It's easy to turn that classic Thanksgiving side dish you know and love into a delicious vegan green bean casserole recipe - crispy fried onion topping and all!
Course Side, Side Dish
Cuisine American, Holiday
Keyword dairy free green bean casserole, plant base Thanksgiving, plant based holiday, vegan holiday recipe, vegan Thanksgiving
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.
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Notes
Leftovers will keep well for up to 4 days covered in the refrigerator.To keep the onions crunchy I recommend you bake the casserole to reheat. 15 minutes in a preheated 350 degree F oven ought to do it.