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Square photo of a vegan green bean casserole

Vegan Green Bean Casserole

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 40 mins
  • Total: 50 mins
  • 8 1x
  • Side Dish
  • American
  • Vegan

Servings 8 1x

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Vegan green bean casserole, absolutely delicious, comforting, and nutritious. It is a super easy-to-prepare recipe perfect to enjoy on Thanksgiving!

Ingredients

  • 2 pounds green beans (900 g), rinsed, trimmed, and cut in half
  • 2 tbsp vegan butter or extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, sliced
  • 12 oz mushrooms (340 g), sliced
  • 4 tbsp flour, gluten-free if needed
  • 1 and ½ cups unsweetened plant milk (375 ml), I used soy milk
  • 1 and ½ cups vegetable stock (375 ml)
  • 2 tbsp nutritional yeast 
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp ground black pepper

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Boil the green beans for 3-5 minutes. Drain and rinse with cold water to stop the cooking. Drain and set aside.
  3. Heat the vegan butter in a large skillet.
  4. Add the onion and garlic and cook over medium-high heat for about 3-5 minutes, stirring occasionally.
  5. 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.
  6. Add the flour and cook over medium heat for 1-2 minutes, stirring frequently. 
  7. Pour the milk and the stock into the skillet slowly, stirring until incorporated.
  8. Add the spices (nutritional yeast, thyme, salt, and pepper), stir, and cook over medium-high heat until the sauce thickens.
  9. Add the green beans and toss to coat
  10. 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. 
  11. Serve with some other veggies or add vegan bacon, French fried onions, seitan, tempeh, or tofu.
  12. 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.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 121
  • Sugar: 3.7 g
  • Sodium: 327 mg
  • Fat: 4.5 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 16.7 g
  • Fiber: 5.8 g
  • Protein: 7.1 g