Green bean casserole is a traditional American Thanksgiving dish which seems to appear out of nowhere during the fall and winter holidays. Year round, you’d be hard pressed to find it anywhere, but around Thanksgiving, the winter holidays and Christmas time, it’s suddenly everywhere. No Thanksgiving or Christmas table would be complete without a classic green bean casserole!
Now we introduce a ultra creamy whole foods version of the classic green bean casserole tastes so decadent that you’ll never guess it’s dairy and guilt-free! Vegan and gluten-free.
The work required for this vegan green bean casserole is a bit more extensive than with the traditional version, but it’s worth it, not just to make the dish vegan, but to knock the socks off of every attendee at dinner.
Why Choose Vegan Green Bean Casserole
This recipe is for a vegetarian and completely dairy-free and vegan version of a traditional green bean casserole, using vegan margarine and nutritional yeast in place of milk, cream, or the usual canned mushroom soup (ew!) to create a creamy and saucy vegan green bean casserole which is completely dairy-free and suitable for anyone on a vegan diet, and, of course, it’s also much lighter as far as fat and calories. So, if you’re looking for a lighter and healthier green bean casserole for any reason, this vegan green bean casserole recipe will be a good one for you to try – and it’s still creamy and delicious!
Timing | Ingredients | Instruction – Vegan Green Bean Casserole
- Preparations: 40 minutes.
- Cooking Time: 1 hour.
- In Total: 1 Hour 40 minutes to get the dish ready.
For the French fried onion topping:
- One cup of unflavored soy milk,
- One tablespoon of white vinegar,
- One small onion (or 1/2 medium onion), peeled and sliced into thin rings
- Half cup all-purpose flour
- Teaspoon of salt
- Ground black pepper
- Cayenne pepper (or to taste)
- Canola oil (or other neutral-flavored vegetable oil) + more if necessary
For the casserole:
- Two tablespoons olive oil
- One medium onion, diced
- Two garlic cloves, minced
- Two cups white button mushrooms, stemmed and sliced
- Half cup of dry white wine
- 1/4 cup all-purpose flour.
- 1 3/4 cups unflavored soy milk
- One tablespoon soy sauce
- 1/4 teaspoon ground black pepper
- 5 cups fresh green beans, cut into 3-inch pieces
Instruction – Vegan Green Bean Casserole
Make the French fried onions:
- Stir the soy milk and vinegar together in a medium bowl. Add the onion rings and submerge as many as possible. Allow onions to soak in the milk mixture for at least 30 minutes.
- Mix the flour, salt, pepper and cayenne together in medium bowl or large zipper bag.
Remove the onions from the soy milk mixture, discarding any excess liquid. Transfer the onions to the flour mixture and toss to coat.
- Heat 1/4 cup of oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onions in an even layer, only adding as many as you can without too much overlapping. Cook 2 minutes and gently toss once or twice with a spatula. Cook another 2 minutes and flip again, using the same technique. Once the onions begin to turn brown and crispy, after about another 2 minutes, remove and transfer to paper towel lined plate.
- If any onions remain after the first batch, repeat, adding a bit more oil to the skillet if needed.
Start the Vegan Green Bean Casserole:
- Add the olive oil to a medium skillet over medium heat. When it’s hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and the mushrooms. Sauté until the mushrooms are tender and release their juices, about 5 minutes more.
Pour in the white wine and simmer, stirring occasionally, until liquid is reduced by half, about 2 minutes.
- Add the flour and stir to form a paste with the remaining liquid in the skillet. Slowly pour in the soy milk, stirring constantly. Stir in the soy sauce, pepper and green beans, then bring to a simmer and reduce heat to medium-low. Simmer, stirring occasionally, until the sauce is thick and the green beans are bright-green and tender-crisp, about 10 minutes.
- Preheat oven to 350°F while the sauce and green beans simmer.
- Transfer the bean mixture to a 9-inch baking dish and place it in the oven (or if you’re using a cast-iron skillet, you can transfer it directly to the oven). Bake for 20 minutes and top with the French fried onions before serving.