Description
This Vegan Green Bean Casserole is creamy, crispy, and packed with holiday flavor—without any dairy or canned soup.
Ingredients
1 lb green beans, trimmed and cut into 2-inch pieces
8 oz cremini mushrooms, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup low-sodium vegetable broth
1 cup unsweetened non-dairy milk (oat, almond, or soy)
3 tbsp gluten-free all-purpose flour
2 tbsp nutritional yeast (optional)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme (or 1/2 tsp dried)
1 cup gluten-free fried onions
1 tbsp lemon juice
Instructions
1. Bring a large pot of salted water to a boil. Blanch green beans for 3–4 minutes until just tender. Drain and rinse with cold water.
2. Heat olive oil in a skillet. Add onion and sauté 3–4 minutes. Add mushrooms and cook 5–6 minutes. Add garlic and thyme, cook 1 minute.
3. Sprinkle flour over mushroom mix and stir 1–2 minutes. Slowly whisk in broth and milk. Cook 4–5 minutes until thickened.
4. Add nutritional yeast, lemon juice, salt, and pepper. Stir and adjust seasoning.
5. Add green beans and gently coat in sauce.
6. Transfer to greased 2-quart baking dish. Smooth top and sprinkle with fried onions.
7. Bake at 400°F for 20–25 minutes. Let cool 5–10 minutes before serving.
Notes
For extra protein, add 1/2 cup cooked lentils.
Make ahead: Prepare 1–2 days early, add onions just before baking.
Use canned or frozen green beans if needed—no blanching required.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 4g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg