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 cream of mushroom base, fresh green beans and sourdough bread crumbs! It’s easily gluten free.
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.
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
- Crimini Mushrooms
- Fresh Rosemary (optional but recommended)
- All Purpose Flour or Tapioca Starch (for gluten free)
- Vegetable Broth
- Plant Milk – I like homemade unsweetened cashew milk
- Sourdough Bread or Gluten Free Bread or Crispy Shallots* (see notes)
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:
- First, you’ll blanch the green beans.
- 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, 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.
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.
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
Vegan Green Bean Casserole
- 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) Nut Milk I like homemade unsweetened cashew milk 1/2 diluted with water
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.