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    Home » Holidays » Thanksgiving

    Vegan Green Bean Casserole

    Published Oct 17, 2022 · Updated Oct 17, 2022 · Leave a Comment

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Classic Vegan Green Bean Casserole is the perfect addition to your holiday table. No canned soup necessary, this recipe is the perfect combination of creamy and crunchy.

    Green bean casserole in a dish with a wooden spoon.
    Jump to:
    • Ingredients
    • Homemade Onion Topping
    • Instructions
    • Making Ahead
    • Storing Leftovers
    • Substitutions and Variations
    • Recipe

    Vegan green bean casserole is one of my favorite side dishes for Thanksgiving. This traditional recipe pairs well with a vegan-ized holiday roast, mashed potatoes, and homemade dinner rolls.

    I've made this recipe at least half a dozen times for a crowd, and even the omnivores love it. You can't tell it's vegan, but you can tell it's made with the most delicious homemade cream sauce!

    Ingredients

    To make create a vegan version, this green bean casserole is made without canned soup. A traditional recipe called for either cream of mushroom or cream of chicken, neither of which we need to use here. Instead, we are using simple ingredients but not skimping on the flavor.

    Ingredients on a table.
    • Green beans: This recipe calls for frozen green beans, but you can also use canned or fresh.
    • Vegan butter: Or oil.
    • Onion: A yellow or vidalia onion is best for this recipe.
    • Garlic: You can use fresh or 3 teaspoons of garlic powder.
    • Flour: All-purpose. You can also use gluten-free 1:1 flour.
    • Non-Dairy Milk: Use your favorite. I prefer oat milk because it has a neutral flavor.
    • Vegetable Broth
    • Black Pepper and Salt
    • Nutmeg: You can leave it out, but nutmeg adds a lovely flavor to this casserole.
    • Crispy Fried Onions: French's are vegan. Or you can follow the homemade version below.

    Homemade Onion Topping

    • 1 yellow onion
    • 1 tablespoon flour
    • 2 teaspoon cornmeal
    • ½ teaspoon salt
    • Spray cooking oil
    1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
    2. Peel the onion and cut in half. Slice thinly.
    3. Mix the sliced onions with the flour, cornmeal, and salt. Spread out onto the baking sheet. Spray with cooking oil.
    4. Bake for 15-20 minutes, flipping and stirring around every 5 mins.

    Instructions

    Green beans in a bowl.
    Onions sauteing in a pot.
    Flour added to the pot.
    Vegan cream sauce for green bean casserole in a pot.
    Cream sauce mixed with green beans in a rectangle baking sheet.
    Fried onions added on top and baked.

    Start by thawing out the frozen green beans. You can let them sit out at room temperature for about an hour, or run them under water. Drain any excess water.

    Melt the vegan butter in a large pot, then sauté the onions until translucent. Add the garlic and cook for an additional 2 minutes. Mix in the flour. Cook for 1 minute before whisking in the non-dairy milk and vegetable broth. Add in the seasonings (pepper, salt, and nutmeg.)

    Bring to a simmer for about 3 minutes. Add the green beans and sauce to a 3-quart casserole dish. Mix well.

    Bake for 20-25 minutes, or until the casserole is bubbling and the fried onions are golden brown.

    A spoonful of casserole.

    Making Ahead

    Prepare as directed, but don't add the fried onion topping or bake yet.

    Store in the fridge for up to 2 days ahead of time, covered.

    Remove from the fridge and let sit at room temperature for an hour, then add the topping and bake as directed.

    Storing Leftovers

    Store in the fridge in an airtight container for up to 4 days.

    You can heat leftovers up in the microwave, or in the oven if you want to get the topping crispy again. Bake at 350°F until warm.

    Vegan green bean casserole with a creamy sauce topped with fried onions in a baking dish.

    Substitutions and Variations

    • Mushrooms: Some green bean casserole recipes call for mushrooms. My family doesn't enjoy them, so I left them out. However, if you like mushrooms, you can add 1 cup of chopped mushrooms while sautéing the onion.
    • Oil-Free and Gluten-Free: You can find the oil-free and gluten-free green bean casserole recipe here.
    A plate with a serving of vegan green bean casserole.

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    Recipe

    Vegan Green Bean Casserole

    Karissa Besaw
    Classic vegan green bean casserole made with a homemade dairy-free cream sauce.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine American, Vegan
    Servings 8
    Calories 191 kcal

    Ingredients
      

    • 32 ounces frozen cut green beans
    • 3 tablespoons vegan butter or oil
    • ½ large yellow onion diced
    • 4 cloves garlic minced
    • 3 tablespoons flour
    • 2 cups non-dairy milk plain, unsweetened
    • ½ cup vegetable broth
    • ½ teaspoon ground black pepper
    • ¾ teaspoon salt or to taste
    • pinch nutmeg
    • 1½ cup crispy fried onions

    Instructions
     

    • Thaw out the green beans.
    • Preheat the oven to 350°F.
    • In a medium-sized pot, melt butter on medium heat.
    • Sauté the diced onion until translucent, then add garlic. Sauté for an additional 2 minutes.
    • Mix in the flour. Cook for 1 minute before whisking in the non-dairy milk and vegetable broth. Add in the seasonings (pepper, salt, and optional nutmeg.)
    • Bring to a simmer for about 3 minutes.
    • Add the green beans and sauce to a 3-quart casserole dish. Mix well. Top with the crispy fried onions.
    • Bake for 20-25 minutes, or until the casserole is bubbling and the onion topping is browned.

    Nutrition

    Calories: 191kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 401mgPotassium: 347mgFiber: 4gSugar: 6gVitamin A: 1047IUVitamin C: 19mgCalcium: 131mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Thanksgiving

    • Maple Roasted Carrots
    • Garlicky Sautéed Green Beans
    • Vegan Blueberry Pie
    • Easy Vegan Pie Crust
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    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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