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!
Servings: 6 servings
Calories: 220kcal
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Green Beans: Either fresh, canned, or frozen green beans can be used in this recipe. I chose to use canned for convenience but any of these will work well.
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.
Make Ahead- 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.
Freezing- This casserole can be frozen. 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.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 35g | Protein: 9.4g | Fat: 3.7g | Fiber: 6g