Thanksgiving just isn’t complete unless there’s a pan of savory, earthy, and satisfying green bean casserole at the table. And with a few simple ingredients it’s easy to turn that classic holiday dish you know and love into a vegan green bean casserole recipe – crispy fried onion topping and all! Everyone at the table will be thankful to enjoy this entirely plant-based and amazingly delicious side.
Think about the ultimate must-have sides list for Thanksgiving dinner. Go ahead, I’ll wait…
I am willing to bet green bean casserole is somewhere in the top of your rankings. Right? Right.
This side dish has been enjoyed as a classic “veggie” on holiday tables for generations. It’s typically not a vegan recipe, but that is about to change. Because YUP, it’s super easy to make a completely plant-based green bean casserole with simple pantry staples.
Not gonna lie, this version is likely better than what you probably grew up with. (Sorry, grandmas.) Tender, tasty green beans combined with mushrooms in a rich, creamy dairy-free sauce and topped with crunchy fried onions – of course. What’s not to love?
Delicious vegan green bean casserole is ready to serve hot in under an hour alongside all of your fave holiday goodies. Your guests are going to be giving you thanks for this one!
- Frozen cut green beans
- Vegan butter
- Yellow onion
- Garlic cloves
- All-purpose flour
- Vegetable broth
- Oat milk (or any non-dairy milk)
- Soy sauce
- Cracked pepper
- Crispy fried onions
How to Make Vegan Green Bean Casserole
First, preheat the oven to 375 degrees Fahrenheit. Melt butter in a large skillet over medium heat. Add finely diced onion and cook for a few minutes until soft.
Then add the minced garlic and cook for 30 seconds. Add the chopped mushrooms and cook for another 5 minutes.
Once the mushrooms are soft, stir in the flour and cook for a minute or so to get rid of the flour taste. As you continue to stir, slowly pour in the vegetable broth followed by the oat milk. Then mix in the soy sauce.
Let the mixture come to a low boil to thicken, stirring frequently. Add freshly cracked pepper to taste.
When the creamy mushroom mixture reaches optimum thickness, stir in the frozen cut green beans. That’s right – no need to thaw the beans!
Pour into a casserole dish and top with a generous layer of crispy fried onions. Cover with a layer of foil and bake for 20 minutes. This helps the vegan green bean casserole to cook thoroughly without burning the fried onion topping.
Remove the foil and continue baking for another 10 minutes to get those onions beautifully browned.
Then let the casserole rest for at least 5 minutes before serving warm.
Tips to Make Ahead
This is a great recipe to make ahead! Prepare the mushroom mixture, mix in the frozen green beans, and pour into the casserole dish. Do not add the fried onions!
Let cool and then cover with a layer of foil or plastic cling wrap. Keep the dish in the fridge for a day or two, or freeze for up to 2 weeks.
Note: If you plan to freeze make sure your casserole dish can go from freezer to oven. A foil pan is best!
Top with the fried onions before baking according to the recipe. If frozen, bake without thawing but add 15 minutes to the bake time.
How to Make This a Vegan AND Gluten Free Green Bean Casserole Recipe
Make this a vegan and gluten free green beans casserole recipe by swapping all-purpose with your favorite GF alternative for cooking.
And be sure your soy sauce and fried onions are GF-friendly, too!
You want to serve this creamy, crunchy, green bean-tastic casserole hot on the table with all your favorite holiday dishes. It’s besties with classic sides like sweet potato casserole, super flakey rosemary biscuits, roasted garlic mashed potatoes and vegan gravy.
How to Store Vegan Green Bean Casserole
Leftovers will keep well for up to 4 days covered in the refrigerator. To keep the onions crunchy I hiiighly recommend you bake the casserole to reheat. 15 minutes in a preheated 350 degree F oven ought to do it.
I don’t recommend that you freeze the casserole after it’s been baked.
If you tried the vegan green bean casserole let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Green Bean Casserole
- 1 pound frozen cut green beans
- 2 Tablespoons vegan butter
- 1/4 yellow onion finely diced
- 2 garlic cloves minced
- 8 ounces mushrooms chopped (I like baby bella or crimini for this recipe)
- 2 Tablespoons all-purpose flour a GF blend or whole wheat should work here
- 3/4 cup vegetable broth
- 1 cup oat milk
- 2 teaspoon soy sauce
- fresh cracked pepper
- 2 cups crispy fried onions
- Preheat oven to 375 degrees Fahrenheit.
- In a large skillet, melt butter over medium heat. Add onions and cook until softened (about 3-4 minutes).
- Add garlic and cook for 30 seconds. Add mushrooms and cook until softened (about 5 minutes). Stir in flour.
- Slowly pour in vegetable broth followed by the oat milk. Simultaneously stir the mixture as you are pouring in the liquids. Add soy sauce.
- Bring to a boil and simmer for about about 5 minutes until thickened. Add a few cracks of fresh black pepper, taste and adjust seasonings if needed.
- Pour frozen green beans (no need to thaw) in a casserole dish (mine is a 2.5 qt). Mix well.
- Top with crispy onions and bake for 20 minutes covered, then 10 minutes uncovered. Let cool for 10 minutes before serving.
Please note this post may contain affiliate links which does not impact the cost to you, but gives me a small commission. Thank you for your support!