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