A Classic Side Dish Reimagined

This vegan green bean casserole is a dairy-free take on a beloved classic. With tender green beans, a creamy mushroom sauce, and a crunchy topping, it’s perfect for holiday feasts or family dinners. Let’s dive into the recipe!
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Ingredients
  

  • For the Green Beans:
  • 1 lb 450g fresh green beans, trimmed and cut in half
  • Salt for blanching water
  • For the Mushroom Sauce:
  • 2 tablespoons olive oil or vegan butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 8 oz 225g mushrooms, finely chopped (such as cremini or button mushrooms)
  • 2 tablespoons all-purpose flour use gluten-free if needed
  • 1 1/2 cups unsweetened plant-based milk such as almond or soy
  • 1/2 cup vegetable broth
  • 1 teaspoon soy sauce or tamari
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • For the Topping:
  • 1 cup crispy fried onions check labels for vegan options
  • 1/2 cup panko breadcrumbs use gluten-free if needed
  • 2 tablespoons olive oil or vegan butter melted

Instructions
 

  • Prepare the Green Beans:
  • Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until bright green and slightly tender.
  • Drain the beans and transfer them to an ice water bath to stop the cooking process. Once cooled, drain and set aside.
  • Make the Mushroom Sauce:
  • Heat olive oil or vegan butter in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
  • Add the mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes.
  • Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
  • Slowly whisk in the plant-based milk and vegetable broth, ensuring no lumps remain.
  • Add the soy sauce, thyme, salt, and pepper. Simmer the sauce for 5-7 minutes, or until thickened. Remove from heat.
  • Assemble the Casserole:
  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the blanched green beans with the mushroom sauce. Transfer the mixture to a greased casserole dish.
  • Prepare the Topping:
  • In a small bowl, mix the crispy fried onions, panko breadcrumbs, and melted olive oil or vegan butter until well combined.
  • Sprinkle the topping evenly over the green bean mixture.
  • Bake:
  • Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling.
  • Serve:
  • Remove from the oven and let cool for a few minutes before serving. Enjoy this creamy, crunchy side dish with your favorite main courses.

Notes

Tips and Variations:
For a nutty flavor, use cashew cream in place of some or all of the plant-based milk.
Add a pinch of smoked paprika or nutritional yeast to the topping for extra depth of flavor.
Make it ahead: Assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. Add the topping and bake before serving.
Closing Thoughts:
This vegan green bean casserole combines the nostalgic flavors of the classic dish with plant-based goodness. It’s sure to be a hit at your table! Enjoy!