This creamy, comforting, and easy Vegan Green Bean Casserole is made with fresh green beans, a homemade mushroom sauce, vegan cheese, and crispy fried onions. It’s a must for the holidays!
The holidays are a time of year for indulgence, comfort food, and amazing flavors. Thankfully, you can find all of these qualities and more in a Vegan Green Bean Casserole.
A true staple on the Thanksgiving or Christmas dinner table, green bean casserole is creamy, comforting, and earthy. A heaping scoop is a perfect fit next to the vegan turkey roast, mashed potatoes, and stuffing! You could even drizzle some gravy over the top when you’re feeling extra festive.
My vegan green bean casserole recipe is layered with:
- Fresh green beans and mushrooms
- A luscious homemade mushroom sauce
- Vegan shredded cheese
- And of course, crispy fried onions!
Jump to:
Vegan bean casserole ingredients
- Green beans - Fresh is best, but frozen or canned work as well! See my notes below for quantities.
- Mushrooms - Cremini, button, or white mushrooms.
- Flour - All purpose flour will help thicken the mushroom sauce. Use your favourite gluten free flour instead if you like
- Mushroom broth - This is best for a truly earthy flavor but regular vegetable broth will also work.
- Dairy free milk - Any kind you like!
- Soy sauce - Or tamari for gluten free
- Vegan cheese - This is optional but always a delicious addition. My favourite is dairy free cheddar cheese block style grated into shreds.
- Crispy onions - French’s crispy fried onions are a classic (and necessary) green bean casserole topping. If you’re feeling bold make your own at home! or use gluten free if needed
How to make a vegan green bean casserole
It’s a real treat, one of the most comforting fall side dishes, and incredibly creamy without needing any dairy. The best part is it’s easy to make and can even be prepared a few days ahead of time or frozen for later!
- Cook the green beans: Boil the green beans in lightly salted water until they’re slightly tender. Drain the water and transfer the beans to a bowl or pot filled with ice water to stop them from cooking. Drain the water and set the beans aside.
- Make the mushroom sauce: To a medium saucepan, add the mushrooms, butter, and a pinch of salt and pepper. Saute over medium heat until soft, then stir in the garlic. Add the flour and slowly pour in the mushroom broth while stirring. Finish by stirring in the milk, tamari, and tomato paste into the mixture, then let the sauce simmer for a few minutes. Season with salt and black pepper to taste.
- Assemble the casserole: Add the green beans, creamy mushroom sauce, fried onions, and vegan cheese to a prepared casserole dish or cast iron skillet. Give everything a good stir together. Sprinkle the rest of the onions on top and cover with tin foil.
- Bake the casserole: Place the casserole in the oven and bake (covered) for 20 minutes. Remove the foil and let it finish cooking uncovered for the last 10 minutes or until the onions are crispy and brown. Serve hot and enjoy! Full ingredients and instructions in printable recipe card below
Tips for success
- No fresh green beans around? Replace them with frozen green beans or two 14 oz. cans of green beans (drained first).
- Save some time by steaming the green beans instead of boiling them.
- Panko breadcrumbs can be used as a simple substitution for the fried onions or layered on top of the casserole for extra crunch.
- Instead of making homemade mushroom sauce, swap it for store-bought or homemade vegan cream of mushroom soup.
- Top each serving with extra fried onions, crumbled vegan bacon, vegan parmesan, fresh herbs, mushroom gravy, or roasted mushrooms.
- Store any leftovers in an airtight container in the fridge for 2 or 3 days.
Frequently asked questions
30 minutes! The casserole should be cooked covered for the first 20 minutes, then uncovered for the last 10 so the cheese can melt and onions can crisp up.
To make it ahead of time, assemble the green bean casserole without the crispy onions. Cover the casserole dish and keep it in the fridge for 1 to 2 days. When it’s time to bake, let the casserole sit at room temperature, then mix in the onions and bake.
Again, assemble the casserole without the onions, cover with foil, and freeze. Vegan green bean casserole freezes well for up to 6 months. Leave it to thaw overnight in the fridge before baking so you can stir in the onions.
Absolutley! Just buy gluten free fried onions for the casserole, use gluten free flour and make sure to add tamari not soy sauce
More delicious vegan holiday side dishes
- Vegan Scalloped Potatoes
- Roasted Vegetable Medley
- Easy Vegan Cranberry Sauce
- Stuffed Mushrooms
- Sweet Potato Casserole
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
Subscribe here for free weekly recipes delivered right to your inbox! No need to scour the internet. Your one stop shop for recipes is here😊 No spam I promise!
Print
Vegan Green Bean Casserole
- Total Time: 45 minutes
- Yield: 8 Servings 1x
- Diet: Vegan
Description
This creamy, comforting, and easy Vegan Green Bean Casserole is made with fresh green beans, a homemade mushroom sauce, vegan cheese, and crispy fried onions. It’s a must for the holidays!
Ingredients
- 1 and ½ lbs /680g fresh green beans, ends trimmed cut into thirds*
-
2 tablespoons vegan butter
-
1 cup cremini or white mushrooms, chopped
-
3 cloves garlic, chopped
-
3 tablespoons flour*
-
1 cup mushroom broth
-
1 cup unsweetened plain plant milk
-
1 tablespoon tamari or soy sauce
-
1 tablespoon tomato paste
-
1 cup vegan cheddar cheese, grated (totally optional)
-
1 and ½ cups French’s crispy fried onions, divided*
Instructions
- Preheat oven to 350° Grease a 8 x 11 casserole dish and set aside
-
Cook beans: Boil green beans in lightly salted water for 3 minutes. Drain and add back to the pot. Fill with cold water until chilled. Drain and set aside in the colander until needed.
-
Make mushroom sauce: To a medium 3 qt saucepan add mushrooms, butter and pinch of salt and pepper. Saute over medium heat for 2-3 minutes until cooked, stir in the garlic until fragrant. Stir in the flour. Then slowly pour in mushroom broth while stirring and then add in the milk, tamari and tomato paste. Cook for 2 minutes or so, stirring frequently until thickened. Remove from heat. Season with salt and pepper if needed.
-
Assemble the casserole: Add the green beans, sauce, ½ cup of fried onions and cheese if using, to the prepared casserole dish and stir together. Sprinkle the rest of the onions evenly over the top. Cover with tin foil or lid.
-
Bake: Bake covered for 20 minutes, uncover and bake for 10-12 minutes until onions are crispy and brown. Serve and enjoy! For FAQ, Tips, serving suggestions see above post
Notes
- Can use frozen green beans or 2- 14 oz cans of green beans, drained
- Gluten free: substitute gluten free flour for all purpose flour, make sure to use tamari not soy sauce and Gluten Free French Fried Onions
- Make ahead: can be made a day or 2 ahead, just assemble, leave off the onions until baking, cover and refrigerate. Let come to room temperature, add onions and bake according to instructions.
Inspired by Campbell’s and Paula Deen's green bean casserole
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Snacks & Sides
- Method: Stovetop, Oven
- Cuisine: American, Canadian
Rita
We really like this comforting dish that is so tasty
Verna
Thank you so much!