Vegan Green Bean Casserole
A delicious plant-based twist on the classic holiday side, featuring tender green beans and crispy fried onions in a savory mushroom sauce.
Ingredients
Green Beans
- 1 pound green beans (rinsed, trimmed and cut in half)
- 2 Tbsp vegan butter or olive oil
- 1 medium shallot (minced)
- 2 cloves garlic (minced)
- 1 cup finely chopped mushrooms (button, baby bella, or cremini)
- 2 Tbsp all-purpose flour
- 3/4 cup vegetable broth (DIY or store-bought)
- 1 cup unsweetened plain almond milk
- 1 ½ cups crispy fried onions (divided // vegan friendly)
Instructions
- Boil green beans in salted water for 5 minutes, then drain and cool in ice water.
- Sauté shallots and garlic in vegan butter or oil for 2-3 minutes, add mushrooms, and cook until lightly browned.
- Whisk in flour, then slowly add vegetable broth and almond milk, simmer until thickened, about 5-7 minutes.
- Mix green beans and 1/3 of fried onions into the sauce, top with remaining onions, and bake at 400°F (204°C) for 15 minutes.
Notes
Adjust seasonings to taste and ensure fried onions are vegan-friendly.