When the holiday season rolls around and the chill sets in, there’s nothing quite like the warmth of a heartwarming casserole to bring everyone together. One evening, while rummaging through the produce drawer, I found a lovely bunch of green beans yearning to be the star of the show. That’s when the idea for this Vegan Green Bean Casserole struck me—a creamy, mushroom-infused dish topped with a satisfying crunch that would make even non-vegans ask for seconds.
This casserole is a delightful twist on a classic that eliminates the heaviness without sacrificing flavor. Imagine tender green beans mingling with sautéed baby portobello mushrooms and a silky, dairy-free sauce that coats each bite in creamy goodness. It’s the perfect solution for those evenings when you want something comforting and delicious but don’t want to dive into fast food. Plus, it’s super simple to whip up! Let’s gather our ingredients and get started on this delectable dish that’s sure to impress your family and friends.
Why You'll Love This Vegan Green Bean Casserole
- This Vegan Green Bean Casserole is incredibly easy to make, allowing you to spend less time in the kitchen and more time enjoying your meal with loved ones.
- The rich and creamy mushroom sauce elevates the flavor, making this dish a true crowd-pleaser that even non-vegans will adore.
- Its versatility means it can be served as a festive holiday side or a comforting weeknight dinner, fitting perfectly into any occasion.
- Plus, the stunning visual appeal of the crispy fried onions on top makes it an eye-catching centerpiece for your table.
Vegan Green Bean Casserole Ingredients
• Get ready to whip up a delightful dish!
For the Casserole
• 1 lb green beans – trim and cut for the perfect tenderness.
• 2 tablespoons vegan butter – brings richness while being plant-based.
• 8 oz baby portobello mushrooms – for an earthy, umami flavor.
• 2 cloves garlic – minced to infuse the sauce with aroma and taste.
For the Sauce
• 2 tablespoons all-purpose flour – helps thicken the creamy goodness.
• 1 1/2 cups unsweetened non-dairy milk – keep it creamy without dairy; a must for the vegan green bean casserole.
• 1/2 cup vegetable broth – adds depth and enhances flavors.
• 1 teaspoon soy sauce – a dash for umami and seasoning.
For the Topping
• 1 package (6 oz) French crispy fried onions – these provide the delightful crunch that everyone loves!
How to Make Vegan Green Bean Casserole
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Blanch green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-5 minutes until they are tender-crisp. Immediately transfer them to an ice bath to stop the cooking, then drain thoroughly and pat dry. Set aside.
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Prepare mushroom sauce: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the chopped mushrooms and sauté for 8-10 minutes until they turn a delightful brown. Add minced garlic and cook for 1 minute until it becomes fragrant.
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Make the roux: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out any raw flour taste.
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Whisk in liquids and season: Gradually whisk in the non-dairy milk and vegetable broth until the sauce is smooth. Bring it to a gentle simmer while stirring frequently, and allow it to thicken for 5-7 minutes. Stir in the soy sauce, and season with salt and pepper to taste.
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Assemble casserole: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large bowl, combine the prepared green beans with the creamy mushroom sauce, ensuring the beans are well coated. Pour the mixture into the prepared baking dish.
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Bake: Bake for 20-25 minutes, until heated through and gently bubbling around the edges, filling your kitchen with wonderful aromas.
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Add topping: Carefully remove the casserole from the oven. Evenly sprinkle about two-thirds of the crispy fried onions over the top. Return the dish to the oven and bake for another 10-15 minutes or until the topping is golden brown and deliciously crispy.
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Serve: Remove from the oven and let rest for 5-10 minutes before serving. Just before serving, sprinkle the remaining one-third of crispy fried onions over the top for maximum crunch.
Optional: Garnish with fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Vegan Green Bean Casserole
Fridge: Store the casserole in an airtight container for up to 3 days. Reheat individual portions in the microwave or bake until heated through.
Freezer: This Vegan Green Bean Casserole can be frozen for up to 2 months. Allow it to cool completely before wrapping tightly in plastic wrap and aluminum foil.
Reheating: For best results, thaw overnight in the fridge before reheating. Bake at 350°F (175°C) for 20-30 minutes until heated thoroughly, adding crispy fried onions just before serving for that extra crunch.
Make Ahead Options
These Vegan Green Bean Casserole preparations are perfect for meal prep enthusiasts! You can blanch the green beans and prepare the creamy mushroom sauce up to 24 hours in advance. To do this, cook your green beans and transfer them to an ice bath, then store them in an airtight container in the refrigerator. Make the sauce and let it cool completely before refrigerating it as well. When you’re ready to serve, simply combine the green beans and sauce before pouring the mixture into your baking dish and baking it as directed. This way, you’ll have a delicious, comforting casserole ready with minimal effort, perfect for busy nights!
What to Serve with Vegan Green Bean Casserole?
There’s nothing like a cozy, comforting meal to warm up your dinner table, and pairing the rich flavors of the casserole can elevate your dining experience even further.
- Crispy Roasted Potatoes: The golden, crispy exterior of roasted potatoes adds a delightful crunch that balances the creamy texture of the casserole.
- Garlic Bread: A warm slice of garlicky goodness brings an aromatic complement, perfect for scooping up that luscious mushroom sauce.
- Quinoa Salad: A light, fresh quinoa salad with tangy lemon dressing keeps your meal vibrant, serving as a refreshing contrast to the rich casserole.
- Sautéed Broccoli: Bright green broccoli spears lightly sautéed in olive oil enhance both color and nutrition, while providing a satisfying crispness.
- Apple Crisp: A warm serving of apple crisp offers a sweet end to your meal, with flavors that beautifully contrast the savory casserole.
- Vegan Red Wine: Pairing your meal with a glass of rich vegan red wine enhances the umami notes of the mushrooms, rounding out your dining experience.
- Herb-Infused Rice: Light and fluffy rice scented with fresh herbs complements the dish’s earthy elements, tying the meal together with its mild flavor.
- Mixed Berry Salad: A refreshing fruit salad enhances the warmth of the casserole, providing a burst of natural sweetness that cleanses the palate.
Vegan Green Bean Casserole Variations
Feel free to add your own flair to this scrumptious recipe, transforming it into something uniquely yours!
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Nutty Crunch: Add 1/2 cup of chopped walnuts or almonds for an extra crunch and rich flavor. This twist not only enhances texture but also boosts the nutritional profile!
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Cheesy Delight: Mix in 1/2 cup of nutritional yeast into the creamy sauce for a cheesy flavor without dairy. The nutty, cheesy taste pairs beautifully with the mushrooms.
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Spicy Kick: Incorporate a teaspoon of red pepper flakes or diced jalapeños for a little heat. This zing brings a delightful contrast to the creamy casserole, waking up your taste buds!
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Herb Infusion: Sprinkle in fresh herbs like thyme, rosemary, or parsley for a fresh burst of flavor. A little green can brighten the casserole and elevate the overall aroma.
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Savory Greens: Fold in 1 cup of fresh spinach or kale along with the green beans. This adds a pop of color and packs in additional nutrients, making it visually appealing and health-boosting!
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Different Mushrooms: Experiment with shiitake, oyster, or cremini mushrooms instead of baby portobellos. Each variety brings its unique earthy flavor that can transform the dish entirely.
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Whole Grain Twist: Substitute all-purpose flour with whole wheat or gluten-free flour in the roux. It maintains texture while accommodating different dietary preferences, providing more wholesome goodness.
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Zesty Citrus: Add zest from one lemon or lime to the creamy sauce for a refreshing burst. The citrus brightens the dish, offering a delightful contrast to the richness of the sauce.
Chef's Helpful Tips
- For the Vegan Green Bean Casserole, make sure to blanch the green beans just until tender-crisp to maintain their vibrant color and texture.
- When sautéing mushrooms, allow them to brown properly to enhance their flavor; avoid overcrowding the pan which can lead to steaming instead of browning.
- Use a whisk to combine the non-dairy milk and vegetable broth gradually, ensuring a smooth sauce free of lumps.
- Remember that the baking times may vary based on your oven, so keep an eye on the casserole to achieve that perfect golden topping.
Vegan Green Bean Casserole Recipe FAQs
How do I choose the right green beans for this recipe?
Choosing fresh green beans is key to making this Vegan Green Bean Casserole truly shine! Look for vibrant green beans that are firm and free from dark spots or blemishes. Ideally, you want beans that snap easily when bent. This ensures maximum freshness and crispness in your dish.
How should I store leftover Vegan Green Bean Casserole?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can either pop individual portions in the microwave or bake the entire casserole until it’s heated through. Just keep an eye on it to prevent drying out!
Can I freeze Vegan Green Bean Casserole?
Yes, you can! I often make a double batch and freeze half for later. Allow the casserole to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best results.
What if my casserole is too thick after baking?
If you find that the casserole is too thick after baking, you can add a splash of non-dairy milk or vegetable broth to loosen it up before serving. When assembling, ensure that the sauce is on the creamy side so it can better coat the beans. If you’re unsure, remove it from the oven, give it a stir, and continue baking until just right.
Are there any dietary restrictions for this dish?
This Vegan Green Bean Casserole is free from animal products, making it perfect for vegans and those with lactose intolerance. However, be cautious with the crispy fried onions, as some brands may contain gluten or allergens. Always check the labels on your ingredients, especially if you’re preparing this dish for someone with allergies. It’s always a good idea to keep it safe!
Equipment
- large pot
- Dutch oven
- Baking dish
- mixing bowl
- Whisk
Ingredients
For the Casserole
- 1 lb green beans trimmed and cut
- 2 tablespoons vegan butter for richness
- 8 oz baby portobello mushrooms for earthy flavor
- 2 cloves garlic minced
For the Sauce
- 2 tablespoons all-purpose flour for thickening
- 1.5 cups unsweetened non-dairy milk keep it creamy
- 1/2 cup vegetable broth adds depth of flavor
- 1 teaspoon soy sauce for umami
For the Topping
- 1 package (6 oz) French crispy fried onions provides crunch
Instructions
How to Make Vegan Green Bean Casserole
- Blanch green beans: Bring a large pot of salted water to a rolling boil. Add green beans and cook for 3-5 minutes until tender-crisp. Transfer to an ice bath to stop cooking, then drain and pat dry.
- Prepare mushroom sauce: In a large pot, melt vegan butter over medium heat. Add chopped mushrooms and sauté for 8-10 minutes until browned. Add minced garlic and cook for 1 minute until fragrant.
- Make the roux: Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to cook out any raw flour taste.
- Whisk in liquids and season: Gradually whisk in non-dairy milk and vegetable broth until smooth. Bring to a simmer and let thicken for 5-7 minutes. Stir in soy sauce and season with salt and pepper.
- Assemble casserole: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Combine green beans with mushroom sauce in a large bowl and pour into the prepared dish.
- Bake: Bake for 20-25 minutes until heated through and bubbling.
- Add topping: Remove from oven, sprinkle two-thirds of crispy fried onions over the top, and bake for another 10-15 minutes until topping is golden brown.
- Serve: Let rest for 5-10 minutes. Sprinkle remaining fried onions over the top and serve.
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