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.
Jill says
I plan on making this for Thanksgiving. Is it ok to make ahead and then reheat?
Thanks!
Hi Jill! That will work!
Ciera says
i made this for my family thanksgiving, and ate it as a main dish as i was the only vegan. i absolutely LOVED it; it’s the perfect vegan take on a classic holiday side dish!
Allison says
Could I use just the sauce portion of this recipe to replace the 10.5oz can of condensed cream of mushroom soup in the original recipe? Is it a 1:1 equivalent?
Oanh says
Loved this! So delicious!! Thx!
Dana says
Does anyone know if this would work with whole wheat flour?
Berea Padilla says
I used whole wheat flour. Came out wonderful.
FM says
I made this tonight to test before Thanksgiving. It was really, really, REALLY great. I halved it for testing purposes and almost ate the whole darn thing myself. After the sauce cooked I added 1/2 tsp of tamari. I’m so excited that I found this recipe–green bean casserole is my favorite holiday dish. THANK YOU!
Jen says
I am new to this vegan lifestyle. My daughter has tree nut allergies and allergies to soy, so almond milk and soy milk are out of the question. Does anyone know if unsweetened coconut milk would work in place of almond milk?
Thanks in advance. :)
Angelica says
Yes I’ve used oat milk and coconut milk in this recipe and it came out so good.
Thanks for sharing, Angelica!
Lindsey | This Miss Cooks says
I made this for Friendsgiving this past weekend and I think some friends nearly wept with joy when they found out they could actually eat it since it’s vegetarian/vegan friendly. It’s an easy dish to make even when you’re busy with 10 other things. I doubled it and made it in my dutch oven, worked like a charm.
MBKep says
I’m curious of anyone had made this exact recipe but with real cream instead of almond milk?
I’m not vegan, but last year I had to go dairy-free while breastfeeding for awhile, so I found this recipe for the holidays so that I wouldn’t have to forgo my favorites. Never going back to canned!! This year we’re back on dairy, but I still want to use this recipe. Not that it NEEDS “improving,” I’m just thinking it would be even creamier. Has anyone tried this?
Thinking I’ll make it both ways and have a family taste-test!
Steve says
For the person who asked, I’ve made this both with almond milk and dairy milk. Made it while my wife couldn’t have dairy during breastfeeding and it was fantastic so I still use the same recipe but with cows milk today.
Thanks for sharing, Steve!
Emily says
I’m obsessed with this recipe! It’s easy to make, and it has so much flavor. Even my non-vegan family members love it!
Shea Love says
I made this tonight and it was a hit!
Kia says
I made this and it was DELICIOUS! I made the following modifications:
1) Used unsweetened soy milk instead of almond milk, and 1/2 medium onion instead of a shallot.
2) Soaked 1/3 cup raw cashews overnight and blended them with the milk, veggie broth, and flour. Added this to the pan with the mushrooms and stirred until sauce was thickened.
3) Sprinkled with 1/2 cup toasted coconut flakes (couldn’t find fried onions). I think this was a decent substitute if you like coconut like I do, but I bet the onions would have tasted even better and had a better texture.
Thank you for an amazing recipe!
Dana Lasswell says
I love your recipes!!! (and your name and your husband’s name are super cool…tee hee…we’re Dana and John as well!)
I oven roasted some green beans, cauli florets, and red onion. Made your amazing sauce (with a touch of nutr. yst, but without the shallot because I didn’t have any and because I mixed onion in with the veggies) and just poured it over the top. A little sprinkle of smoked paprika and sliced almonds roasted with olive oil and onion powder and a gorgeous and delish dinner! Bummed I didn’t take a pic…we were hungry! ;) Thanks and keep up the great, inspirational posts!
Cheers, Dana
Charlette says
Hi Dana,
I just made this and it came out de-lish!!! Instead of the mushrooms I used spiral carrots, asparagas, added some grumbled goat cheese to the cream sauce, and carmelized onions on top before baking. I took a picture but I didn’t know how to post it in my comment.
Thanks for the idea!
Kara says
I just made this tonight for dinner and it turned out amazing!! My husband loved it too and said it was his favorite green bean casserole he’s ever had. Delicious! All your recipes are wonderful. I ordered your cookbook and can’t wait to make others too :)
Megan says
Just wanted to say I LOVE this recipe!! We swap the almond milk for canned coconut milk and the shrooms with beyond beef crumbles. Thanks for sharing!!
Bekah says
I made this for Thanksgiving and it was amazing! Planning on making this every year!
Annastasia says
This was so good!!! Ty so much!!
Lizz Bailey says
I made this casserole for Christmas this year and it was AMAZING. I added a tsp of cornstarch because I only had 1:1 flour, not all-purpose. I had to double the recipe to account for the people at dinner, and it came out just great. I will definitely be making this again.
Matt says
I am a HUGE yummy thanksgiving chef (amateur, of course) who looooves green bean casserole, creamy mashed potatoes, and rich stuffing. Recently I have become lactose intolerant, so this past thanksgiving I was searching for non-dairy recipes to make all my favourite dishes. Sadly, most recipes (for anything) without dairy are also without meat, wheat (gluten), eggs, etc., which are not a problem for me. Thanks so much to Dana for this, mashed potatoe, and many other, recipes that solved the dairy problem for this guy. I brought the mashed potatoes and a gravy (about 75% Dana-inspired) to a potluck early dec 2016 and people were shocked it was vegan.
I’m making this green bean casserole again for christmas tomorrow. :)
Thank you minamalist baker!
–Matt
Alix says
Hi Dana! This will be my second year making this dish, and I was wondering for the sake of time, is there anything you would recommend making ahead of time? The sauce, before or after mushrooms…anything? Thank you, and merry Christmas!
Matt says
Hi Alex, I’m not Dana, but for thanksgiving I made the sauce 1 day in advance. If you do that, I would recommend warming/stirring it the day of as it separated slightly. It was still awesome and everyone loved it!
Tomorrow I’m just going to do it all a time once (per the recipe) and I’m sure it will be even better.
–Matt
Deborah Geary says
I made this for Thanksgiving and it was outstanding. I cooked in Florida at my mother’s home, and I did not get any leftovers (I live in COLD Pennsylvania). I decided to make this again today and I just might eat the whole thing as my dinner! Thank you for an outstanding recipe that will definitely stay in the rotation.
Cheyenne says
Thanks for the recipe! Quick question though, I am using canned green beans instead because I do not have fresh ones. Do I need to heat them up and put them in an ice bath like the recipe says? Or can I just drain and add them at the end? Thanks!
Nope! Just drain them and add to the sauce!
Griffon Fun says
I would also recommend using mushroom soup instead of vegetable :)
Kate Haines says
I made this the other night and I love it. It was so easy.
Some changes: I used canned green beans because it was easier for me at the time. Also, I didn’t have the onions, so we made some homemade. :D
Lisa R says
I missed out for Thanksgiving. I made this Tonight. It is my Dinner and I followed the Directions. I Love It!!!!! It’s so creamy I can’t believe I made it. Thank you.
Mari Sandoval says
Thank you for the recipe, it was delish and easy to make. I added French’s fried jalapenos for some heat!
Karen in Massachusetts says
I made this recipe for the family Thanksgiving and the only change I made was to use oat flour and gluten-free fried onions. (Wheat allergy)
This was AMAZING! Today, I am going to make the sauce into cream of mushroom soup. I’ll probably add some Bell’s seasoning and a bit of extra thyme because, without the onions, it will need more flavor. When I tasted the sauce while making the green bean casserole, I was so happy that I had a lot of extra mushrooms because I knew right then that I’d be making it into cream of mushroom soup!
Thank you for this awesome recipe!
Susan L says
Where do you find Gluten free fried onions? Thanks!!
Cori says
I found some at Aldi, and amazon might also have some. ;)
Lorena says
I am so thankful I found your website. I made your pumpkin pie recipe yesterday and today I made this green bean casserole and they were both a huge success. My family fell in love with both. Thank you for sharing your creativity with us. I added daiya cheese on top and stuffing/dressing crumbs instead of fried onion since I couldnt find it at the store and it turned out amazing. I could not stop eating and then I still had a slice of pumpkin pie leftovers for dessert. Thanks again Dana!!!!
PatrickM says
Made this for Thanksgiving dinner yesterday (me and 9 omnis) and it was definitely a hit. “Better than the regular version.” There were NO leftovers (and we had 9 different side dishes). I did make 1.5X, made/used cashew milk and added a little porcini mushroom powder and soy sauce, but other than that kept true to the recipe. Superb! Thank you
Gray says
This was really good.
Allison says
I made this yesterday for our vegan thanksliving dinner yesterday and oh my, was it delicious!! My partner helped himself to seconds…then thirds and we are so excited to have leftovers today (I can hardly wait until lunch time!) thank you for another amazing recipe!!
Cavell says
I followed the recipe exactly (except for multiplying to feed 10!) and it was a hit. Delicious. It will be going into my “Winners” file and will be a regular Thanksgiving side from here on out.
Amalija says
Thank you!! Delicious recipe, wonderful! I enjoyed the taste and texture of the mushroom base and the finished result. A bit of white wine or marsala is a great addition. I also chose to steam my green beans instead of blanching them.
Modifications:
3/4 cup Imagine brand Portobello Mushroom creamy soup (vegan and low fat!) instead of veggie broth; 2/3 cup almond milk + 1/3 cup dry white wine;
1 & 1/2 cup mushroom
Amalija says
I also used half a chopped onion instead of a shallot. :)
Kristen Haugen says
Hi! Happy thankgiving! I’m planning on making this for my not vegan family & was wondering if the taste of almond milk is prevalant? Its not our favorite, we usually use soy milk.
Amalija says
Feel free to use soy milk! Just make sure it is unsweetened and unflavored. :) But the taste is not prevalent either way. Enjoy!
It’s not! Good luck. Almond or rice is best.
Patrick says
Can I use a store bought vegan gravy instead of making the sauce?
Amalija says
I have tried many, but none would be a substitute because they wouldn’t have the same flavor as cream of mushroom. This recipe comes together pretty easily too, I promise. It would be a good idea to try, though! Shortcuts are nice to have in the pantry. I would still add fresh mushrooms, though! Cheers! :)
Nolan says
This is a new thanksgiving staple at our table. Simple, delicious and appeals to both vegans and non-vegans alike. I double up the mushrooms for extra flavor/color/texture and prepare it in a cast iron skillet which double functions as a rustic-style serving tray.
Miranda says
I see in the ingredient list it says veggie broth but in the instructions you wrote veggie stock. I’m sure it’s not a huge difference but wanted to clarify which you used? It looks amazing, i’m making it for our family Thanksgiving!
It’s the same thing! Sorry to confuse.
Kerri says
To make thanksgiving day easier, how would you recommend making ahead of time? Can I make the whole thing including baking time, then put in fridge over night, and reheat the next day? Could you reheat whole dish in microwave off would you do oven again? Or should I stop before step 6 oven baking, put in fridge, then next day bake for 15min…I would also consider leaving fried onions off until ready to serve, agree?
I would make it up to the point of baking (leave the onions off until baking), then bake the day of. Yes, you can reheat in the microwave or the oven right before serving.
Lauren says
I made this for Friendsgiving this week and it was gone in minutes!! Everyone loved it (myself included) even the non-vegans. Very creamy, rich and savory dish. I substituted Coconut Milk for Almond Milk (can’t do almond or soy) and got great results. Thanks for the recipe!
Mindy says
Hi Dana
I was looking for a non-dairy (kosher) version of GBC, since it’s my favorite thanksgiving dish. So happy to find this one with so many 5 star reviews. Can’t wait to make it. I’d like to make fresh fried onions though. Do you know if they are as crispy as the usual canned ones?
Thanks again.
Hi there! Use this recipe as a guide!
Stephanie says
I followed the recipe exactly as stated. The recipe never stated whether to use fresh or frozen green beans. I used fresh. The only thing I did different, was transfer to a baking dish, as I was worried about possible bubbling messes in the oven. It didn’t seem to bubble that much. I rate this 5 stars. My eight year old daughter says it is the best dish I have ever made. The whole family loved it and devoured it.
Thanks Stephanie!
Kas says
Making this for thanksgiving! Adding in soaked cashews to my sauce and some vegan cheese with the onion on top! Daiya isn’t my favorite but it’s good when oven baked! So excited, thank you for the recipe!
Amy says
Could I use an onion instead of a shallot?
Yes!
Anne-Marie says
I just made it,!!! ( I am bringing the green bean casserole for Thanksgiving & the thought of opening a can of soup & a can of beans was NOT gonna happen..!!! My daughter & I loved it!!!,, the only thing I would change , is adding the fried onions to the top when ready to serve..I also added chow mein noodles for more crunch.
Yummy !!!!
Thank You!!
Suzanne says
Could I use plain full fat coconut milk in place of almond? Thank you!
I don’t think so, no. It will taste too strong of coconut. Maybe try rice milk first.
Lauren says
I subbed the almond milk out for coconut milk (Simple Truth Organic Lite Coconut Milk) and couldn’t taste coconut one bit! Still came out very creamy and tasty~
Suzanne says
Thank you! We are battling a ton of food allergies and don’t have many options but I’m hoping for a somewhat normal thanksgiving. menu! Yay!
Aimee says
Probably the best holiday recipe I’ve ever made. So simple and delicious, will continue to make all year. Thank you!!
Madeleine says
I made this the other day for a vegan Thanksgiving potluck, and I added half a cup of homemade cashew cream for added decadence. It was so creamy and delicious! This is the kind of green bean casserole that people who say they dislike green bean casserole would like. I was disappointed but not surprised when I brought home an empty casserole dish.
Iliana says
Do you know any brands that sell crispy fried onions without palm oil?
Hmm, I only tried Trader Joe’s and don’t think theirs did. Sorry I can’t be of more help!
Iliana says
Thanks for responding and luckily I was able to find the great value crispy fried onions brand which doesn’t have any palm oil :)
Claire says
Can you make this ahead of time? We will be rushing around town on Thanksgiving, hitting all the family meals – can I prep everything and just put in the oven last minute? Or do you think it will be sour?? Thanks!!
Yes! Prep it up to the point of adding the onions (as in, don’t add them). Refrigerate and then top with onions and bake! It even stays good when kept warm for a couple hours after baking. xoxo!
kjay says
I made this last year for ThanksLiving and it was amazeballs. Before I was vegan I was never a fan of GBC and now this…. game changer for sure. DEELISH! Can’t wait to make this + many other of your thanksliving recipes!! Thank you ^____^
Michelle says
Hi. Looks delicious. I’m trying to avoid using oil in my cooking. Can you sauté with vegetable broth instead of olive oil?
I’m sure that would work.
andrea says
do you have any suggestions on how to use a crockpot for this recipe?
Hmm, I don’t! Sorry.
Librada says
Bless you for this recipe lol. I can’t wait to try this, it looks so good!
Scotty says
I made this today, and so grateful for the recipe! I ended up making my fried onions and skipped buying from the store (so easy to do, just a lot of oil!).
Jojo says
My carnivore partner and father are obsessed with this dish — and request that I make it all the time!!! Thank you for helping me be a popular chef at gatherings :)
Ted Huntington says
Great recipe- I used soy milk and onion (instead of shallot) and added 4 slices of vegan cheese and it is delicious. Some people add soy sauce but it totally does not need it I think. But now I want to try with almond milk, because I was thinking that some almond slices might be delicious in this too!
karen says
What could I use to subsitute the flour? I was thinking of using oat flour but judging from your reply, it doesn’t seem like the best choice. Do you have any suggestions?
Carly Syms says
Hi Karen – Dana answers questions on substitutions for flour here: https://minimalistbaker.com/recipe-faq/
karen says
Thank you! I am not gluten free and I would like a recommendation specific for this recipe- from the above comments, it seems oat flour is not a good substitute. Whole wheat or spelt flour seems to be better?
Tanya says
This was amazing. Thank you for posting easy, healthy recipes. I’m not a fan of green beans but wanted to try something different, and it was so good I had 2 servings!
Emily E. says
WOW! I have been searching for an acceptable dairy free greenbean casserole for 7 years. Made this for Easter and everyone… the heavy cream lovers, even the greenbean haters, EVERYONE, went for seconds. Thank you!
Amy says
Delicious!
danakscully64 says
This recipe is FANTASTIC. I made it as a side for Christmas dinner and plan on making it all year long from now on. Definitely a keeper!
Presto says
Amazing stuff.
Rachel says
Do you have suggestions on what I can do if I do not have a oven safe skillet ?
Just cook on the stove top as instructed, then transfer to an 8×8 dish or pie dish!
Rachel says
Ah, thank you for such a quick response !
I actually plan to triple this recipe ( post Christmas party ) – do you think it’s necessary to bump up the casserole size as well ?
Thanks !
I would. Good luck!
Michelle says
Thank you for this recipe, I am in love with it! It tastes almost identical to the canned version that I grew up with, but even better! I made a giant batch (recipe x 6) for Thanksgiving and everyone who tried it loved it. I have made it 4 times in varying quantities, and it has turned out awesome every single time. I would suggest using fresh beans, I used frozen beans once and it wasn’t as good…still damn delicious, but the fresh green beans make it perfect! Thanks again :)
Thanks Michelle!!
Lindsay says
I gave this recipe a whirl on Thanksgiving this year and it turned out amazing! My husband insisted at first that I still make a second green bean casserole for him that included the usual dairy and cheap, processed French onion’s. I told him if he didn’t like how mine came out I would make the other as well. I got lucky and he said this was the best green bean casserole he has ever had and if I could please make it again soon. We ended up having a plant-based, Vegan holiday menu this year. That makes my heart happy. Thank you so much for sharing these wonderful whole food recipes.
Dan says
I have made this twice over the last two weeks. One as a dry run for Thanksgiving and then again on Thanksgiving. I love this recipe. People can’t even tell its vegan, which is great for some of my in-laws. Dana, you are my go to for vegan and gluten free, thank you!
Ah, so kind! I made this for Thanksgiving too and everyone loved it (especially me). You can’t beat those crispy onions! xo
Shannon Bush says
This was the most delicious thing on our Thanksgiving plate(that says a lot because there was some stiff competition from other dishes). I made with fresh French cut green beans. The vegan “roux” for this was so tasty that I wanted it all to myself. Thanks for posting this!
Ellen says
These were fantastic, thanks for this recipe. I will be making again before next Thanksgiving for sure.
Jessica says
We made this for Thanksgiving and it was a huge hit! We used gluten free corn flour and it came out amazing! Thanks for this recipe!
Miranda says
That’s not quite accurate – made ‘completely from scratch’ and you can’t even fry your own onions (the bought kind look revolting – I wouldn’t even have guessed they existed)!!!? How weird to have a national dish which is basically usually made from a can of soup. Most US recipes seem to reply on processed, pre cooked food. E.g. pasta sauces often tell you to use a jar of tomato sauce instead of telling you how to make it. US cooking is just combining ready made ‘food’ half the time. A cake comes from cake mix with an egg added to it. Its really pretty lazy and poor nutritionally also.
Lindsay says
Miranda -This is not the right website for your “rant”. Dana is doing an amazing job at helping people cook plant-based recipes in the US. We need more people like her in the US to help change things. What are you doing to help our eco-system, animal welfare and health crisis? I am so grateful to have a resource like minimalist baker to help fight for things that matter!
Victoria says
I just made this for my ThanksLiving Neal and ooooooh man! It is delicious. I doubled the sauce recipe though (I love the creaminess, haha) and it’ spectacular. Thanks for posting this recipe! I have a new tradition. ☺️
Jennifer says
Loved this recipe! It was so easy to make and my whole family loved it for Thanksgiving. Definetly going to make this again :)
Kayla says
I am not the best chef (to say the least) but I just tried this for thanksgiving and it turned out being one of the best vegan meals I’ve ever had! Literally AMAZING. A must have for a vegan thanksgiving. :)
Ulam says
The recipe turned out great even considering that I didn’t have enough almond milk (added more veg broth). I’m making it again and wonder if anyone has tried it with coconut milk instead of almond for a creamier consistency (also because that’s what I have in my pantry right now). Also, I knew it was good when I went back for thirds or fourths and it was already gone! I would definitely recommend doubling the batch for a big event or dinner because it just served one. ;)
Tina says
Do you think that a cashew cream sauce will be a bit much for this recipe? The family are not fans of mushrooms.
Madeleine says
What type of adjustments should/can be made for using frozen green beans instead of fresh ones?
Hmm, I’d just thaw them. If already cooked, add them to the sauce as instructed. But assuming they’re raw, boil them as instructed until al dente.
Lesli Jamison says
If I was to make this ahead of time, would you suggest going ahead and baking it or just bringing it to the point of baking and refrigerating until the right before eating?
Looking forward to this recipe! Love homemade green bean casserole!
I would recommend getting it to the point of being ready to bake, only don’t put on the rest of the crispy onions. Refrigerate and cover. When ready to bake, add crispy onions and bake!
Rebecca says
Do you think I could prepare this on Tuesday before Thanksgiving? Have it ready to bake and refrigerate until putting it in the oven on Thursday?
Mary says
Will gluten free flour work in your recipe? If so, I could just omit the crispy fried onions. Thank you!
I think so, but I haven’t tried it. I would actually recommend cornstarch over GF flour. Let me know if you give it a go!
Leah says
Let me preface this by saying I am not a very good cook by any means. However, I made this green bean casserole for my (mostly nonvegan) friends and everyone said that it was the best green bean casserole they have ever had. This recipe is easy to make and totally delicious. I am so happy I stumbled on it and decided to take a chance and just make it! I’m definitely making another one in a few days! :) Thank you for this recipe!
Ah, thanks Leah! I made it this weekend, too! xoxo
Melanie says
What if I use GF oat flour? Would that make a huge difference?
Yes, unfortunately.
sherry anderson says
Can canned green beans be used in place of fresh and still have the dish be vegan?
I think so, but it will be a little soggier, if you’re OK with that.
laurie says
could this recipe be prepared in advance? if so, how far?
thanks
I’d say one day in advance. Refrigerate, then reheat the day of! Add more crispy onions the day of.
Adam says
If I am making this a day in advance should I bake it and just reheat or wait to bake til day of serving.
Katie P. says
Green bean casserole is my favorite Thanksgiving dish, and this recipe is even better than the traditional cream-of-mushroom-soup version. I absolutely love it, and I know my non-vegan family members will, too!
hannah says
Do you think it would taste ok if you substitute rice milk for the almond milk? or is there a different milk you’d use? soy? my nephew has a nut allergy.
I do! That should work!
Lisa Buxbaum says
Would coconut milk work?
The flavor would be too strong. I’d recommend sticking to almond, rice, or maybe oat.
Sarah says
I was curious if this recipe tastes like the original? I want to trick my family into thinking so.
It’s very close to the original yes!
Wendy says
I made this today for lunch with some frozen green beans that my hubby had purchased and never used about a year and a half ago. This recipe is really good. I did at some vegan Worcestershire sauce too.
Hatsie says
I just made this tonight, and we loved it! Thank you so much for the great recipe. I had green beans in my veggie delivery box today and needed a recipe. We couldn’t stop saying how great this was!
Hatsie says
…and by the way, even French’s crispy onions are vegan, although they are made with horrible palm oil. But they are a cheap, easily-found vegan (junk) item (which I am ashamed to say that I like).
Rebecca says
Delicious! I doubled the sauce, onions, and mushrooms, then made my own oven-baked “fried” onions….SOO good….I ate the whole pan in one sitting!!
Kirstyn says
Made this over Christmas break, awesome hit! Added thyme and nutritional yeast to the mushroom flour mix, yum! Truth be told, i’be never had green bean casserole of any sort…this one can’t be beat! Will definitely make again!
Carrie says
This recipe was awesome! Made a triple batch for Christmas dinner for 20 people…a mix of vegans, vegetarians, and meat eaters. A hit all around! Sauce was creamy and delicious, and I found crunchy onions at Whole Foods that were great on top. 5 stars!
Irene says
Oh yum! I’ve never had green bean casserole, so maybe I’ll give this one a shot! xoxo
Allison says
Looks very yummy! My husband grew up with the traditional green bean casserole with Campbell soup cream of
Mushroom– I’ll have to try this!! I was just at Trader Joe’s today, darn it!
Maria G. says
Did you use French style green beans? I like to use them, as they are tenderer and less thready than traditional cut green beans.
I used traditional green beans, but haricot verts are awesome in this, too!
Marcia says
Oh My! You have made my day! Love green beans, esp. French green beans. This looks so fresh I can hardly wait to make it. THANK YOU!
Hope you love it, Marcia!
Jess says
I wish I would’ve had this recipe at thanksgiving! My vegan green been casserole turned out horribly, and I ended only having bread and potatoes. I will definitely be trying this at the next holiday family gathering!
I know! I had so many recipes I couldn’t fit them all in. But maybe you can try it for any remaining holidays this year!
Valerie says
I’m seriously sensitive to mushrooms but since I never liked them that’s not an issue unless called for in a recipe. Any suggestions regarding what can I substitute in place of the mushrooms?
Maria G. says
What about using vegan burger or crumbled sausage?
Hmm, great question! I don’t have any great ideas but I’ll let you know if I do! Until then, I’d just recommend leaving them out and doubling the amount of crispy onions to add more “oomph” to the dish. Good luck!
Triana says
Ive seen people use cauliflower before as a base. I hope that helps! :)
Catherine says
Replace mushrooms with cauliflower. :)
Tori says
Hi there, I have the same issue and have been using a zucchini and it tastes wonderful :)
Rachel says
I make a very similar vegan green bean casserole that is mushroom-free. Instead of the sauce in this recipe, I make a blended cauliflower soup. I roast a head of cauliflower with a little olive oil and salt, then simmer it in a pot with one onion and some smart balance. Use a hand blender to blend it all together. Combining it with this recipe, I would make the soup (can be made in advance and frozen). Then follow step 1; then mix the soup with almond milk and salt and pepper to taste; then follow this recipe from step 5 to the end. It’s a little more involved because of making the soup, but it comes out really creamy, is totally mushroom-free, and also adds more veggies!
Alice says
YOU ARE AN AMAZING CULINARY GENIUS! have copied your comment and I’m going to make it this Thanksgiving. Thank you so so much!
Millie | Add A Little says
This looks awesome Dana! Love the meatyness from the mushrooms!
Robyn @realfoodwholelife says
This looks fantastic! I’m a total sucker for green bean casserole and this one sounds just about perfect.
Anne says
I know someone who is allergic to beans. What would you use as substitute?
Maria G. says
I would think green asparagus would work!
Mary Newton says
If you don’t have oven friendly skillet can you transfer to casserole dish before putting in oven?
Abigail says
We transferred to a casserole dish and it worked out great!
Fran says
That’s a great idea! I love asparagus!
Hmm, asaparagus is a great idea! Otherwise, I’m kind of stumped.
Nicole Arntz says
This dish is AMAZING!!! A vegan friend made this for a potluck and being lactose intolerant, I swooned when I saw this! I typically forgo this dish and that makes me very sad. This casserole is SOOO GOOD that I need to add it to our traditional Thanksgiving feast (or any meal, really). Thank YOU and thank you L.C. for introducing me to this deliciousness!
Cat says
I use broccoli instead of green beans and it’s yummy ?
Deborah says
This is a great recipe that I’ve been using for over a year now. A couple of changes I made include more criminis than called for here and adding additional thickener. Otherwise the sauce is a bit too thin. Thanks so much for this!!