Vegan Green Bean Casserole Recipe
A delicious plant-based twist on the classic green bean casserole, perfect for holiday gatherings or weeknight dinners.
Ingredients
Batter
- 2 large yellow or white onions, very thinly sliced (a mandoline is great here)
- 1 cup all-purpose flour (or gluten-free all-purpose blend)
- 0.5 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- about 2-3 cups vegetable oil for frying (depending on pan)
- 680 grams fresh green beans, trimmed and cut into 1-2 inch pieces
- 1 tablespoon olive oil or vegan butter
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 450 grams cremini or button mushrooms, cleaned and sliced
- 0.25 cup all-purpose flour (or gluten-free all-purpose blend)
- 2 cups unsweetened plant-based milk (cashew or oat milk for extra creaminess)
- 1 cup vegetable broth
- 0.25 cup nutritional yeast
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 0.5 teaspoon black pepper, or to taste
Salt to taste
Instructions
- Prepare the batter by mixing sliced onions, flour, plant-based milk, salt, and pepper. Fry until golden and set aside.
- In a large skillet, heat olive oil and sauté chopped onion and garlic until fragrant. Add sliced mushrooms and cook until tender.
- Stir in flour, plant-based milk, vegetable broth, nutritional yeast, soy sauce, thyme, and black pepper. Cook until thickened.
- Blanch green beans in boiling water for 3-4 minutes, then drain and add to the mushroom sauce. Mix well.
- Transfer mixture to a casserole dish, top with fried onions, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
Notes
For extra creaminess, use oat milk and add a splash of vegan cream before baking.