Make the ultimate side dish this Thanksgiving when you create this easy Vegan Green Bean Casserole. Chanterelle mushrooms, herbs, and seasonings combine for one delightfully creamy and hearty recipe.
Vegan Green Bean Casserole
I know I might be judged for eating this 30-minute casserole as a main dish, but it’s too good for me to care. Out of all the dishes around Thanksgiving and Christmas, this is by far at the top of my list.
Of course, if you think I’m saving this beauty of a dish just for the holidays, you’re crazy. It’s too fabulous and perfect to keep hidden away for so long.
How to Make Vegan Green Bean Casserole:
- Cook your green beans by steaming or boiling until perfectly al dente, not mushy. To stop the cooking process you can add them to a bowl filled with ice water for a few minutes if needed.
- Make the dairy-free cashew cream gravy using the best shrooms you can get your hands on this time of the year.
- Combine the cooked green beans and gravy and sprinkle with crispy onions.
- Broil your casserole for a minute or so just until the onion toppings gets extra crispy and hot.
- Is green bean casserole 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. This from scratch recipe however is definitely vegan, 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.
- Can I make this casserole ahead of time? – Absolutely! You can prepare it 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.
- What are the best mushrooms to use? Depending on the mushroom you use, will determine the flavor of the gravy. I tend to go with a flavorful wild mushroom for a 30-minute casserole like this one. It results in a more fitting sauce. Chanterelles are first on my list this time of the year and then shiitakes. You can also use baby bellas if desired but to be honest they just don’t come close in flavor to wild chanterelle.
- Cast iron skillet substitute – You can switch and use a regular stoneware casserole instead, no problem.
More Vegan Side Dishes:
The absolute beauty of this holiday side dish is that it can be paired deliciously with so many other dishes. Not just mains, but other festive sides as well. Below are my top choices.
P.S. As always, If you make this casserole recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram. It would totally make my day ~ Florentina Xo’s
Easy 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 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).
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 minutes.
- 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.
- 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.
- Add the cooked green beans to the mushroom gravy and toss to combine well. Serve hot!
- At this point you can transfer the beans to a broiler proof dish, sprinkle with panko bread crumbs or store bought crispy onions 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.
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.
Plant Based Recipes: