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!