Vegan Green Bean Casserole

5 from 6 votes

If you are looking for a delicious green bean casserole without dairy to serve on Thanksgiving, you’re going to love this vegan green bean casserole. It is still creamy and indulgent while also being totally vegan.

Prep Time5

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 275kcal

Author: Deborah Murphy

Ingredients

1 lb green beans, trimmed and cut into 1" pieces
2 tablespoons vegan butter
8 oz package baby portobello mushrooms, chopped
2 cloves garlic, minced
2 tablespoons all purpose flour
1 1/2 cups unsweetened, unflavored non-dairy milk
1/2 cup vegetable broth
1 teaspoon soy sauce
1 package (6 oz) French crispy fried onions

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add green beans to a saucepan lined with a steamer basket and steam for 5-7 minutes or until fork tender.
Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes. Add the garlic and cook for another minute.
Sprinkle flour evenly over the mushrooms and stir to combine until flour is no longer dry. Add the milk, broth, and soy sauce. Bring to a gentle simmer for 5 minutes or until thickened slightly
Stir in the steamed green beans and 1/3 cup of the French fried onions. (Transfer to an 8x8 inch baking dish if you don't have an oven safe skillet.) Add the rest of the onions as a layer on top. Bake for 11-15 minutes or until bubbly. Allow to cool 5 minutes before serving.

Notes

Make it Gluten Free: Use gluten free flour or cornstarch instead of the all purpose flour for the mushroom sauce, tamari instead of soy sauce, and buy a gluten free brand of french fried onions.

Using Canned Green Beans: if using canned green beans you can skip the steaming step. Make sure to drain them well.

Nutrition