This Vegan Green Bean Casserole is creamy, flavorful and topped with delicious crispy onions! It’s easy to make and perfect for your vegan Thanksgiving this year!
I don’t actually remember ever having green bean casserole growing up but it’s always been a favorite of my husbands. I decided to try my hand at making it this year and this vegan version turned out great! If you’re looking for a Vegan Green Bean Casserole recipe for your Thanksgiving dinner this year, I have you covered!
If you’ve been following me for a while, you might have noticed that I don’t cook with mushrooms, like ever. This is actually the first recipe I’ve ever used them in! 🙂 And, I have to say that I enjoyed them in this recipe! Not sure they’ll be making a regular occurrence on here, but stay tuned!
INGREDIENTS FOR MY VEGAN GREEN BEAN CASSEROLE RECIPE
- Green Beans – I like to use fresh green beans but frozen would work as well, just make sure you thaw them first. For some reason I have a memory of seeing green bean casserole with thin, sliced green beans in it so I decided to slice mine in half, lengthwise. That step is totally optional though!
- Cream of Mushroom Soup – Since I made this green bean casserole from scratch and vegan, I made my own version of cream of mushroom soup. I just make a rue by cooking together vegan butter and flour and then adding in some plant based milk and broth. You cook it until it gets nice and thick and resembles a creamy soup.
- Crispy Onions – You can make your own crispy onions but I was able to find a vegan version at Sprouts and they worked great!
HOW TO MAKE GREEN BEAN CASSEROLE
There are a few steps in making green bean casserole completely from scratch but they’re all easy and most can even be done ahead of time!
- You start by blanching your green beans. This will partially cook them but help them keep their bright green color. You blanche them by placing them in boiling salted water for a few minutes and then putting them immediately into ice water for at least 10 minutes.
- Make your mushroom cream sauce – Saute your onion and mushrooms until mushrooms are browned and remove from the pan. Cook together your butter, flour and garlic and then add the milk and broth and cook until thickened and then add your seasonings.
- Add back in the green beans and mushroom and onion mixture and combine. Pour into an oven safe dish, cover with foil and bake for 30 minutes. Remove foil, top with crispy onions and then bake for another 10-15 minutes until onions are browned.
WAYS TO MAKE THIS CASSEROLE AHEAD OF TIME
- You can blanche the green beans up to 3 days in advance and just store in the refrigerator until ready to use.
- You can assemble the entire casserole just up the point of baking it and store it in the refrigerator for up to 2 days. Just cover with foil and follow the baking directions.
- You can fully assemble and cook the green bean casserole up until the point where you would remove the foil and add the crispy onions. Refrigerate for up to 2 days and then bake until the casserole is heated through, add the crispy onions and bake another few minutes.
I don’t always make everything from scratch but Thanksgiving and Christmas are the times when it feels special to put lots of love into the food you’re cooking. This year is obviously a little different for most people and honestly, we’re probably going to have a pretty low-key Thanksgiving around here with just my husband and our two boys.
What are your Thanksgiving plans this year? Are you still meeting up with family or keeping it low key?
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This delicious vegan green bean casserole is made from scratch and so creamy! It’s a favorite of both vegans and carnivores!
- 12 ounces fresh green beans (340 g)
- 1 teaspoon olive oil
- 1/2 large yellow onion, diced
- 1 tablespoon vegan butter
- 1 1/2 cups thinly sliced mushrooms, I used baby Bella
- 1 teaspoon fresh thyme leaves
- 1/4 cup vegan butter
- 1/4 cup flour
- 2 cloves garlic, minced
- 1 teaspoon dijon mustard
- 2 tablespoons nutritional yeast
- 1 1/2 cups plain, plant based milk, I like almond milk
- 1 1/2 cups vegetabe broth
- 1 cup crispy fried onions, or more if you like
- Salt and pepper
- Bring a large pot of salted water to a boil and add in your green beans. Let cook for about 3 minutes and then remove and immediately place in a bowl of salted ice water. Set aside until ready to use.
- Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes and then add 1 tablespoon butter, mushrooms, thyme and a pinch of salt and pepper. Cook until mushrooms are browned, about 10 minutes.
- In a large pot add 1/4 cup butter and the garlic. Let butter melt and then add the flour, mustard and nutritional yeast and stir until a thick paste has formed. Pour in the milk and veggie broth, stir and let cook until a thick sauce has formed, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.
- Pre-heat oven to 400 degrees F. Add the green beans and mushrooms to the soup mixture and stir everything together. Pour into an oven safe dish and cover with aluminum foil. Bake until green beans have cooked through, about 20 minutes. Uncover and add the fried onions and bake for another 3-5 minutes, until onions are browned. Serve immediately or keep warm until ready to serve.