Vegan Green Bean Casserole

A rich and delicious 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!

Course Side

Cuisine American

Diet Vegan, Vegetarian

Keyword Dairy Free Green Bean Casserole, Vegan Green Bean Casserole

Prep Time 30

Cook Time 25

Total Time 55

Servings Servings

Calories 139kcal

Author Traci York

Ingredients

1 lb (500g) Fresh Green Beans
3 (95g) Slices of Sourdough Bread or gluten free bread
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.
Make Ahead Tip: At this point the casserole can be covered and stored in the refrigerator for up to 24 hours. Allow the mushroom gravy time to cool before stirring in the green beans. Pull it from the fridge when ready to bake while the oven heats up. Top with bread crumbs just before baking. (You'll need to give the casserole a few more minutes in the oven with this method).
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

Recipe inspired by Haggen, holiday 2018.

Nutrition