Vegan Green Bean Casserole

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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

When I think fresh green beans my mind goes to the produce section or the freezer, not the canned goods isle. Frozen green beans are just fresh beans that have been picked at their peak and frozen immediately to capture their best flavor. You can use either one here, steam or boil until just al dente in texture, not mushy so keep. close eye on them. To stop the cooking process add them to a bowl of ice cold water as soon as desired texture is achieved.

About the Mushrooms

Although the recipe suggests seasonal wild mushrooms like chanterelles or lobster (the holy grail of mushrooms if you ask me), the recipe can be expanded on with any mushrooms that you love and are available at the grocery store or your local farmer’s market right now. Look for fresh shiitakes, lion’s mane, maitake, chicken of the woods or plain old baby bellas. The ultimate flavor profile of the gravy will be determined by the type of mushroom used with the baby bellas being the most subtle and mild of all. Most important fact: NO canned cream of mushroom soup!

Creamy Wild Chanterelle Mushroom Gravy for Green Bean Casserole

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.
Creamy Vegan Green Bean Casserole with Chanterelle Mushroom Gravy and Crispy Onions

Easy Vegan Green Bean Casserole with Mushroom Gravy and Crispy Onions


how to make fresh green bean casserole from scratchVegan Green Bean Casserole with Creamy Wild Mushroom Gravy

Vegan Green Bean Casserole with Wild Mushroom Gravy
5 from 2 votes

Vegan Green Bean Casserole

The best, easy, fresh Vegan Green Bean casserole recipe from scratch, made with creamy but healthy  mushroom gravy, fresh green beans and all under 30 minutes.
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes



  • 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

Optional Toppings

  • 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.
    Certified Plantricious Recipe



  • 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.


Calories: 87kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 261mg | Potassium: 619mg | Fiber: 6g | Sugar: 4g | Vitamin A: 648IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 4mg
Course: Side Dish
Cuisine: American, Italian
Keyword: Thanksgiving, Vegan Green Bean Casserole
Servings: 6 people
Calories: 87kcal
Author: Florentina

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  1. So delicious, I love green beans and steaming them is by far the best idea. Can’t wait to make them again next week for Christmas dinner. Thank you for the recipe.

  2. Best green beans I’ve ever made, all gone and I usually have so many leftovers. Now I won’t wait till the holidays to make green beans, absolutely delicious.

    1. I have not tested it gluten free, my go to gluten free flours would be rice flour or almond flour, if using coconut flour the ratio would be totally different so definitely need some experimenting around with you. I’ll update the recipe card once i figure it out.

  3. Couple questions because I would love to make this for thanksgiving! Can it be prepped a day ahead and baked the next day? Also, would white wine vinegar be OK or does it need to be actual white wine?

    Thank you!

    1. Yes you can prep ahead and reheat the next day and top with the crispy fried onions. No to replacing white wine with vinegar, if you don’t want to use the wine just leave it out or give it a little squeeze of lemon, not too much just a little for balance. The vinegar is too intense and will ruin an amazing flavor, I would not want you to take that chance especially if using chanterelles. Enjoy! ~ Florentina Xo’s

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