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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.
Simple Ingredients
This vegan green bean casserole contains the following simple ingredients. Find the exact measurements below in the recipe card!
- Onion
- Garlic
- Vegetable oil
- Green beans
- Mushrooms
- Tamari or soy sauce
- Vegetable broth
- Lite Canned coconut milk or any other plant-based milk or cream
- Cornstarch
- 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)
- Gluten-free
- Hearty
- Healthy
- Creamy
- Satisfying
- Flavorful
- Comforting
- 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
Ingredients
- 1 1/4 pounds (570 g) green beans fresh or frozen
- 1 medium (1 medium) onion diced
- 1-2 (1-2 ) garlic cloves minced
- 1 tbsp (1 tbsp) oil
- 8 oz (230 g) mushrooms sliced
- 1/2 tbsp (1/2 tbsp) tamari or soy sauce
- 3/4 cup (180 g) vegetable broth or water
- 1 cup (240 g) lite coconut milk canned (*see notes)
- 2 1/2 tbsp (2 1/2 tbsp) cornstarch
- 1 tsp (1 tsp) onion powder
- 1/2 tsp (1/2 tsp) paprika
- A pinch of (A pinch of) red pepper flakes
- Sea salt to taste
- Black pepper to taste
- 1 1/4 cup (70 g) Crispy fried onions (*see notes)
- 1 tbsp (1 tbsp) Nutritional yeast (optional)
Instructions
- This recipe has a video above for easy visual 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!
Notes
- 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.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Just made this for dinner and it was delicious. We’re just loving these recipes and they’ve ignited an interest in cooking that I never even knew I had! Thank you for the lovely recipes 🙂
Aww, that makes me super happy, Elodie! Thanks for your lovely feedback. 🙂
I made this twice already. It’s so easy to make and so yummy!! I used regular coconut milk and it came out great. What’s the difference in using lite coconut ?
It’s just for people who are worried about too much fat in their diet. 🙂
I just recently discovered you on Instagram, and love being a follower!
Vegan Green Bean Casserole is now a staple on my (omnivore) family’s holiday table, ever since my cousin veganized the classic recipe to accommodate me.
Try this: instead of plant milk + cornstarch, blend a can of white canellini beans with some Vegetable broth and a bit of sautéed mushrooms.
A tad healthier and tastes divine.
Thanks for your part in making the world beautiful.
Sounds wonderful, Marie! I am glad you and your family enjoyed this vegan casserole. 🙂
Really enjoyed this recipe will make it for the holiday Christmas dinner. I had leftover Brussels sprouts so used those instead of Beans and it is yummy! I’m sure the rest of family will enjoy as well when they get home!
Yay! Sounds wonderful with brussels sprouts as well! Thanks for your awesome feedback, Carla. 🙂
My mom made these green beans so often when I was a child! Looks so delicious with that crispy topping! Lots of love, Bianca ?❤️
I love green beans too! They are so healthy and delicious. ?
Hello.. can this dish be made ahead? Wasn’t sure if I can premake it with out baking it the day before thanksgiving! This looks amazing and super easy!!
Bella
Hello Bella! I never tried it but I think it should work. I would suggest cooking the green beans and making the mushroom sauce ahead. Store both separately in the fridge and then assemble tomorrow and bake. The sauce might dry out a bit in the fridge, so you will most likely need to add more plant-based milk. Hope this helps! 🙂
This is my 3 dish by your recipe , I just love how easy and delisted are all your dishes , no crazy vegan ingredients, and soooo healthy. Casserole was delicious, will make some for Thanksgiving too !❤️
Fantastic! Thanks so much for your amazing feedback, Yulia. 🙂
Saw this on Ela’s instagram page and immediately wanted to try it out. At first I thought it will be difficult, but it was so easy to make and it didn’t take long time, the cooking process even improved my mood. And the result was fantastic, so so so so delicious!!!
If you looking for a quick, tasty and healthy food to make – definitely try this one!
I used frozen beans,I believe fresh ones would taste even better.
Thanks so much for your lovely feedback, Inga! I am so glad you liked this recipe. 🙂
My mom always made the best green bean casserole at Thanksgiving but I haven’t had it in years since being vegan! This looks like such a wonderful recipe Ela and I’m glad to see you didn’t use canned soup like so many vegan versions use!
Thanks so much for your sweet comment, Brandi. I hope you will give it a try. 🙂
? thanks for sharing!
My pleasure, Annie! 🙂
This was awesome. Literally no one in family could stop praises for this. I added broccoli as I didn’t have enough green beans. Omitted the onion powder too cause I didn’t have it too. Turns out perfect with those crunchy fried onions! Thank you ela , for always sharing delicious and hearty recipes 🙂
Adding broccoli sounds like a great idea, Annie! Thanks so much for your fantastic feedback! 🙂
Very much looking forward to making this recipe! I was wondering what size baking dish do you recommend?
Thank you!
Hey Allison! I used a 9×6 inch baking pan but an 8×8 inch baking pan should be fine as well! 🙂
Great, thanks so much 🙂
You are very welcome! ?
Hearty yet rich and creamy! It was a winner at our potluck this evening. I will definitely make this again for Christmas. I added a bit of pumpkin which I roasted before adding.
Thanks so much for your great feedback, Nele! Adding pumpkin is such a lovely idea. 🙂
This is such a great spin on the classic green bean casserole (which is not very tasty at all, in my opinion lol – we used to eat a lot of it when I was a kid and I didn’t even like it then lol). I love that you make your own creamy mushroom sauce using coconut milk, tamari and cornstarch – so much better than the canned soup stuff and must be so flavorful!
Thanks so much, Nisha! I am glad you like my homemade version. 🙂
Lots of love, Ela
Really enjoyed this meal! Tasty flavours and we loved the ‘zing’ the chilli flakes gave it.
Only qualm would be that we didn’t have enough for both our lunches the next day. (Recipe made small-ish dinner for two, and one lunch). Keep up the good work!
Thanks for your feedback, Sam! This casserole is rather a side dish, not a main dish. 🙂
That makes sense! Delicious none the less
???
This looks so cozy and comforting Ela!! And you’re right, it’s perfect for Thanksgiving. I don’t think there is anything that mushrooms can’t make more gourmet. Will be trying out this recipe!
Thank you, Hannah! I hope you will love this recipe. 🙂