced garlic last, stirring for just a minute until fragrant so it doesn’t burn.

Step 3:

Sprinkle the **flour over the veggies** and stir continuously for 1-2 minutes. This step helps build that luscious, thick sauce—no lumps allowed! Slowly pour in the almond milk while stirring constantly to keep things smooth and creamy. Add the soy sauce, salt, pepper, and thyme. Let the sauce simmer gently until it thickens up nicely, about 5 minutes. Taste and adjust seasoning as needed.

Step 4:

Preheat your oven to **350°F**. In a large mixing bowl, fold the blanched green beans into the mushroom sauce until they’re evenly coated. Transfer everything to a greased 9×13 baking dish, spreading it out evenly.

Step 5:

Top the casserole with a generous layer of **French fried onions**—this part is crucial for that signature crunch and golden color.

Step 6:

Bake for about 25 minutes or until the edges are bubbly and the onions have turned perfectly crispy and golden. Let it rest for 5 minutes before serving—this gives everything time to settle, making every bite silky and satisfying.

Variations & Tips

Make homemade fried onions by thinly slicing onions, tossing them in flour and a pinch of salt, then frying in oil until crisp and golden.
Swap almond milk for oat milk for a creamier texture.
Add a dash of smoked paprika to the sauce for a subtle smoky twist.
Use frozen green beans in a pinch; just skip blanching and add a few extra minutes to baking.
For extra richness, stir in a splash of vegan Worcestershire sauce or nutritional yeast.

How I Like to Serve It

This casserole is a superstar alongside vegan mashed potatoes or roasted garlic sweet potatoes. It also shines on any holiday table, but honestly? It’s just as perfect for a cozy weeknight at home. I love pairing it with a crisp salad and some crusty bread for a comforting, well-rounded meal that feels like a warm hug in a bowl.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven to keep the topping crunchy.
If you want to make it ahead, prepare the casserole fully (except the fried onions), cover tightly, refrigerate, and add onions right before baking.

Closing: This vegan green bean casserole always turns out creamy, crispy, and comforting—making it an easy recipe to trust every single time.

Spread the love