Green Bean Vegan Casserole
This vegan green bean casserole is a deliciously creamy and comforting dish that everyone will love, even non-vegans! It’s the perfect addition to holiday gatherings, bringing a classic flavor with a plant-based twist that will delight your guests and elevate your festive table!
Everyone can enjoy this dish because it’s completely dairy-free and can easily be made gluten-free. Piled high with green beans, mushrooms, onions, garlic, almonds, and spices, no one will ever know this masterpiece is actually a healthier green bean casserole.
We have other nutritious casserole dishes on this website like this incredible vegan hash brown casserole and our dairy-free sweet potato casserole. As a matter of fact, we have a whole category page of our vegan casserole dishes for you to try!
Reasons you will love this casserole
- Creamy and Delicious – This vegan green bean casserole offers a rich, creamy texture and savory flavors, making it a satisfying alternative to traditional versions everyone will enjoy.
- Perfect for Holiday Gatherings – A festive favorite, this casserole is an ideal dish for holiday celebrations, adding a plant-based twist that appeals to both vegans and non-vegans alike.
- Healthier Choice – Packed with fresh green beans and made with wholesome ingredients, this casserole is a healthier take on a classic comfort food, providing essential nutrients without compromising on flavor.
Ingredients you will need
- Green beans- Use fresh, frozen, or canned green beans for this casserole. Fresh green beans offer a satisfying crunch, while frozen green beans are convenient and retain their nutrients, making either option perfect for creating a classic, hearty casserole. Canned are good for convenience.
- Onion & garlic- Add depth and rich flavor to the dish. Sautéing them enhances their natural sweetness and creates a savory base that complements the green beans, making the casserole more aromatic and delicious.
- Mushrooms- Create a rich, umami flavor and meaty texture that enhances the dish. Their earthy taste complements the freshness of the green beans and the creaminess of the sauce, creating a well-rounded and satisfying casserole.
- Nutritional yeast- Adds a cheesy, savory flavor without any dairy. It contributes a rich, umami taste that enhances the overall depth of the dish while also being an excellent addition for achieving a creamy, flavorful sauce that satisfies cravings for comfort food while keeping the dish plant-based and nutritious.
- Seasonings– Soy sauce, onion powder, garlic powder, nutmeg, thyme, and smoked paprika help create the delicious profile of this casserole.
- Bread crumbs- Dairy-free breadcrumbs are used in green bean casserole to create a crispy, flavorful topping that adds texture and contrast to the creamy filling.
Tips & Suggestions
- Green Beans: Either fresh, canned, or frozen green beans can be used in this recipe. I chose to use canned but any of these will work just fine.
- Thickness: When adding the flour, milk, and spice mixture to the hot pan, if it seems too thick, simply add more plant milk to get to the desired consistency.
- Making Cashew Parmesan: The homemade vegan parmesan is optional, but I highly recommend it. It’s very simple to make and keeps for weeks at room temperature and months in the refrigerator. It can be added to veggie pizza, pasta, and many other recipes.
- Make-Ahead-Dish: This vegan casserole is a great make-ahead casserole that reheats well. Cook ahead of time or assemble and keep in the refrigerator until ready to bake.
How to make vegan green bean casserole
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Preheat the oven to 350°F and line a 2-quart casserole dish (approximate size) with parchment paper to prevent sticking.
If using fresh green beans, wash them, trim ends, and cut them into bite-size pieces. Set to the side.
STEP #2: Heat a non-stick skillet and add the onion slices. Allow them to begin browning and then add a little veggie broth. Continue cooking and stirring for approximately 5 minutes. See my demo video of this recipe below to see how this is done. I love my Ozer non-stick pan for sauteing vegetables without oil.
STEP #3: If using fresh or frozen green beans, add approximately 1/3 cup more of veggie broth and the beans to the pan and allow to cook for 5 minutes. If you are using canned green beans, you can skip this step because the cooked beans will be added later.
STEP #4: Next, add minced garlic and diced mushrooms, along with the white wine to the pan and cook another 5 minutes, stirring often.
STEP #5: In a small bowl, combine flour, plant milk, soy sauce, nutritional yeast, and all the spices EXCEPT for the smoked paprika. Whisk together well.
STEP #6: Add this milk-spice mixture to the pan of veggies and stir until thickened, approximately 2-3 minutes. If it becomes too thick, add a little more milk.
STEP #7: Now is the time to add canned green beans if you are using them. Coat them well with the thickened mixture.
STEP #8: Pour into the casserole dish lined with parchment paper and spread out the mixture evenly in the pan.
Top with dairy-free panko or breadcrumbs. Next, sprinkle sliced almonds and smoked paprika over the top. Another great addition is homemade vegan parmesan, though it is optional.
STEP #9: Place in the oven to bake for approximately 30 minutes. Oven cooking times vary, so begin checking on it around the 20-minute mark.
STEP #10: It will be done when it is nice and brown and bubbly on the top. Remove from the oven and serve warm.
Frequently Asked Questions
You can prepare the casserole up to the point of baking, then cover and refrigerate it for up to a day. When ready to serve, simply bake it straight from the fridge, adding a few extra minutes to the cooking time.
Yes, you can freeze vegan green bean casserole. Just ensure it’s in an airtight container and freeze it before baking. When ready to eat, thaw it in the fridge overnight and bake until heated through.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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Green Bean Vegan Casserole
Ingredients
- 3 15 oz cans green beans, drained or 5 cups of fresh green beans
- 3/4 cup onion, diced
- 3 cloves garlic
- 1 cup mushrooms
- ¼ cup veggie broth
- ½ cup white wine
- ½ cup flour gluten-free if desired
- 1.5 cup plant milk
- 1.5 tablespoons soy sauce or amino acids for GF
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- ½ teaspoon thyme
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 1/2 cup dairy-free panko breadcrumbs
- 3 tablespoons sliced almonds
- 1 teaspoon smoked paprika
- 1 tablespoons homemade parmesan optional, link below
Instructions
- Preheat oven to 350 degrees and line a 2-quart casserole dish (approximate size) with parchment paper to prevent sticking.
- If using fresh green beans, wash, trim ends, and cut into bite-size pieces. Set to the side.
- Slice the onions, garlic, and mushrooms. I like to cut my onions into crescents.
- Heat a non-stick skillet and add the onion slices. Allow them to begin browning and then add a little veggie broth. Continue cooking and stirring for approximately 5 minutes. See my demo video of this recipe below tosee how this is done.
- If using fresh green beans, add approximately 1/3 cup more of veggie broth and the beans to the pan and allow to cook 5 minutes. If you are using canned green beans, you can skip this step because the cooked beans will be added later.
- Next, add minced garlic and diced mushrooms, along with the white wine to the pan and cook another 5 minutes, stirring often.
- In a small bowl, combine flour, plant-milk, soy sauce, nutritional yeast, and all the spices EXCEPT for the smoked paprika. Whisk together well.
- Add this milk-spice mixture to the pan of veggies and stir until thickened, approximately 2-3 minutes.
- Now is the time to add canned green beans if you are using them. Add the beans to the pan and coat them well with the thickened mixture.
- Pour into the casserole dish lined with parchment paper and spread out the mixture evenly in the pan.
- Top with dairy-free panko or breadcrumbs. Next, sprinkle sliced almonds and smoked paprika over the top. Another great addition is homemade vegan parmesan, though it is optional.
- Place in the oven to bake for approximately 30 minutes. Oven cooking times vary, so begin checking on it around the 20-minute mark. It will be done when it is nice and brown and bubbly on the top.
- Remove from oven, allow to cool, and serve.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
White wine or white wine vinegar?
I use white wine for sauteeing. The acohol cooks out. I hope you enjoy the recipe.
Would this be good without the almonds or do the nuts make it?
Amelia- You could leave the nuts out. I like the texture they add, but they aren’t completely necessary.
Do you drain the canned green beans for green bean casserole or add them with the liquid?
Karen- Yes, the green bean juice needs to be drained off before adding them to the casserole. Enjoy!