Vegan Green Bean Casserole
Creamy non-dairy sauce, green beans, and a baked onion topping come together to make this delicious vegan green bean casserole!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 8 sides
- 24 ounces frozen cut green beans
- water as needed for sautéing
- 1/2 yellow onion chopped
- 4 cloves garlic finely chopped
- 2 cups non-dairy milk any kind - plain, unsweetened
- 3 tablespoons corn starch
- 2 teaspoons soy sauce
- 1-2 teaspoons vegetable bouillon (or 1-2 cubes)
- pepper to taste
Baked Onion Topping
- 1 yellow onion
- 1 tablespoon flour see notes for gluten-free adaptation
- 2 teaspoon cornmeal
- 1/2 teaspoon salt
- optional: 1/2 cup panko bread crumbs
In a medium-sized pot on medium heat, sauté the onions in some water (2-3 tbsp) until translucent. Add a little more water if the liquid dries up.
Add in the garlic and sauté for 1 additional minute.
In a bowl, whisk together the almond milk and corn starch until the corn starch is fully dissolved.
Add the almond milk/corn starch mixture into the pot with the onions.
Whisk in the soy sauce, vegetable bouillon, and pepper. Add more bouillon or salt to taste if needed.
Bring to a simmer to thicken. Remove from heat.
Baked Onion Topping
Preheat oven to 425°F.
Peel the onion and cut in half. Slice thinly.
Mix the sliced onions with the flour, cornmeal, and salt. Spread out onto a parchment-lined baking sheet.
Bake for 15-20 minutes, flipping and stirring around every 5 mins.
Optional: Toss the onions with panko bread crumbs for an extra crunchy topping!
Bring it all together
Heat oven to 375°F.
In a casserole dish, mix the green beans and the cream sauce together. Top with the baked onions.
Bake covered for 20 minutes. Uncover and bake for another 10 minutes.
*Recommended casserole dish size: 2 quarts. You can also use a 3-quart casserole dish or a 9x13 baking pan.
*To make this recipe gluten-free, use almond flour.
Calories: 76kcal | Carbohydrates: 14g | Protein: 2.6g | Fat: 1g