Since I was a kid, this Vegan Green Bean Casserole has to be one of my favorite holiday dishes. As a parent, this dish is one of my kids favorite too. To make this dish vegan you need to swap out a couple of the main ingredients.
Traditional (at least in my family) green bean casserole consisted of canned cream of mushroom soup, dairy milk and canned green beans mixed with fried onions. To make this dish vegan and a little healthier, we’ve swapped out a some of the ingredients.
The updated version is made with fresh or frozen green beans trimmed and rinsed. (Swapping out the canned green beans was easy) To make the beans tender all you need to do is blanch the green beans to soften them up.
The trick to this dish is having a really tasty creamy mushroom sauce. The sauce is made with almond milk and vegetable broth mixed with mushrooms, garlic and onion. To thicken up the sauce I added in corn starch to thicken the soup. To kick up the flavor, I added in some tamari to give it that umami flavor.
- Green beans (fresh or frozen)
- Almond milk
- Vegetable broth
- Corn starch ( can substitute arrowroot flour)
- French Fried Onions (store bought)
First Step: Blanch the green beans in slightly salted water.
Add the green beans to the boiling water for 3-4 minute and remove with a slotted spoon. Create an ice bath for the greens to cool and retain the green color.
Second Step : Create the Mushroom Cream Sauce
In a sauce pan, sauté the onion with a little water for a couple minutes until soft. Add in the mushroom and sauté for about 5 minutes. Next add in the garlic and stir for about 1 minute. Next, coat the mushroom mixture with the cornstarch and stir. Pour in the vegetable broth and whisk together. Add in the almond milk and tamari and continue to whisk at a low simmer for about 5 minutes.
Third Step: Assemble the casserole
In a casserole dish add the blanched green beans, mushroom sauce and the French fried onions and mix together. You can top the remaining onions to the dish.
Cover the the dish with aluminum foil and bake in the oven at 375 degrees for 35 minutes. Next remove the foil and bake in the oven for an additional 10 minutes and the casserole is ready to serve.
P.S. If you make this recipe, leave a comment below, share your pictures on Instagram and tag me with @plantbasedfoodylife … I’d love to see what you make!!!
- 1 lb green beans (rinsed and trimmed) or frozen Fresh or Frozen Green Beans
- 1 cup yellow onion, minced
- 2-3 garlic clove, minced 1 tbsp garlic minced
- 1 cup thinly sliced mushrooms, baby portobello, button mushrooms, cremini mushrooms or mix of different types
- 2 tbsp corn starch can substitute arrowroot flour
- 3/4 cup vegetable broth
- 1 cup unsweetened plain almond milk
- 1½ cup French fried onions make sure they are vegan
- 1 tsp tamari
- salt and pepper to taste to taste
Blanch Green Beans
- Prepare an ice bath for the green beans. To a large bowl add water and ice.
- In a large sauce pan or stock pot bring about 6 cups of water and 1 tsp of salt to a boil. Add in the green beans. Allow to boil for 3-4 minutes.
- Once the beans have been cooking for 3-4 minutes use a slotted spoon and remove the green beans and add to the ice bath so the beans can cool and retain their green color.
Mushroom Cream Sauce
- Preheat the oven 375 degrees
- To a saute pan add the onions with a little water and saute the onion for about 4 minutes. Next add in the mushrooms and saute for 4-5minute until they begin to shrink. Next add in the garlic and saute for about 1 minute.
- Mix in the corn starch to lightly coat the mushrooms, garlic and onion and stir. Next add in the vegetable broth and stir or use a whisk. Next add in the plain almond milk and tamari and continue you to stir as the sauce begins to simmer and thicken. For about 5 minutes.
- Salt and pepper to taste. Set aside
Prepare the Casserole.
- To a casserole dish add the green beans and mix in the mushroom cream sauce and the onion and mix together. Top the dish with any remaining onions.
- Add foil to the casserole and place in the oven for 30-35 minutes.
- Remove the the aluminim foil and bake for an additional 5- 10 minutes to brown.