Friends, it’s that time of year to make something cozy and nostalgic and eat one too many servings. For me, that’s green bean casserole – a dish my mom used to make all the time for my sister and me growing up.
It’s simple, creamy, savory and healthy because there’s veggies, right? I suspect this was one of those dishes that my mom used to sneak more greens into our diets, despite our suspicion of all things salad-like. But who can resist anything baked in a creamy sauce and topped with crispy fried onions?
My mother was (is) a smart lady.
I’ve been wanting to make a vegan version of this childhood classic for a while now, and the holiday season finally prompted me to do so.
I’m happy to report that my attempt was a huge success and yielded a seriously delicious result. Bonus? It’s simple – just 10 ingredients and about 30 minutes from start to finish. Plus, once the green beans are boiled, it all happens in one pan! That’s my kind of side dish.
The magic happens when the crispy fried onions come on the scene – crunchy, salty, and indulgent. You can make the onions from scratch, but Trader Joe’s has some that just happen to be vegan-friendly. This saves time and hassle and is totally worth it in my opinion. Look at that crunch!
I think you guys are going to love this dish. It’s
Simple
Savory
Loaded with veggies
Completely from scratch
Crunchy
Creamy
Comforting
& Perfect for the holidays
If you try this dish, let us know! Take a picture of your holiday spread and tag it @minimalistbaker on Instagram so we can see. Cheers!
Vegan Green Bean Casserole
Ingredients
- 1 pound green beans (rinsed, trimmed and cut in half)
- Sea salt and black pepper
- 2 Tbsp vegan butter or olive oil
- 1 medium shallot (minced)
- 2 cloves garlic (minced)
- 1 cup finely chopped mushrooms (button, baby bella, or cremini)
- 2 Tbsp all-purpose flour*
- 3/4 cup vegetable broth (DIY or store-bought)
- 1 cup unsweetened plain almond milk
- 1 ½ cups crispy fried onions (divided // I love Trader’s Brand – check ingredients to ensure vegan friendly)
Instructions
- Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well – it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
- In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
- Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
- Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
- Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
- Leftovers store well in the fridge for up to a few days.
Video
Notes
*This recipe works well replacing the all-purpose flour 1:1 with our Minimalist Baker Gluten-Free Flour Blend.
*Adapted from Alton Brown
*Nutrition information is a rough estimate.
Ash K says
I make this recipe twice and year and it’s so good each time! Nearly impossible to mess up. I always add extra mushrooms and I notice no change in flavor.
Whoop! We’re so glad to hear it’s always a hit, Ash. Thank you for the lovely review! xo
Jean says
Everyone loved it!
Yay! Thanks so much for sharing, Jean! xo
Jenny says
I love this recipe and have been making it for holidays for years, Thank you for sharing.
We’re so glad to hear it, Jenny! Thank you for the lovely review! Happy holidays! xo
Tom Glover says
Can I add nutritional yeast to this recipe when I add salt and pepper.
Sure! Maybe 1 tablespoon?
Amber Mills says
I really enjoyed this recipe! I wanted to make ahead, so I did everything up until mixing beans and sauce together. I stored everything separate in the fridge until I cooked the following day, it was delicious! Way better than any non-vegan version I’ve tried – Thank you!!
Yay! We’re so glad you enjoyed it, Amber. Thank you for the lovely review and for sharing your experience with making it ahead! xo
Ash says
I’ve brought this to my family Thanksgiving for the last few years. Always a hit! Even though I’m no longer vegan, I love how my family lights up about how tasty vegan recipes can be. Always a good conversation starter.
Yay! We’re so glad all eaters in the family enjoy this one. Thank you for leaving a review, Ash! xo
Stefanie says
I have made this recipe every year for the past five years and never left a review (idk why)…even my non-vegan guests LOVE IT. This casserole is amazing, so thank you!!
Yay! We’re so glad everyone has enjoyed it over the years. Thank you for taking the time to leave a review, Stefanie! xo
Shelly says
SO good! I absolutely love this recipe and have made it yearly for the last 6ish years. Non-vegan family members loved it too and put aside their usual green bean casserole. Only thing different I do is boil the beans a little longer than written because I like them a tad softer, but otherwise, amazing flavor!
Amazing! We’re so glad this has been a hit with all eaters in your family. Thanks so much for sharing your experience, Shelly! xo
Marie says
I have been making this recipe since 2017 (for 8 years). It really is the best. I am lactose intolerant and love that it is versatile and frankly just delicious. The rue is what makes it killer. I use chicken broth but follow the vegan ingredients if needed. I always get compliments when I bring this dish. People are impressed by the fresh green beans and not canned ones lol.
Aw, we’re so happy to hear you love this recipe and have been making it for so many years! Thank you for taking the time to leave a review, Marie! xoxo
Jenny says
Do you have any advice for making this in a crock pot? Thanks!
Hi Jenny, If you can bake it in the oven then transfer to a crock pot just to keep warm, we think that would be your best bet! But if you’re wanting to cook it in the crock pot, maybe start by preparing on the stovetop, then transfer to the crock pot in step 5 and cook for a few hours? The onions won’t get crispy though!
Jenny says
Thank you! I think I will bake it and then move it to the crockpot to keep it warm during dinner.
Great! We hope it was a success! :)
Jenny says
I didn’t end up messing w/ the crock pot, BUT I’ve made this recipe at least 3 years in a row (maybe more like 5), and I had a friend tell me last night, “This recipe changed my experience with green bean casserole.” THANK YOU for a great recipe that is easily adaptable to be gluten-free, too! It’s sooo good!
Aw, we’re SO happy to hear this! Thank you for sharing with us, Jenny! xoxo
Hollie Smith says
Am I able to make this ahead of time? What would be the best way?
I havw made this the last few holidays and they are always a hit!
Yes! We would suggest making it up to the point of baking and leaving the onions off until baking. Hope that helps!
Joy says
First time ever made your green bean casserole (gluten free) tonight in prep for T-day 2025. Had a taste … and whoa I give it two thumbs up bc it is outstanding. Many thanks and Happy Holidaze!
Yay! We’re so happy you made the recipe and enjoy it, Joy. Thank you for the lovely review! Happy Holidaze to you as well! xoxo
Bianca Sharee Tucker says
I’ve used this recipe for yrs and its always a crowd pleaser. My family loves it and so do my coworkers
Yay! We’re so happy to hear you and those you’ve shared it with enjoy this recipe. Thank you for the lovely review, Bianca! xo
Rachael T says
Hi! For the “1 cup of mushrooms finely chopped,” is there an ounce amount you recommend? Generally my grocery store has 8 or 16oz. Thanks!
Hi Rachael, it will be only about 70 grams, so 8 ounces will be more than enough!
Marianne C Mate says
Hi, no trader joes nearby, what can I use for fried onions? I also have to 4x the recipe will I need to do separate batches of the green beans and put in a large casserole dish to bake.
Hi Marianne, you can use any brand that’s available to you! Other readers have mentioned success with Whole Foods (gluten-free), Great Value, and French’s brands. If you have a big enough pot, you can blanch all the green beans at once. If baking a larger amount in one pan, you should be able to just slightly increase the bake time. Hope that helps!
Dawn Pipkin-Montgomery says
What if I don’t have an oven safe skillet
Hi Dawn, that’s not a problem! You can do steps 2-4 in a 10-12 inch skillet, then transfer to a 8-9 inch square casserole dish for baking. Hope that helps!
Jessica says
I’ve been making this every year for 5 years? It’s a hit every time. We will be going out of town this year, is there a way to prep ahead without ruining the deliciousness? Thanks for this recipe!
Amazing! We’re so glad you’ve been enjoying it over the years, Jessica! We would suggest making it up to the point of baking and leaving the onions off until baking. Hope that helps!