Thanksgiving is one of my favorite holidays because it’s centered solely around eating. And one of my favorite dishes (besides dessert) is this vegan green bean casserole.
Think tender green beans, and crispy browned mushrooms, tossed in a creamy mushroom soup, topped with fried onions. What’s not to like about this casserole?
Unlike most vegan green bean casserole recipes, this version doesn’t use canned mushroom soup. Instead, it uses a homemade cream of mushroom soup.
And for all my gluten-free girlies, you can easily make this vegan green bean casserole gluten-free as well. I included instructions in the recipe notes.
Ingredients for this Vegan Green Bean Casserole
Here’s everything you’ll need to make this healthy vegan green bean casserole.
- Green beans: Duh!
- Mushrooms: I like using baby bella mushrooms.
- Sweet white onion
- Garlic cloves
- Cashew milk: As always, I used my homemade cashew milk which is so much creamier and richer than anything from the store. So if you’re making this recipe, make my homemade cashew milk for best results.
- Fried onions: For convenience, I like buying fried onions from the store. Oh, and many grocery stores also carry gluten-free fried onions as well.
- Olive oil
- Spelt flour or all-purpose flour: I love spelt flour so much, particularly One Degree Organics Sprouted Spelt Flour. It has a wonderful nutty flavor, tons of fiber, and nutrients. However, the main reason I love their spelt flour is because it’s sprouted. Which reduces the phytic acid content in the flour and makes it easier to absorb the micronutrients.
- Fresh thyme
- Black pepper
- Kosher salt
Prepping this Ahead of Time
Ok, so if you want to prep this ahead of time, here’s what to do.
Skip preparing the green beans and make the mushroom soup as directed in the instructions. Then place in the fridge for up to 3 days. The green beans tend to get soggy once they’re cooked, so prepare the same day you’re going to serve the casserole.
When you’re ready to prepare the casserole, prepare the green beans, assemble, and bake.
What to Serve with this Casserole
I love pairing this casserole with these crispy smashed garlic and lemon potatoes and a cozy baked salad like this baked kale salad with crispy quinoa or roasted brussels sprout salad.
If you’re not plant-based, this would go well with any classic American turkey or chicken dish as well.
Sharing is Caring!
If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!
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Vegan Green Bean Casserole
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 5 servings 1x
- Category: Side Dishes
- Cuisine: American
Description
Think tender green beans, and crispy browned mushrooms, tossed in a creamy mushroom soup, topped with fried onions. And unlike most green bean casseroles, this version doesn’t use canned mushroom soup!
Ingredients
- 1 pound (400 g) fresh green beans rinsed, trimmed and halved
- 4 tbsp olive oil
- ½ medium onion finely minced
- 2 cloves garlic minced
- 12 ounces (350 g) baby bella or cremini mushrooms, thinly sliced
- 4 tbsp spelt flour or all-purpose flour*
- 1 tsp finely minced fresh thyme
- 1 teaspoon black cracked pepper
- 1 teaspoon kosher salt, plus more as needed
- 1 cup cashew milk**
- 1 cup water
- ½ cup + 1 cup fried onions, use more as needed***
Instructions
- Preheat the oven to 450°F and move the oven rack to the upper middle.
- Bring a large pot of water to a boil and add in a generous pinch of salt. Add the green beans and boil for about 8 minutes or until tender but they still have some bite. Drain in a colander and rinse with cold water to stop the cooking process for 1 minute. Drain and set aside.
- Drizzle the olive oil in a deep skillet over medium-high heat. Once the oil is shimmering, add in the onions and sauté until translucent, about 5 minutes. Next, add in the garlic and cook until fragrant, about 2 minutes.
- Add in the mushrooms and cook for 10 minutes, until brown and starting to crisp. Do not stir the mushrooms while they cook. This will help them brown nicely and ensure the water from the mushrooms can evaporate quickly.
- Reduce the heat to medium-low, sprinkle in the flour, thyme, black pepper, and salt, and stir constantly for 1 minute. This will help get rid of the raw flour flavor.
- Lastly, pour in the cashew milk and water, stir gently, and let the soup simmer for 5-6 minutes until thickened.
- Remove the pot from the heat and stir in the cooked green beans with the ½ cup of fried onions. Bake until bubbling, about 15 minutes. Remove and serve immediately, topped with the remaining 1 cup of fried onions.
Notes
*If you’re gluten-free you can swap in Bob’s Red Mill 1:1 GF flour or any 1:1 GF flour blend. Another option is to use 1 tbsp of arrowroot starch, but the flour will add more flavor.
**As always, I used my homemade cashew milk which is so much creamier and rich than anything from the store. So if you’re making this recipe, make my homemade cashew milk for best results.
***If you’re gluten-free, most grocery stores sell gluten-free fried onions. Linking an option here that tastes amazing and has wonderful ingredients.
Depending on whether you double or triple the recipe, you may need divide the casserole into two dishes to bake. I recommend using a dutch oven if you can, but any 12″x8″ or 13″x9″ ceramic casserole dish will work.
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