Vegan Green Bean Casserole
Creamy vegan green bean casserole which is comforting, flavorful, and very delicious. This holiday recipe is made from scratch, it is plant-based, gluten-free, healthy, and easy to make.
Servings 4
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 Facts
Vegan Green Bean Casserole
Amount per Serving
Calories
273
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
20
%
Carbohydrates
30
g
10
%
Fiber
5
g
20
%
Sugar
7
g
8
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.