Vegan green bean casserole, absolutely delicious, comforting, and nutritious. It is a super easy-to-prepare recipe perfect to enjoy on Thanksgiving!
This vegan green bean casserole is out of this world! It's so healthy and nutritious, yet super creamy, flavorful, and delicious. I love it because it's SO cozy and comforting I could eat it every day!
However, I make it less often than I'd like and I don't really know why - but it's always on my table during the holiday season! It's light but tasty at the same time, and it smells so good no one is ever able to resist its deliciousness!
What's good about this recipe is that you can make it as you please, adding or replacing any ingredient that you don't like, especially when it comes to seasoning. Although I suggest you try it this way, this dish is totally customizable.
Vegan green bean casserole, easy to prepare, affordable, and savory. To make it you need simple and common ingredients and it's always a good idea to serve it during holidays like Thanksgiving. It's completely mouthwatering!
How to make vegan green bean casserole - Step by step
- Preheat the oven to 400ºF or 200ºC.
- Boil the green beans for 3-5 minutes (photo 1). Drain and rinse with cold water to stop the cooking. Drain and set aside.
- Heat the vegan butter in a large skillet (photo 2).
- Add the onion and garlic and cook over medium-high heat for about 3-5 minutes (photo 3), stirring occasionally.
- Then add the mushrooms (photo 4) and cook for about 5 to 10 minutes or until golden brown (photo 5), stirring occasionally. My mushrooms were ready in 7 minutes or so.
- Incorporate the flour (photo 6) and cook over medium heat for 1-2 minutes, stirring frequently.
- Slowly pour the plant milk and the vegetable stock into the skillet (photo 7), stirring until incorporated (photo 8).
- Add the spices (photo 9), stir, and cook over medium-high heat until the sauce thickens (photo 10).
- Add the green beans and toss to coat (photo 11).
- Transfer the mixture to a large baking dish (9×13 inch or a similar size, about 23×33 cm) (photo 12). Bake for about 15 minutes or until bubbling around edges.
- Serve immediately.
Pro tips
- Canned green beans are also a good option for this recipe, although I like fresh green beans better and they are also ready in no time.
- You could use garlic powder and onion powder, especially if you want to save some time.
- Brown rice flour is my favorite gluten-free flour for this recipe.
- Feel free to add any spices or fresh or dried herbs you have on hand.
What is a vegan green bean casserole?
This vegan green bean casserole is a healthy side dish perfect to serve during the holiday season. It's creamy and delicious, as well as nutritious, as it's packed with lots of greens.
It contains lots of vitamins, and as this version is completely vegan, it's totally cholesterol-free!
How long will this vegan green bean casserole keep?
If you have any leftovers, remember to keep them in an airtight container in the fridge for about 3-5 days.
Can I freeze this vegan green bean casserole?
Yes! You can keep the leftovers in the freezer for 10-12 months. To freeze it, let it cool first, transfer it into a freezer-friendly container, and put it in the freezer.
However, if you have lots of leftovers, I recommend you split them into individual portions and freeze them separately. That way, you won't have to defrost all the batch at the same time and it will last longer!
To thaw, transfer it into the fridge 1 day before eating it. You can reheat it in the microwave or in a saucepan over medium heat.
How to serve this vegan green bean casserole
This side dish goes amazingly well with plenty of different recipes. You can serve it with some other veggies or add vegan bacon or French fried onions, or even any meat substitute such as seitan, tempeh, or tofu.
Looking for more side dish recipes?
Did you make this vegan green bean casserole recipe?
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Vegan Green Bean Casserole
Ingredients
- 2 pounds green beans, rinsed, trimmed, and cut in half
- 2 tablespoon vegan butter or extra virgin olive oil
- 1 onion, chopped
- 4 cloves of garlic, sliced
- 12 oz mushrooms, sliced
- 4 tablespoon flour, gluten-free if needed
- 1 and ½ cups unsweetened plant milk, I used soy milk
- 1 and ½ cups vegetable stock
- 2 tablespoon nutritional yeast
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Boil the green beans for 3-5 minutes. Drain and rinse with cold water to stop the cooking. Drain and set aside.
- Heat the vegan butter in a large skillet.
- Add the onion and garlic and cook over medium-high heat for about 3-5 minutes, stirring occasionally.
- Then add the mushrooms and cook for about 5 to 10 minutes or until golden brown, stirring occasionally. My mushrooms were ready in 7 minutes or so.
- Add the flour and cook over medium heat for 1-2 minutes, stirring frequently.
- Pour the milk and the stock into the skillet slowly, stirring until incorporated.
- Add the spices (nutritional yeast, thyme, salt, and pepper), stir, and cook over medium-high heat until the sauce thickens.
- Add the green beans and toss to coat.
- Transfer the mixture to a large baking dish (9×13 inch or a similar size, about 23×33 cm). Bake for about 15 minutes or until bubbling around edges.
- Keep the leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 10-12 months.
Notes
- Canned green beans are also a good option for this recipe, although I like fresh green beans better and they are also ready in no time.
- You could use garlic powder and onion powder, especially if you want to save some time.
- Brown rice flour is my favorite gluten-free flour for this recipe.
- Feel free to add any spices or fresh or dried herbs you have on hand.
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