Vegan Green Bean Casserole Recipe

If you’re craving a cozy, comforting dish that brings all those nostalgic holiday vibes without any dairy, this Vegan Green Bean Casserole Recipe is coming straight to your rescue. It’s creamy, flavorful, and topped with crispy, golden onions — everything you loved about the classic but made 100% plant-based. Trust me, this recipe has quickly become one of my favorites to share with friends, especially since it manages to fool even non-vegans at the table!

Ingredients & Why They Work

Every ingredient in this vegan green bean casserole recipe plays an important role in building that familiar comfort-food harmony. Plus, most components are pantry-friendly or easy to swap depending on what you have at home!

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• Fresh or frozen green beans: Fresh is lovely in season for crunch, but frozen are perfectly fine anytime and save prep time.
• Olive oil: Adds depth and helps sauté the mushrooms without overpowering other flavors.
• Mushrooms: They bring umami richness that’s essential in recreating that creamy texture in a vegan way.
• Garlic: A little punch of savory flavor amplifies the whole dish.
• Vegetable broth: Helps create the sauce base and layers in more flavor.
• All-purpose flour: Acts as a binder and thickener to get that velvety consistency.
• Unsweetened vegan creamer: I love using a coconut/almond blend – just make sure it’s unflavored and unsweetened to avoid any odd taste.
• Unsweetened, unflavored plant milk: Soy, almond, or cashew milk all work great and keep it creamy while staying neutral in flavor.
• Salt: To bring all the flavors together – always taste as you go!
• French fried onions: The crowning glory – crispy, golden, and addictive. Trader Joe’s and French’s make great vegan-friendly versions.

Tweak to Your Taste

I’m all for making recipes your own — that’s part of the fun! This vegan green bean casserole recipe is a fantastic base, but don’t hesitate to personalize it with flavors or textures you love most.

• Make it gluten-free: Swap in gluten-free flour and a gluten-free version of french fried onions, like those from 365 or homemade crispy shallots. I’ve done this many times and couldn’t tell the difference!
• Spice it up: When I want a bit of warmth, I’ll add a pinch of smoked paprika or cayenne to the sauce — it gives it a lovely depth with just a little kick.
• More veggies: Sometimes I toss in sliced celery or even a handful of fresh herbs like thyme or rosemary to brighten the flavor.
• Healthier crunch: If you’re avoiding fried toppings, toasted breadcrumbs with a drizzle of olive oil can work well — not quite the same, but still delightful.

Step-by-Step: How I Make Vegan Green Bean Casserole Recipe

Step 1: Prep and Cook the Green Beans

First things first, if you’re using fresh green beans, give them a quick trim on the ends — it’s not hard, but helps the texture shine. Bring a big pot of water to a boil, drop those green beans in, and let them cook for about 5 minutes until they’re tender-crisp. Don’t overcook! You want a little snap to hold up when baking. If you’re using frozen, you can skip the boiling and simply thaw and drain them well. Then set those vibrant beans aside.

Step 2: Sauté Mushrooms and Garlic

Heat up your olive oil in a large skillet over medium-high heat. When warm, toss in the sliced mushrooms and minced garlic. Sauté them for 3-5 minutes until the mushrooms soften and release all their rich juices. The aroma here is so incredible—I find myself sneaking tastes as I go!

Step 3: Make the Creamy Sauce

Sprinkle the all-purpose flour right on top of the mushroom mixture and give it a quick stir to coat everything. Now pour in your vegetable broth slowly, stirring until it starts to thicken. Add the vegan creamer next, followed by the plant milk. Keep stirring for about 5 minutes until everything becomes silky and creamy. This slow incorporation is key to avoid lumps. Season with salt, tasting as you go.

Step 4: Combine and Top

Gently fold your cooked green beans into the creamy mushroom sauce in the skillet. Sprinkle about a third of the french fried onions on top of this mixture to distribute some crunch inside. If you don’t have a cast iron skillet, no worries — transfer everything to a greased 9×13-inch casserole dish before adding onions.

Step 5: Bake and Serve

Preheat your oven to 400°F (200°C). Pop the skillet or casserole dish in and bake for about 15-20 minutes until the onions turn golden and crispy but not burnt. Keep a close eye toward the end — those onions can go from perfect to overly dark fast. Serve this warm, hearty casserole straight from the oven and watch it disappear!

How to Serve Vegan Green Bean Casserole Recipe

Garnishes

I love topping mine with extra crunchy french fried onions right before serving for maximum texture. Sometimes I sprinkle a little fresh chopped parsley or thyme for a pop of color and freshness — it brightens up the rich creaminess really well.

Side Dishes

This vegan green bean casserole pairs wonderfully with creamy mashed potatoes or a simple roasted vegetable medley. If you’re going for a full holiday plate, it’s a perfect partner for lentil loaf or any savory main dish you’re serving!

Creative Ways to Present

For dinner parties, I sometimes serve this casserole in mini ramekins for individual portions — it’s festive and adds a touch of elegance. You can also layer it in a clear baking dish to show off the creamy green beans and crisp onion topping like a savory trifle.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly in the fridge for up to 3 days. I’ve noticed it actually tastes even better the next day once all the flavors meld together, though the topping loses some crispness.

Freezing

I’ve frozen the base mixture (green beans with mushroom sauce, no fried onions on top) in a freezer-safe container. When ready to eat, I thaw it overnight in the fridge and then bake with fresh french fried onions sprinkled on top. It reheats nicely and saves time later!

Reheating

For reheating, I pop leftovers in the oven at 350°F for about 15 minutes to warm evenly and revive some crisp to the onions, or microwave in short bursts stirred occasionally if you’re in a hurry.

FAQs

Final Thoughts

This vegan green bean casserole recipe has become my go-to for holidays and weeknight dinners when I want something comforting, delicious, and worry-free. Its balance of creamy, savory, and crispy elements reminds me that plant-based food can be just as cozy and nostalgic as any traditional dish. I’m so excited to share this one with you because I know you’ll love sinking your fork into it as much as I do. Give it a try, tweak it your way, and I bet it’ll become a favorite in your kitchen too!

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