Ultimate vegan green bean casserole from scratch! Made with fresh green beans and wild mushrooms coated in the most lusciously creamy and savory homemade gravy. Top with golden crispy onions for the most delicious classic Thanksgiving side dish. Make ahead and reheat if desired!
Vegan Green Bean Casserole
This fresh and easy vegan green bean casserole is sure to become a family staple not only for the holidays but all year long. It’s too fabulous, cozy and delicious American classic to keep hidden until Thanksgiving and Christmas. Let this be a regular dairy free Sunday dinner affair from now on alongside our vegan chicken cutlets and mashed potatoes.
Fresh Green Beans
About the Mushrooms
Recipe Tips + FAQ
- Is green bean casserole usually vegan? – Your average recipe is usually made with canned cream of mushroom soup which contains dairy so make sure to always check the ingredient list if going that route. This homemade from scratch recipe however is totally legit and 100% plant-based, good for you and will blow your top off.
- Why is my casserole runny? – This usually happens when the mushroom gravy is too thin. This often means the gravy wasn’t cooked long enough or there wasn’t enough thickener added, you will not have this problem with this recipe .
- Make Ahead – You can prepare the casserole the night before, but only add the crispy onions on top before reheating in the oven at 350”F for about 25 to 30 minutes until hot in the center or golden brown on top.
- Cast iron skillet substitute – You can switch and use a regular stoneware casserole instead, no problem.
- Can I leave out the fried onions? – Sure you can but why would you? It’s the holidays after all and they add a nice indulgence that adds a crispy, salty and savory bite to the dish. You can just use the store-bought ones here, both Trader Joe’s + Whole Foods have them during this time of the year. For a healthier swap use panko bread crumbs or slivered almonds.
Vegan Side Dishes
Vegan Green Bean Casserole
- 1 lb green beans (cut into bite size pieces)
- 1 lb wild chanterelles, shiitakes or baby bella mushrooms - sliced or chopped
- 1 yellow onion - chopped
- 8 sprigs thyme - leaves only
- 6 sprigs fresh marjoram or oregano - leaves only
- 2 cups almond or cashew milk ( plain, your favorite kind )
- 1/2 tsp garlic powder
- 2 tsp onion powder
- 1 pinch red pepper flakes
- 1 tbsp nutritional yeast
- 1/3 cup dry white wine
- 1/2 tsp sea salt - or to taste
- 2.5 tbsp whole wheat pastry flour (or all purpose flour)
- 1/2 cup crispy fried onions or Panko bread crumbs (OPTIONAL- omit for WFPB & Plantricious Diets)
- Prepare a double boiler with a couple of inches of water and bring to a simmer. Add the fresh green beans to the top basket making sure it doesn’t touch the water below it. Cover with a lid and steam for about 10 minutes until the beans are tender to your liking. Make sure not to overcook them, you want a nice al dente texture not puree. Check after 5 minutes and keep a close eye on them. (Alternatively you can boil the beans until desired texture is achieved, drain and add to a bowl filled with ice water to stop the cooking process).1 lb green beans
Make the Mushroom Gravy
- Heat a large skillet over medium low flame. Add a drizzle of olive oil (or a splash of water or veggie stock for WFPB Plantricious diets) then add the onion and a tiny pinch of sea salt. Saute for a few minutes until the onion is wilted and translucent and starts to get a little color, about 5 to 10 minutes.1 yellow onion
- Stir in the mushrooms, thyme and marjoram leaves and cook another 5 minutes or so until they have wilted. Add the white wine and let everything simmer until the wine has evaporated almost completely.1 lb wild chanterelles, shiitakes or baby bella mushrooms, 8 sprigs thyme, 6 sprigs fresh marjoram or oregano, 1/3 cup dry white wine
- In a separate bowl whisk together the cashew milk with the flour, onion and garlic powders, nutritional yeast and sea salt. Add the mixture to the skillet with the mushrooms. Bring the gravy to a gentle simmer and cook for a couple of minutes until thickened up to your liking. Adjust seasonings to your taste.2 cups almond or cashew milk, 1/2 tsp garlic powder, 2 tsp onion powder, 1 tbsp nutritional yeast, 2.5 tbsp whole wheat pastry flour, 1/2 tsp sea salt
- Add the cooked green beans to the mushroom gravy and toss to combine well. Serve hot!1 lb green beans
- At this point you can transfer the beans to a broiler proof dish, sprinkle with panko bread crumbs or store bought crispy onions, a pinch of red chili flakes for heat and broil for a few minutes until golden on top.Alternately preheat your oven to 400 “F. Top the green bean casserole with the panko or the onions and bake for 15 minutes until golden brown on top to your liking.1/2 cup crispy fried onions or Panko bread crumbs, 1 pinch red pepper flakes
WFPB + Plantricious
- To keep the recipe WFPB oil free and Plantricious compliant make sure to saute in water, wine or veggie broth, use whole wheat pastry flour instead of all purpose flour and omit the crispy fried onion topping.
- You can add 2 teaspoons of sweet or smoked paprika to the gravy if desired. However, I only recommend doing this if using brown baby bella mushrooms. When using wild chanterelles or shiitakes please omit as it would overpower their beautiful delicate flavors.
- You can use any plant milk you choose, cashew, almond, oat, just make sure it is plain and unsweetened.
- To keep the recipe WFPB oil free and Plantricious compliant make sure to saute in water, wine or veggie broth, use whole wheat pastry flour instead of all purpose flour and omit the crispy fried onions.
- Omit the wine entirely or replace with a light squeeze of lemon.
Plant Based Recipes