Vegan Green Bean Casserole

Vegan green bean casserole is the ultimate holiday side dish! It’s creamy and crunchy in every bite.

The holiday table isn’t complete without a serving of green bean casserole! This decadent side dish isn’t typically vegan but with a few substitutions, this recipe is completely dairy-free. 

This casserole will have everyone at the dinner table asking for more! The green beans are cooked with mushrooms, vegan cream, and plenty of seasonings to make for an immensely tasty side dish.

Key Ingredient Notes

• White Sandwich Bread: the bread gets nice and crispy, giving the casserole a lovely crunchy texture. Feel free to use gluten-free bread or only fried onions as a topping. 
• Crispy Fried Onions: use a store-bought vegan variety. Some brands are also gluten-free. 
• Green Beans: this recipe uses fresh green beans, but frozen ones can also be used. 
• Fresh Mushrooms: use a mix of white button and brown mushrooms for the best flavor.
• Dried Mixed Wild Mushrooms: optional, but adds extra flavor to the sauce.
• Unbleached All-Purpose Flour: thickens the sauce. A gluten-free all-purpose flour will also work. 
• Vegetable Broth: I used Better Than Bouillon No Chicken Base, but any vegetable broth can be used.
• Full-Fat Coconut Cream: adds richness and creaminess to the sauce. Oat milk is a good substitute.

How to Make Vegan Green Bean Casserole

Make the topping:

1. Blend the bread, vegan butter, salt and pepper in a food processor in 10 one-second pulses. 
2. Place the mixture in a bowl, and mix in the crispy onions. Set aside. 

Prepare the beans and filling:

1. Preheat the oven to 375°F/190°C. In a large pot, bring 4 quarts of water to a boil. Add the beans and two teaspoons of salt. Cook for 4 minutes or until the beans are tender and bright green.

2. Drain the beans and place them in a bowl with ice water. Remove them from the water, drain and spread them in a greased baking dish. 
3. Place the dried mushrooms in a bowl and pour in ½ cup of boiling water for a few minutes. When soft, remove the mushrooms and mince them—Reserve the liquid. 
4. Heat a skillet over medium-high heat and add in the vegan butter. Add garlic, onion, button mushrooms and cremini mushrooms and cook for about 5 minutes. Stir occasionally until the mushrooms shrink and release their moisture.
5. Add the minced rehydrated mushrooms, the reserved liquid, thyme, salt and pepper. Continue cooking for 5 minutes.

6. Stir in the flour and cook for a minute. Reduce heat to medium-low and stir in the broth and cream. Simmer for 10-15 minutes or until the mix is stew-like. Stir occasionally.

7. Cover the beans with the mushroom sauce and mix to combine. Sprinkle with breadcrumb mixture on top.

8. Bake for 15 minutes or until the top is golden brown and the edges are bubbling. Serve immediately. 

Storage and Reheating Suggestions

Let the green bean casserole cool completely, then store the leftovers in an airtight container. They will last in the fridge for about three days.

Reheat the leftovers in the microwave for about 30 seconds to a minute, depending on the amount. 

FAQs 

Can I prepare this casserole a day ahead?

Yes, you can prepare the green bean casserole a day before baking it. Follow all the steps until the point of baking it. Wrap it in cling film and store it in the fridge until you’re ready to bake it. 

Leave the casserole at room temperature for about 10-15 minutes, then bake it according to the instructions. Add about five more minutes to the baking time to make sure it’s warmed through.

More Holiday Side Dishes

• Vegan Sweet Potato Casserole
• Vegan Stuffing
• Vegan Brussels Sprouts Casserole
• Vegan Cornbread Dressing
• Instant Pot Collard Greens
• Roasted Garlic Mashed Potatoes
• Vegan Stuffed Bell Peppers

Vegan Green Bean Casserole

5 from 1 vote

Prep: 20 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 10

Calories: 358kcal

Print Pin Rate

Vegan green bean casserole is the ultimate holiday side dish! It’s creamy and crunchy in every bite.

Author: Jhanelle Golding

Equipment

• 9-by-13-by-2-inch Casserole Dish

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

1x2x3x

Topping

• ▢ 4 slices white sandwich bread, or gluten-free bread (torn into quarters)
• ▢ 2 tbsp vegan butter or margarine, not unsalted, melted
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon ground black pepper
• ▢ 3 cups (170 g) crispy fried onions, 6-ounce tin

Filling

• ▢ 2 pounds (900 g) green beans, ends trimmed and cut on the diagonal into 2-inch pieces
• ▢ ½ oz (14 g) dried mixed wild mushrooms, or dried porcini mushrooms (optional)
• ▢ 6 tbsp vegan butter or margarine, not unsalted
• ▢ 1 medium onion, minced
• ▢ 3 medium garlic cloves, minced
• ▢ 16 oz (450 g) white button mushrooms, wiped clean, stems trimmed, sliced ¼ inch thick
• ▢ 16 oz (450 g) cremini mushrooms, wiped clean, stems trimmed, sliced ¼ inch thick (or substitute ½ with oyster mushrooms)
• ▢ 2 tbsp fresh thyme leaves
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 tbsp unbleached all-purpose flour, or all-purpose gluten-free flour
• ▢ 1 cup (240 ml) vegetable broth, I used Better Than Bouillon No Chicken Base
• ▢ 1 cup (240 ml) full-fat coconut cream, or oat milk
• ▢ Salt, to taste

Instructions

Make the topping:

• In a food processor, combine the bread, vegan butter, salt and pepper in 10 one-second pulses. Place in a bowl, mix in the crispy onions and set aside.
  4 slices white sandwich bread ,2 tbsp vegan butter or margarine ,⅛ teaspoon salt ,⅛ teaspoon ground black pepper ,3 cups (170 g) crispy fried onions

Prepare the beans and make the filling:

• Set the oven to 375°F/190°C. In a large pot, bring 4 quarts of water to a boil. Add the beans and two teaspoons of salt. Cook for about 4 minutes or until tender and bright green.
  2 pounds (900 g) green beans
• Immediately drain the beans and place them in a bowl with ice water to stop the cooking process. Remove the beans, drain and place them in a greased baking dish and spread evenly.
• Place the dried mushrooms in a bowl and pour in ½ cup of boiling water. Allow them to soften for a few minutes. Remove the mushrooms, reserving the liquid, with a fork and mince them on a cutting board.
  ½ oz (14 g) dried mixed wild mushrooms
• Place a large skillet over medium-high heat and add the vegan butter. Add the garlic, onion, button mushrooms and cremini mushrooms and cook for about 5 minutes. Stir occasionally until the mushrooms shrink and release their moisture.
  6 tbsp vegan butter or margarine ,1 medium onion ,3 medium garlic cloves ,16 oz (450 g) white button mushrooms ,16 oz (450 g) cremini mushrooms
• Add the minced rehydrated mushrooms, the reserved liquid, thyme, salt and pepper. Continue cooking for 5 minutes.
  2 tbsp fresh thyme leaves ,¼ teaspoon ground black pepper ,Salt
• Add the flour and cook for about 1 minute. Reduce the heat to medium-low and stir in the broth and cream. Simmer while occasionally stirring for 10 to 15 minutes or until the mixture has a stew-like consistency.
  2 tbsp unbleached all-purpose flour ,1 cup (240 ml) vegetable broth ,1 cup (240 ml) full-fat coconut cream

Assemble and Bake:

• Add the mushroom mixture to the beans and mix to combine. Sprinkle with the breadcrumb mixture.
• Bake for 15 minutes or until the top is golden brown and the edges are bubbling. Serve immediately.

Notes

• Adapted from 1000 Recipes by Martha Day.

Tried this recipe? Upload a photo in the comments below!If you enjoyed it, please consider leaving a rating. It really helps the blog.

Nutrition

Calories: 358kcal | Carbohydrates: 28g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 396mg | Potassium: 683mg | Fiber: 5g | Sugar: 6g | Vitamin A: 743IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 3mg

Nutrition Disclaimer

Course: Dinner, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian