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Easy Vegan Green Bean Casserole Recipe
This vegan green bean casserole recipe is so creamy and flavorful.
Seriously, never underestimate how making your own “cream of mushroom soup” can be a game changer for this casserole!
Pass on the canned soup this time, and experience how going homemade can transform traditional recipes. It’s not too many extra steps to pack in so much more flavor, and you’re going to love the result!
The Best Ever Dairy Free Bean Casserole
When I think of green bean casserole, I think of a thick, comforting casserole with a slight cheesy flavor, and of course tons and tons of fried onion bits!
There’s a ton of vegan recipes for this dish out there, from canned soup versions to using blended cashews, but this is definitely my favorite way.
Cooking onion, garlic and mushrooms in vegan butter, thickening it up with a tad of flour and some veggie broth and plant milk (I used oat!). It’s not terribly unhealthy and makes for SUCH an amazing casserole! The more from scratch the better in my opinion, and you just can’t beat using whole foods in terms of flavor.
I just love that golden brown crust on top!
You can always make your own French fried onions, but many store bought brands are actually vegan too.
For me, as long as the casserole is homemade I don’t mind adding store bought fried onions, and they’re also just super tasty as is.
How to Make Healthy Green Bean Casserole
Preparing the Beans and Mushroom Base
The first steps to making this simple casserole is to preheat your oven to 400 degrees and blanch your green beans.
You can honestly use frozen or fresh beans – I always opt for fresh but frozen also taste great. If using fresh, I usually chop off the end bits and cut them into bite sized pieces.
Just bring about 4-5 cups of water to a boil over medium heat, toss in your beans and let them cook 5-6 minutes or so. Then strain them and throw them into a bowl of ice water to stop the cooking process; this makes them super crispy and helps them not get mushy in the casserole, very important!
Then, in a large pan over medium heat start cooking your chopped onion, minced garlic and vegan butter (this smells amazing by the way) until slightly translucent, about 3 minutes. Add your mushrooms and cook another 4-5 minutes until the mushrooms soften a bit.
Finishing and Baking the Casserole
Sprinkle your flour over the mushroom mixture and mix constantly while cooking 2-3 minutes. It’s important to cook the flour like this to get rid of that raw flour taste.
Add your veggie broth and cook another 2 minutes or so.
Lower your heat to medium/low and add in your plant milk, salt, pepper and nutritional yeast. Simmer for another 5-7 minutes to let this all thicken and marinate.
Then, remove from the heat and stir in your green beans and 1/2 cup of the fried onions. Pour this into a casserole dish and top it off with 1/2-1 more cup of fried onions.
Bake for 15-17 minutes until nicely golden brown, carefully let it cool a bit and enjoy!
It will thicken more as it cools, so don’t be alarmed if it seems a little runny at first – it also heats up so deliciously the next day.
Homemade Mushroom Soup Bean Casserole
This is the easiest and most delicious casserole for the holidays or just for a cold night.
I usually don’t cook with green beans much, but this recipe is something I crave often, and don’t feel guilty about indulging in!
Cooking the onions and mushroom adds so much flavor to the entire dish, I think you’ll love this recipe just as much as I do!
This recipe is:
- Dairy Free
- From Scratch
- Free of Canned Soup!
For more holiday vegan recipes!
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- 2 Cups Green Beans
- 1 Cup Veggie Broth
- 1 Cup Plant Milk
- 3 Tbsp Vegan Butter
- 2 Tbsp Flour
- 1/4 Cup Nutritional Yeast
- 1 Onion
- 8 oz. Mushrooms
- 3 Cloves Garlic
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1- 1 1/2 Cups Fried Onions
- Preheat oven to 400 degrees.
- Bring 4-5 cups water to a boil in a pot over medium heat. Add green beans and cook for 5-6 minutes, then strain and pour into ice water to stop the cooking process and help make them crispy.
- In a large pan over medium heat cook vegan butter, onion and garlic for 2-3 minutes until fragrant. Add mushrooms and cook for 5 minutes until softened.
- Sprinkle with flour and cook for 2-3 minutes stirring constantly to remove the raw flour taste, then add veggie broth and stir. Cook for 2 minutes.
- Turn heat to medium/low and add salt, pepper, nutritional yeast and plant milk. Simmer for 5-8 minutes until thickened. Remove from heat and stir in green beans, nutritional yeast and 1/2 cup fried onions.
- Pour into a casserole dish and sprinkle with 1/2-1 cup more fried onions. Bake for 15-17 minutes until onions are nicely browned.
Amount Per Serving: Calories: 266