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Green Bean Vegan Casserole

Bursting with savory flavor, this classic holiday dish will be a hit any time of the year. This vegan green bean casserole is loaded with wholesome ingredients and so delicious that even the kids will eat it.

overhead shot of green bean casserole in red baking pan

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.

You’ll love this healthier green bean casserole because it’s…

  • Creamy
  • Herby
  • Guilt-free
  • Low-fat
  • Dairy-free & can be gluten-free
  • Bursting with flavor
  • Perfect for Thanksgiving and Christmas dinners
  • A terrific make-ahead casserole
vegan casserole with green beans on fork

Though green bean casserole is traditionally thought of as a holiday dish, I vote for making this vegan green bean recipe year-around!

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How to make vegan green bean casserole

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 onion, garlic, and mushrooms. I like to cut my onion into crescents as shown in the video.

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.

fry pan with sauted onions

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

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 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.

ingredients on marble countertop

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.

Now is the time to add canned green beans if using you’re them. Coat them well with the thickened mixture.

green beans, onions, and mushroom soup in fry pan

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.

green bean casserole in red baking dish

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 and serve warm.

green bean casserole in red baking dish

Tips for making vegan green bean casserole

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.

There is a demo video of me sauteing the onions in veggie broth instead of oil that should be very helpful if you aren’t used to cooking without oil.

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.

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.

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.

It will keep well in an airtight container in the refrigerator for about a week. It also freezes well.

green bean casserole in pan with 2 dishes on side

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More great vegan holiday recipes

vegan green bean casserole in cuisinart red pan on wooden table

Green Bean Vegan Casserole

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Bursting with savory flavor, this classic holiday dish will be a hit any time of the year. Vegan green bean casserole is loaded with wholesome ingredients and so delicious that even the kids will eat it.

Ingredients

  • 3 (15 oz) cans green beans or 5 cups of fresh green beans
  • 1 large onion
  • 3 garlic cloves
  • 1 cup mushrooms
  • ¼ cup veggie broth
  • ½ cup white wine
  • ½ cup flour (gluten-free if desired)
  • 1-1/2 cup plant milk
  • 1-1/2 tbsp soy sauce (or amino acids for GF)
  • 2 Tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/8 tsp nutmeg
  • ½ tsp thyme
  • 1/2 tsp salt
  • ¼ tsp black pepper
  • 1/2 cup dairy-free panko bread crumbs
  • 3 Tbsp sliced almonds
  • 1 tsp smoked paprika
  • 1 Tbsp homemade parmesan (optional, link below)

Instructions

1. Preheat oven to 350 degrees and line a 2-quart casserole dish (approximate size) with parchment paper to prevent sticking.

2. If using fresh green beans, wash, trim ends, and cut into bite-size pieces. Set to the side.


3. Slice the onions, garlic, and mushrooms. I like to cut my onions into crescents.

4. 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.

5. 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.

6. Next, add minced garlic and diced mushrooms, along with the white wine to the pan and cook another 5 minutes, stirring often.

7. In a small bowl, combine flour, plant-milk, soy sauce, nutritional yeast, and all the spices EXCEPT for the smoked paprika. Whisk together well.

8. Add this milk-spice mixture to the pan of veggies and stir until thickened, approximately 2-3 minutes.  

9. Now is the time to add canned green beans if using you’re them. Add the beans to the pan and coat them well with the thickened mixture.

10. Pour into the casserole dish lined with parchment paper and spread out the mixture evenly in the pan.

11. 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.

12. 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.

13. Remove from oven, allow to cool, and serve.



Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 3.7gTrans Fat: 0gCarbohydrates: 35gFiber: 6gProtein: 9.4g

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.

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