Vegan Green Bean Casserole

This recipe is incredible. I’ve tried other vegan versions of this classic and they’re not even close to this. Amazing! Thank you so much.

This was so good! And good leftover. I made it for a Friendsgiving because I had one vegan friend coming but everyone liked it so much another friend made it later just because she liked it better than the “classic” version. It has all the elements of a classic GBC but fresher. And it was so easy! I’d def make this again and again. A few things, I doubled it with ease, I used baby bellas diced very small and I think the Whole Foods Market French onions reign supreme. I also didn’t measure the amount on top, I made sure it was nicely covered. I cooked in a cast iron skillet – perfect size for a double portion. Oh and I totally forgot to use veg broth and used water by accident and didn’t notice.

My wife loves green bean casserole and makes it every year for Thanksgiving. Long story short, I made it this year using this recipe and she said it’s the best she’s ever had! Only thing I changed was subbing some of the salt for soy sauce for more umami flavor.
We plan on using this recipe from now on!

I’ve been making this for the holidays for years now and it’s a hit every time! Better than any other green bean casserole I’ve made before. No one even realizes it’s vegan.

My mom and I used this recipe a few years back as a swap for regular green bean Casserole (since I went vegan) and we love it! We’ve made it every year since for Thanksgiving and Christmas, and I’ve even brought it to a few friendsgivings! It’s always such a hit!

This is the best green bean casserole ever! I make it every year now! I love that I can make the “sauce” the day before and then just boil green beans and bake. It’s so easy. No one knows it’s vegan and it tastes better than any green bean casserole.

So delicious!!! Thank you for this recipe. I will definitely make this again (and again).

This is one of the best green bean casseroles I’ve ever had, vegan or not. Even non-vegan family members raved about it, and asked for it to be made on a regular basis! It was so delicious and creamy. Everything melded together and came out with a great mushroom flavor. It was super easy to assemble and came together seamlessly! You will not be disappointed adding this to your holiday menu, or for weekly dinner too!

Loved this recipe. Only change I made was I was out of any milk except for vegan heavy cream. Used that and recipe was perfect and delicious

Made this last night for Thanksgiving and it was so good! My husband could not stop talking about how much he loved it! We have been together for 13 years and I learned –as we were eating –that he had never had green bean casserole! He’s been vegan his whole life and it never occurred to me that he may have never eaten a vegan version. Myself, I became vegan in my 20s, so I’ve had many thanksgivings with the OG green bean casserole made with cream of mushroom soup. Great recipe, we will definitely make this every year from now on….and likely throughout the year!

I didn’t take a photo last night which is a shame, but it was gobbled up before I had a chance! It was super delicious and a huge hit at Thanksgiving, several people told me it was their fave and 2 people asked for recipe. Everything took a bit longer because I made 12 servings but still easy… next time I might use more mushrooms and maybe some brown bellas baked in that have a similar texture to the beans. Yesterday I used a little more flour and sprinkled Parmesan on top… oh and easy to make gluten free with GF fried onions at Whole Foods and GF flour at Trader Joe’s. It didn’t taste healthy but without the cream it was! Delicious will make again.

Simple and very tasty recipe. We made this for Thanksgiving today. Got the sauce ready and had the parboiled green beans resting in their ice bath, and didn’t stir them together until twenty minutes before we sat down. Then I stirred everything together, added the crispy onions and popped it into the oven. They went straight from the oven to the table, and were delicious!

Getting ready to make this for the third Thanksgiving in a row! It was a huge hit the first time, and they begged me to make it again! Thank you!

Used this recipe 3 years in a row already, due to severe gluten and dairy intolerances, and I’m making it again this year. I use GF flour and fried onions (Whole Foods offers GF vegan fried onions around Thanksgiving! Stock up!!) and it still turns out amazing every time. Tried frozen green beans as a trial run this past week and it was so good!! Even my non-GF/Dairy Free family has said it tastes great! Highly recommend this recipe!

I just test drove this recipe and will make it again in a few days for Thanksgiving. This is a fantastic alternative to the classic green bean casserole. I’m on a special diet so no shallots, garlic or onions for me. I simply excluded those items and it was still delicious. I seasoned the mushroom sauce with ground fennel seed. In place of crispy onions, I toasted gf bread, processed and sauteed in a little oil, cumin, and salt. The recipe was easy to follow. I’m thrilled. I’ll be making this not just for the holiday. I love it. Thank you!

I make this every year for both Thanksgiving and Christmas (And sometimes Easter). My family likes it and I’m expected to make this every year. Simple and good!

I found that the amount of flour was not enough to get a thick enough consistency. I used a Cornstarch slurry to help, and that made it better! Other than that, this was an easy recipe to follow and came out beautiful!

I made this tonight with 1 sweet onion’s worth of your fried onion recipe (doubled the fried onion recipe). The green beans were too firm so I baked them a little longer. I put 1/2 onions in the casserole and the other 1/2 on top. It was scrumptous! My whole non-vegan family was gobbling them down. Both recipes turned out delicious!

I have made this multiple times for holidays and get-togethers for up to 12 people. It is always a hit, even with family who typically dislike green beans! The sauce is amazing!

I use King Arthur’s 1:1 gluten-free flour, and sometimes I only use the fried onions on top, and skip adding any to the main mix. I have made it with raw green beans, and also made it with thawed/drained frozen green beans. I use either button or baby bella mushrooms, and whatever fat source I have on hand (olive oil or regular butter). We’re not vegan, so we don’t mind regular butter. I also use white pepper, and smoked or regular paprika, depending on my mood.

It’s so good – thanks for the recipe!

I am very late with my comment, but oh wow! This recipe is to die for! It is just as good reheated too. I made it a while ago and it was a huge hit. The family kept going back until it was gone, and I had to go back to the store and make another pan. This is my go-to recipe now! I appreciate you!

Thank you so much!

Carolyn

This was delicious! I used home canned green beans and just skipped boiling them. Drained them and tossed them in when the recipe called for them. It turned out great! My husband said it was the star dish at Thanksgiving this year. This recipe is a keeper!

This recipe was absolutely delish! If I didn’t know it was vegan, I’d never know. I’ll definitely be making this again and again!

Made this yesterday for our No-Kill Thanksgiving, and it was terrific!
Easy to make, no hard-to-get ingredients. We really, really liked it. Adding some of the fried onions to the sauce was clever!
I used spelt flour because that’s what I had (I wonder if cake flour would be okay?) and the green beans came a microwavable bag so I cooked them that way then added them to the hot sauce and everything turned out great!

Made this for Thanksgiving and it was delicious! I didn’t have almond milk so I used oat instead and it came out perfect! Thanks for sharing this recipe. It’s my new go to.

I make this every Thanksgiving and look forward to it every year. It’s incredible!

I’ve made this every thanksgiving for 5 years in a row now. Simply delicious. I’ve never missed non-vegan casserole because of this recipe! In a pinch I have used canned green beans and mushrooms (procrastinated one year and they were all out of fresh!) and it still came out amazing because of those FLAVORS. I’ve also used unsweetened oat milk in this recipe a time or two and it came out just as wonderful. Thank you thank you minimalist baker!

Can this be made ahead of time and frozen? If so, any modifications and what temp/how long to reheat? Thank you!

Wow! It’s as delicious as it looks and sounds! I always love your recipes and this is another winner. The only change I made was using soy instead of almond milk. The sauce is super creamy with pops of garlic. My beans were pretty large, so I would probably cut them into thirds next time, just so they’re a little easier to eat. Don’t need anything slowing me down, eating these! Thanks again!

I’ve made this every thanksgiving and for Christmas dinners. We’re not all vegan but everyone loves it.

Tastes better than the dairy loaded ones I grew up eating!

This was really good. Was a side dish for lasagna at Christmas Eve dinner and every bit was gone. I’ll be making this throughout the year… it’s super easy and yummy!

Learned I was lactose intolerant and I found this recipe a while back and I am so thankful to have a good dairy free option because green bean casserole was always my favorite dish for Thanksgiving! Everytime I make it for my family they always comment on how it’s much tastier than the original we grew up on. I totally use canned green beans now and so it’s even easier to prepare. Plan on making it again for Christmas dinner. Your recipes are ALWAYS good!

We made this as a thanksgiving side dish for our vegetarian friends. It was absolutely the best GBC EVER!!!!
It was nice that it wasn’t so full of sodium as cream of mushroom soup contains.
I opted to add some plant based cheese, which made it even better!!!
We will be making this recipe many times in the future!!!

I made this for my family gathering this weekend and everyone enjoyed it very much. It had more flavor then the typical one from cambells because all the ingredients were fresh. Thank you for a great recipe. I will defenitily be making this again.

I always make green bean casserole and needed it to vegan this year since it made the switch. I did not tell anybody that I was making a vegan green bean casserole and nobody noticed..my husband kept eating and had no clue…I made it twice in one week because I loved it much!

I make this every year for Thanksgiving and everyone loves it! Everyone always says they like this more than other (nonvegan) versions they’ve had.

Finding myself having bitten more than I can chew, desperate for a vegetarian green bean casserole recipe, I land on your site… a quick trip to TJ, armed with mushroom soup and fried onions…the 9×13 casserole dish was wiped clean…in one night ;-)…Oat milk and very little all purpose flour was the only variation that I did…But man, was it GOOD!
Thanks for all your wonderful recipes, have loved trying them out!

Yum! I love this recipe. The sauce was so flavorful and the fresh green beans still had some bite. It was a hit at two Thanksgivings. I will say, I did over-heat it a bit and it was a little soupy to serve, but it thickened upon standing. It also reheats nicely for leftovers. Also, this was the GBC for everyone and no one even knew it was vegan. Just homemade goodness. I also followed tips from the comments and made in two days in advance. My first step was blanching the green beans and storing them, then making the sauce and storing separately. The day of, I combined, warmed, and added fried crispy onions. Perfection and so so easy!

I changed the recipe a bit. It came out fantastic! This is what I did:
diced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic. I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I omitted the mushrooms because my son does not like them. But I love them and am sure they would be wonderful in this dish. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. I put the pan back on the burner on 3 and waited for it to thicken and simmer. I did season with sea salt and black pepper and stirred occasionally to prevent lumps.

Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans. Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. I added sea salt and black pepper and “toasted” the bread crumbs. I’d probably season them next time, but leave out the toasting step. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. Then I baked them at 400 for about 15 minutes. I removed them when I saw the crumbs were much browner. Next time I would cover with parchment, then foil, shiny side down and remove after baking for 10 min and bake an additional 10 min. After removing from oven the sauce is still not thick enough, still runny. But after sitting about 10 min it had thickened up nicely.

Happy Thanksgiving! I used this as my main course! It was fabulous! Nice to not feel bloated from too much! I used what I had around as some modifications. Used almond flour with a little cornstarch instead of regular flour. Used moola plant based creamer instead of milk. And cheated and used those French’s crispy onions! Almost gluten free cept these. I also added a little coconut aminos to my shrooms and a pinch of pepper flakes.i put it together early cept the onion topping and baked at 400 for 20 plus minutes. It was so amazing. Roasted some kabocha at the same time. Thanks for another great recipe!! Happy Thanksgiving!

This was ridiculously good.

Wow your recipes are amazing!!! I am making lots of things for thanksgiving which comprises of vegan and non vegan dishes. I tried the sauce for the vegan green beans last night. I made it a day ahead of time and the flavor is so good!!! I think my vegan is going to be over the moon!!!

This is my absolute favorite dish. It easily fools those family members who swear they don’t like vegan foods. It takes way longer to prep than what the recipe says, but it’s totally worth it.

So I doubled the recipe and used 3-4 14.5oz cans of green beans instead of fresh and mannnn this was EXCELLENT! Pretty much exactly how I remember green bean casserole tasting as a kid. Brilliant recipe. SO excited to add this to my Holliday feast repertoire!

I’ve made this recipe for Thanksgiving 4 years running. Absolutely delicious. No compromise in flavor whatsoever. In fact, I prefer it to non-vegan green bean casserole.