Creamy vegan green bean casserole which is comforting, flavorful, and very delicious. This simple holiday recipe is made from scratch, it is plant-based, gluten-free, healthy, and easy to make.
Homemade Green Bean Casserole
Thanksgiving is around the corner and a green bean casserole was requested by many of my American friends. This healthy dish consists of green beans, cream of mushroom soup, and french fried onions. It’s the perfect side dish for the holidays but you can enjoy it any time of the year.
I love this green bean casserole because it is:
- An easy vegan weeknight dinner
- Creamy, flavorful, and comforting
- Easy to make with simple wholesome ingredients
- Great for Thanksgiving, Christmas, and other holidays
How To Make Vegan Green Bean Casserole?
This dish is easy to make. Please check the following step-by-step process shots and instructions:
STEP 1: Wash and chop fresh green beans and boil in a large pot with water & salt for 5 minutes. Then drain and set aside.
STEP 2: For the mushroom sauce, heat oil in a large pan/skillet, add the onion and sauté for about 4 minutes. Stir in garlic and sauté for a further 1 minute.
STEP 3: Now add the mushrooms and sauté for about 5 minutes. Pour in vegetable broth, tamari (or soy sauce), and add the spice mixture. Bring it to a simmer.
STEP 4: Mix cornstarch with the canned coconut milk (you can use cashew milk, almond milk or soy milk/cream) and stir to dissolve. Preheat oven to 400 °F (ca. 204 °C).
STEP 5: Pour the milk/cream mixture into the pan and cook on low-medium heat for about 5-10 minutes until the sauce thickens. Taste and adjust seasonings as needed.
STEP 6: Add the cooked green beans to the pan. Stir to combine.
STEP 7: Transfer the mixture to a baking dish or just leave it in the pan if it’s fireproof. Bake in the oven for 15 minutes.
STEP 8: Add the fried onions, toss to coat (you can add more on top) and bake for a further 5 minutes.
This vegan green bean casserole contains the following simple ingredients. Find the exact measurements below in the recipe card!
- Vegetable oil
- Green beans
- Tamari or soy sauce
- Vegetable broth
- Lite Canned coconut milk or any other plant-based milk or cream
- Different spices
- Crispy French fried onions
Fresh Or Frozen Green Beans?
Both work in this recipe. I prefer fresh green beans, however, frozen green beans work equally fine. The cooking time is the same for both, which is 5 minutes.
What Are French Fried Onions?
French fried onions are also called crispy fried onions, and they might be available in your local supermarket. You can also order crispy fried onions online. I made them from scratch, therefore they look different from store-bought ones!
I simply chopped one onion, soaked it in plant-based milk for about 30 minutes, then put it to a bowl with gluten-free flour (you can use regular flour) and fried in oil. An air fryer could work as well, I haven’t tried it though.
This Green Bean Casserole Is:
- Vegan (dairy-free)
- A great weeknight dinner
- Perfect side dish for the holidays
- Easy to make with simple ingredients
Should you give this creamy vegan green bean casserole a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
For more savory holiday dishes, check out the following delicious healthy recipes:
- Vegan Shepherd’s Pie
- Vegan Quiche
- Hearty Vegan Meatloaf
- Vegan Gravy
- Roasted Cauliflower Steaks (Vegan Schnitzel)
Vegan Green Bean Casserole
- 1 1/4 pounds green beans fresh or frozen
- 1 medium onion diced
- 1-2 garlic cloves minced
- 1 tbsp oil
- 8 oz mushrooms sliced
- 1/2 tbsp tamari or soy sauce
- 3/4 cup vegetable broth or water
- 1 cup lite coconut milk canned (*see notes)
- 2 1/2 tbsp cornstarch
- 1 tsp onion powder
- 1/2 tsp paprika
- A pinch of red pepper flakes
- Sea salt to taste
- Black pepper to taste
- 1 1/4 cup Crispy fried onions (*see notes)
- 1 tbsp Nutritional yeast (optional)
- This recipe has a video for easy instructions!
- Wash and chop fresh green beans and boil in a large pot with water & salt for 5 minutes. Then drain and set aside.
- For the mushroom sauce, heat oil in a large pan/skillet, add the onion and sauté for about 4 minutes. Stir in garlic and sauté for a further 1 minute.
- Now add the mushrooms and sauté for about 5 minutes. Pour in vegetable broth, tamari (or soy sauce), and add the spices. Bring it to a simmer.
- Mix cornstarch with the canned coconut milk (you can use cashew milk, almond milk or soy milk/cream) and stir to dissolve. Preheat oven to 400 °F (ca. 204 °C).
- Pour the milk/cream mixture into the pan and cook on low-medium heat for about 5-10 minutes until the sauce thickens. Taste and adjust seasonings. I also added 1 tablespoon of nutritional yeast.
- Add the cooked green beans to the pan and stir to combine.
- Transfer the mixture to a baking dish or just leave it in the pan if it's fireproof and bake in the oven for 15 minutes.
- Add the crispy fried onions, toss to coat (you can add more on top) and bake for a further 5 minutes. Enjoy!
- The mushroom sauce is creamy and rich because I used canned lite coconut milk. You can use any other plant-based milk for a low-fat/low-calorie version. Cashew milk would be a great alternative.
- In the blog post, you can read how to make homemade crispy fried onions from scratch if you don't want to use store-bought or can't buy them in your local supermarket. They are also available online.
- Store leftovers covered in the refrigerator for up to 3-4 days. This green bean casserole doesn't freeze well.
If you are using Pinterest, feel free to pin the following photo: