Vegan Green Bean Casserole
Creamy vegan green bean casserole which is comforting, flavorful, and very delicious. This holiday recipe is made from scratch, it is plant-based, gluten-free, healthy, and easy to make.
Nutrition Facts
Ingredients
Instructions
This recipe has a video above for easy visual instructions!
Wash and chop fresh green beans and boil in a large pot with water & salt for 5 minutes. Then drain and set aside.
For the mushroom sauce, heat oil in a large pan/skillet, add the onion and sauté for about 4 minutes. Stir in garlic and sauté for a further 1 minute.
Now add the mushrooms and sauté for about 5 minutes. Pour in vegetable broth, tamari (or soy sauce), and add the spices. Bring it to a simmer.
Mix cornstarch with the canned coconut milk (you can use cashew milk, almond milk or soy milk/cream) and stir to dissolve. Preheat oven to 400 °F (ca. 204 °C).
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 5-10 minutes until the sauce thickens. Taste and adjust seasonings. I also added 1 tablespoon of nutritional yeast.
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Continue Reading at Elavegan →Chef's Notes
The mushroom sauce is creamy and rich because I used canned lite coconut milk. You can use any other plant-based milk for a low-fat/low-calorie version. Cashew milk would be a great alternative.
In the blog post, you can read how to make homemade crispy fried onions from scratch if you don't want to use store-bought or can't buy them in your local supermarket. They are also available online.
Store leftovers covered in the refrigerator for up to 3-4 days. This green bean casserole doesn't freeze well.
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Nutrition FactsVegan Green Bean CasseroleAmount per ServingCalories273% Daily Value*Fat 15g23%Saturated Fat 4g20%Carbohydrates 30g10%Fiber 5g20%Sugar 7g8%Protein 7g14%* Percent Daily Values are based on a 2000 calorie diet.
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Reviews from the Original Source
Hi Ela! I’ve made this in past years and it has been delightful. This year I plan to double the servings for a larger group. Is there a specific pan size I should use?
Also, if making this the day prior, what is the best way to reheat on Thanksgiving day? Or how best do you suggest to prep ahead of time? Thanks in advance!
I made this today for Thanksgiving, my whole family loved this casserole! It was the best green bean casserole we’ve ever had!!
This was delicious! thanks for a great recipe.
Ive been a fan for a long time and made SO MANY recipes off your page that me and my husband adore but omg this green bean was just so so delicious!! 5 stars for sure- absolutely bursting with flavour and blew our minds :) sending much love from Australia thanks for such a rad page! <3
I made this twice already. It’s so easy to make and so yummy!! I used regular coconut milk and it came out great. What’s the difference in using lite coconut ?
Really enjoyed this recipe will make it for the holiday Christmas dinner. I had leftover Brussels sprouts so used those instead of Beans and it is yummy! I’m sure the rest of family will enjoy as well when they get home!
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