Classic Vegan Green Bean Casserole

If you ask me, green bean casserole doesn’t need dairy to be delicious.

This plant-based version of the classic holiday side dish brings all the comfort and nostalgia you remember, just without any animal products. Fresh green beans and mushrooms swim in a creamy homemade sauce that’s rich and satisfying.

It’s topped with crispy fried onions and baked until bubbly, just like the original version grandma used to make. The simple swaps make it perfect for everyone at the table, whether they’re vegan or not.

It’s a cozy, crowd-pleasing side that feels right at home during the holidays or any family gathering.

What Kind of Green Beans Should I Use?

While this recipe calls for frozen green beans, you’ve actually got several options that’ll work great. Fresh green beans are fantastic when they’re in season – just look for ones that are bright green, snap easily, and don’t have any brown spots. Frozen green beans are super convenient and work perfectly in this casserole since they’re already trimmed and cut to size – plus, they’re typically picked and frozen at peak freshness. If you’re using fresh beans instead of frozen, you’ll want to trim off the ends and cut them into 2-inch pieces, then blanch them in boiling water for about 5 minutes before adding them to your casserole. Just avoid canned green beans for this recipe, as they tend to be too soft and can make your casserole mushy.

Options for Substitutions

This vegan twist on a classic casserole is pretty adaptable! Here are some helpful swaps you can try:

• Non-dairy milk: Any plant-based milk works here, but stick to unsweetened varieties. Almond, cashew, or even coconut milk are good options – just avoid rice milk as it’s too thin.
• All-purpose flour: For gluten-free needs, try rice flour, chickpea flour, or a 1:1 gluten-free flour blend. Each will work similarly to thicken the sauce.
• Panko breadcrumbs: You can use regular breadcrumbs, crushed crackers, or even crushed cornflakes. For a grain-free option, try ground nuts or crushed pork rinds if you’re not strictly vegan.
• Frozen green beans: Fresh green beans work great too – just trim and cut them first. You could also try asparagus or broccoli, but you’ll want to blanch them briefly before adding to the casserole.
• Yellow onions: White onions or shallots can step in for yellow onions. If you’re short on time, you can even use pre-made fried onions from the store – just skip the onion-cooking steps.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan green bean casserole is ending up with a watery sauce – to prevent this, make sure to thoroughly drain your thawed green beans and pat them dry with paper towels before adding them to the casserole. When preparing the onion topping, a common mistake is rushing the cooking process – take your time to slowly caramelize the onions over medium-low heat for about 25-30 minutes, stirring occasionally, until they reach a rich golden brown color. To avoid a gummy or lumpy sauce, gradually whisk the non-dairy milk into your flour mixture, ensuring each addition is fully incorporated before adding more. For the crispiest topping, wait until the last 10 minutes of baking to add your breadcrumb mixture, and consider placing the casserole under the broiler for the final 2-3 minutes (but watch carefully to prevent burning).

What to Serve With Green Bean Casserole?

This cozy green bean casserole fits right in with other holiday favorites, making it perfect for your Thanksgiving or Christmas spread! Since it’s on the creamy side, try pairing it with some protein options like roasted tofu, seitan roast, or your favorite plant-based turkey alternative. I love serving it alongside other classic sides too – think mashed potatoes, cranberry sauce, or roasted root vegetables. For everyday meals, you can keep it simple with some quinoa or brown rice to soak up all that tasty mushroom sauce.

Storage Instructions

Keep Fresh: This vegan green bean casserole stays good in the fridge for up to 4 days when kept in an airtight container. The crispy onion topping might lose some crunch, so you might want to store it separately if you’re planning leftovers.

Make Ahead: You can prep this casserole a day in advance – just assemble everything except the crispy onion topping and breadcrumbs. Keep it covered in the fridge, then add the toppings right before baking. This is super handy for holiday meal prep!

Warm Up: To serve it again, pop it in the oven at 350°F for about 15-20 minutes until it’s heated through. If you’re in a hurry, the microwave works too, but the topping won’t be as crispy. You can always add a fresh sprinkle of panko breadcrumbs before reheating to bring back some crunch.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 15-20 g
• Carbohydrates: 100-110 g

Ingredients

• 2 yellow onions, thinly sliced
• 2 tablespoons non-dairy milk (like oat or soy)
• 1/4 cup all-purpose flour (opt for gluten-free if needed)
• 1/4 cup panko breadcrumbs (gluten-free option available)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 recipe for vegan condensed mushroom soup
• 1/2 cup of non-dairy milk (such as soy or oat)
• 1 bag (500g) frozen green beans, thawed and cut into 2-inch pieces

Step 1: Prepare the Baking Sheet and Preheat Oven

Preheat your oven to 450°F (230°C).

Line a large baking sheet with parchment paper or lightly grease it to prevent sticking during cooking.

Step 2: Coat and Season the Onions

In a large bowl, add the onions and drizzle them with plant-based milk.

Toss to ensure all the onion slices are evenly coated.

Sprinkle over the flour, panko, salt, and pepper, then toss again to mix everything together thoroughly.

Step 3: Bake the Onions

Spread the coated onions evenly over the prepared baking sheet.

Place the sheet in the preheated oven and bake for about 20 minutes.

Make sure to stop and toss the onions often during baking to ensure even cooking and browning.

Watch closely near the end to avoid burning.

Step 4: Prepare the Casserole Base

Once the onions are done, reduce the oven heat to 350°F (180°C).

In a 9″ x 12″ casserole dish or similar size, mix together the prepared Vegan Condensed Mushroom Soup and additional plant-based milk.

Add the green beans to the soup mixture and toss to combine evenly.

Step 5: Bake the Casserole

Place the casserole dish in the oven and bake for about 20 minutes, or until the mixture is heated throughout to your satisfaction.

Step 6: Add the Onions and Final Bake

Remove the casserole from the oven and evenly spread the prepared onions over the top.

Return the dish to the oven and bake for an additional 10 minutes, allowing the onions to become even crisper and more golden.

Serve the dish hot and enjoy your flavorful, plant-based casserole.