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
Loaded with veggies
Completely from scratch
& 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
- 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)
- 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.
*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.
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