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You are here: Home / Recipes / Sides / Vegetables / Vegan Green Bean Casserole

Vegan Green Bean Casserole

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

A healthy and fabulous Vegan Green Bean Casserole is a make ahead ready side dish for your holiday table! Whip this dairy-free casserole up in no time using a homemade creamy mushroom sauce base, fresh green beans and sourdough bread crumbs or crispy shallots! This recipe is vegetarian, vegan and easily gluten free. 

Easy Vegan Green Bean Casserole in a skillet ready to serve.

Table of Contents

  • Always Reliable Green Bean Casserole! 
  • Ingredients You’ll Need
  • A Few Recipe Notes
  • More Holiday Sides to Love
  • Vegan Green Bean Casserole Recipe

Always Reliable Green Bean Casserole! 

A most beloved side at the Thanksgiving table: Green Bean Casserole. Amiright? Something that’s been on the family table since I could utter the words cranberry sauce. No doubt there are many variations, but my favorite of all? Green bean casserole with fresh beans and homemade cream of mushroom!

I topped this recipe with homemade sourdough bread crumbs, but there’s another option; crispy shallots(!!). The bread crumbs are fabulous, and crunchy, but sometimes you just want crunchy onions on top, so I’ve included a crispy shallot option in the recipe notes.

Trimming green beans with a knife on a cutting board preparing for a healthy green bean casserole.    Cutting mushrooms with a knife on a cutting board preparing for green bean casserole.Green Beans in Ice Bath after blanching them.    Sautéed Mushrooms and Shallots in a skillet.

What I love about this recipe is not only can it be made in advance, but after blanching the green beans, the recipe is made, start to finish, in a skillet! I like to use my 10″ cast iron skillet for this recipe.

Ingredients You’ll Need

This healthier green bean casserole comes together with ease. Here’s what you’ll need to make it:

  • Fresh Green Beans
  • Olive Oil
  • Shallot
  • Crimini Mushrooms
  • Garlic
  • Fresh Rosemary (optional but recommended)
  • All Purpose Flour or Tapioca Starch (for gluten free)
  • Vegetable Broth
  • Plant Milk – I like homemade unsweetened cashew milk, but you can use almond milk or any plant milk you like. 
  • Sourdough Bread or Gluten Free Bread or Crispy Shallots* (see notes)

Mushroom and onion sauté in a skillet, with added garlic and herbs.     Pouring cashew milk into homemade cream of mushroom soup for the vegan green bean casserole. Blanched fresh green beans in homemade Cream of Mushroom Soup.

How to Make Fresh Green Bean Casserole

To make this healthy casserole, you’ll use an oven proof skillet so it can go from stovetop to oven. Assemble the casserole up to one day ahead (without adding the breadcrumbs) and refrigerate it until ready to bake! Here’s how to make it (see recipe card for details): 

  • First, you’ll blanch the green beans in a large pot of boiling water. 
  • Next, make the bread crumbs by toasting the bread, and giving the bread a whirl in a food processor.
  • Third, sear the mushrooms in a skillet, then toss in the shallots, garlic, rosemary, salt and pepper.
  • Fourth, stir in the flour to coat the veggies, then pour in the veggie broth. Allow the mixture to thicken just a bit over medium high heat, then add the milk. Cook for a few minutes to thicken further.
  • Last, Add the blanched green beans to the cream of mushroom mixture, stir, then top with bread crumbs or fried onions (crispy shallots). 

Bake this vegetarian green bean casserole until the bread crumbs are toasty and golden brown and the casserole is bubbly. If using crispy shallots, sprinkle those on top after the casserole is baked.

Closeup of Vegetarian Green Bean Casserole in a skillet with a serving spoon.

A Few Recipe Notes

  • Gluten Free? Yes please! Use tapioca flour instead of all purpose, and top the casserole with either gluten free bread crumbs or crispy shallots* (see notes)!
  • Make Ahead? Yes please! Assemble the casserole, without baking it, up to one day in advance making sure to leave the bread crumbs or crispy shallots off. Refrigerate until ready to bake. Add the breadcrumbs just before baking. The shallots remain off until ready to serve – simply sprinkle those on top.
  • Blanching the green beans helps keep them bright green and crisp! Don’t skip this essential step!
  • Freezer Friendly? I prefer this recipe right out of the oven. It can be reheated, though the green beans aren’t as crisp.

More Holiday Sides to Love

  • Roasted Brussels Sprouts with Pear and Thyme
  • Stovetop Mac & Cheese with Crispy Shallots
  • Beet and Apple Salad with Apple Cider Vinaigrette
  • Maple Roasted Cardamom Spiced Carrots and Apples
  • Shaved Brussels Sprouts Quinoa Citrus Salad
Overhead Healthy Green Bean Casserole
Print Recipe

Vegan Green Bean Casserole Recipe

Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Servings:5 Servings
Calories:139kcal
Author:Traci York | Vanilla And Bean
A healthy and fabulous Vegan Green Bean Casserole recipe is a make ahead ready side dish for your holiday table! Whip this dairy free casserole up in no time using a homemade cream of mushroom base, fresh green beans and sourdough breadcrumbs! easily gluten free* (see notes)

Ingredients

  • 1 lb (500g) Fresh Green Beans
  • 3 (95g) Slices of Sourdough Bread or gluten free bread (can sub crispy shallots if desired)* see note
  • 2 Tbs Olive Oil
  • 12 oz (345g) Crimini Mushrooms large sliced or cut into smaller pieces
  • 3/4 C (100g) Shallots about 1 large, iced small
  • 1 Tbs Minced Garlic about 2 large cloves
  • 1 tsp Fine Sea Salt divided
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Fresh Rosemary chopped fine - optional
  • 2 Tbs All Purpose Flour or use tapioca flour for gluten free
  • 1 C (265g) Vegetable Broth
  • 1 C (245g) Plant Milk I like homemade unsweetened cashew milk 1/2 diluted with water

Instructions

Blanch the Green Beans

  • To blanch the green beans, fill a medium stock pot 3/4 full with water. Add a pinch of salt and bring the water to a boil. Meanwhile, prepare the green beans by washing and trimming the stem end. Leave the green beans long for a fancy look, or trim in half for practical purposes.
  • Prepare an ice bath by filling a medium bowl with water and a few hand-fulls of ice.
  • Once the water is boiling, plunge the green beans into the boiling water. Set a timer for three minutes. The water does not have to return to a boil. When the timer goes off, drain the beans and transfer them to the ice bath. Allow to set until cool to the touch. Drain and set aside.

For the Bread Crumbs

  • Toast the bread in a toaster. Add the bread to a food processor fitted with an S blade, and sprinkle in 1/4 tsp salt. Process until bread crumbs form. I like mine a bit chunkier. Set aside.

For the Casserole

  • Preheat the oven to 375F (180C) and arrange a rack in the center.
  • In a 10" (25cm) oven proof skillet, I use a cast iron skillet, heat the oil until it shimmers. Add the mushrooms and sear them, stirring only a few times, for 7-8 minutes on medium high heat. They will release their juices and turn a dark color.
  • Turn the heat to medium low and add the shallots. Saute' for about 3 minutes or until the shallots just soften. Stir in the garlic, 3/4 tsp sea salt, pepper and rosemary. Then, sprinkle in the flour/tapioca. Stir to coat the veggies, one minute. Pour in the broth and bring simmer for about two minutes or until the mixture starts to thicken, stirring occasionally. Pour in the milk, stir, and bring to a simmer.
  • Reduce the heat and cook on medium low for about 7-8 minutes, until the sauce thickens a bit. It will be a thinish gravy, but will thicken further in the oven. Taste for seasoning adjustment. Stir in the beans and coat with the creamy mushroom mixture.
  • At this point the casserole can be covered and stored in the refrigerator for up to 24 hours.
  • Just before baking, sprinkle the bread crumbs evenly over the top of the casserole. Bake at 375F for 25-30 minutes or until bread crumbs are toasty/crisp and the casserole is bubbly.
  • Store leftovers in a lidded container in the refrigerator for up to three days. Reheat in a 350F oven for about 10 minutes.

Notes

*If topping the casserole with crispy shallots, reduce the shallot in the recipe to 1/4 C. Bake the casserole first, then sprinkle the crispy shallots on top just before serving.
Recipe inspired by Haggen, holiday 2018.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 139kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 615mg | Fiber: 4g | Sugar: 7g | Vitamin A: 726IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pinterest PIn of Green bean casserole with two close up images.

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The beets sliced into thin discs ready for the final stage and looking really nice and yummy

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  1. Avatar for AnnAnn

    November 28, 2019 at 10:16 am

    5 stars
    This is absolutely fab! Fantastic recipe! My whole family are in love with this healthy vegan green bean casserole. It’s so easy to whip up in no time. Highly recommend everyone to give this a try. Believe me, the taste is incredible.
    Traci, thank you so much for sharing this idea. I’m sure it will inspire many of your followers. Look forward to your new awesome recipes. Keep it up!
    p.s. I love the photos you take!

    Best wishes,
    Ann

    Reply
    • Avatar for TraciTraci

      November 29, 2019 at 8:37 pm

      Hi Ann! Thank you for your note, kind words and rating! So happy to hear you enjoyed the recipe.

      Reply
  2. Avatar for CindyCindy

    November 19, 2019 at 9:06 am

    Just in time for Thanksgiving! I’ve been wanting a vegan recipe for this dish because I found gluten free vegan crispy onion rings at Aldi this year. Thank you!

    Reply
  3. Avatar for LaurenLauren

    November 17, 2019 at 10:59 pm

    Looks amazing!! Seriously though, why is this fish only around during the holidays?! Needs to make an appearance more often IMO ;)

    Reply
  4. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    November 17, 2019 at 6:24 pm

    5 stars
    I love a good green bean casseroles and this one has it going on! Love the addition of mushrooms and bread crumbs. If there were any leftovers I’d be nibbling on this all day long! I can’t wait for Thanksgiving and 4 days off from work! Thanks for the great recipe, Traci.

    Reply
  5. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    November 16, 2019 at 6:22 am

    So you know one of Mr. Picky’s favorite things about Thanksgiving is the green bean casserole, right?! You could have figured it I’m sure. Canned soup and all. He’s all in. But this year, I think I’ll be trying your version Traci. I never really ate the old one. Saved it all for Tom. Love that your recipe is healthier and I know Tom would too!

    Reply
  6. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    November 16, 2019 at 3:59 am

    Do you know I’ve NEVER had the traditional green bean casserole? I know. Crazy. Right? My Mom always just makes fresh green beans! I’m tempted to try it, but not sure if I’d love it…the idea of canned soup freaks me out. Lol. But I’m SO DOWN with this version. It looks so good to me right now. I need to try it. This might be the year I have green bean casserole!

    Reply

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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