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Vegan Green Bean Casserole

A creamy and savory plant-based version of the classic green bean casserole, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb green beans, trimmed and cut into 1" pieces Cut evenly for uniform cooking.
  • 2 tablespoons vegan butter
  • 8 oz package baby portobello mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all purpose flour Can substitute with gluten-free flour.
  • 1.5 cups unsweetened, unflavored non-dairy milk
  • 1/2 cup vegetable broth
  • 1 teaspoon soy sauce
  • 1 package (6 oz) French crispy fried onions Reserve some for topping.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add green beans to a saucepan lined with a steamer basket and steam for 5-7 minutes or until fork tender.
Cooking
  1. Melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Add the garlic and cook for another minute.
  2. Sprinkle flour evenly over the mushrooms and stir to combine until the flour is no longer dry.
  3. Add the milk, broth, and soy sauce. Bring to a gentle simmer for 5 minutes or until thickened slightly.
  4. Stir in the steamed green beans and 1/3 cup of the French fried onions, then transfer to an 8x8 inch baking dish if you don’t have an oven-safe skillet.
  5. Add the rest of the onions as a layer on top. Bake for 11-15 minutes or until bubbly. Allow to cool for 5 minutes before serving.

Notes

For an extra touch, sprinkle fresh herbs on top before serving. Make sure to cut the green beans evenly for uniform cooking. For a spicier kick, add red pepper flakes or hot sauce to the mushroom mixture.