This Vegan Green Bean Casserole Recipe is a Thanksgiving favorite in my family. It is easy to prepare and oh so creamy.
We grow our own organic green beans, so at the end of summer, we always have a glut of green beans. It’s amazing how just a few green bean plants produce so many green beans. We plant the pole bean variety that grows all over our fences.
Even with all the green beans we picked fresh off the vine and ate ourselves or fed to our rescue pig, Scarlett (she’s a green bean fiend), we still have four gallon-sized bags full to the brim in our freezer. Since this vegan green bean casserole recipe is our preferred method of eating green beans, you can be sure we’ll be eating it before, during, and after Thanksgiving!
This goes great with a warm cup of hot cocoa and mashed potatoes. Check out our delicious Hot Cocoa Mix Recipe.
Prep Time and Serving Size
- Total time: 30 minutes
- Serving size: 1 cup
- Number of servings: 8
Equipment and Utensils
- Cutting board
- Chef knife
- Measuring spoons
- Measuring cup
- Large pot
- Large skillet
- Mixing spoon
- 3 qt baking dish
- 1 pound of fresh green beans
- Salt and pepper to taste
- 2 tbsp of vegan butter or olive oil
- 1 medium onion diced
- 2 cloves of garlic minced
- 1 cup of chopped mushrooms (button, portobello, cremini, or shitake work well)
- 2 tbsp of all-purpose flour
- 1 cup of premade mushroom soup
- 1 cup of plain unsweetened almond milk (or another milk alternative)
- 2 cups of crispy fried onions
- Preheat the oven to 400 degrees.
- Trim the ends off the green beans and cut into 1-2 inch pieces.
- Bring a large pot of water with a pinch of salt to a boil.
- Add the green beans and cook for 5 minutes or until the green beans become tender.
- Drain the green beans and rinse in cold water to stop cooking.
- Peel and dice the onion and garlic.
- Clean and chop the mushrooms.
- Warm the vegan butter or olive oil in a large skillet over medium heat.
- Add the onion and garlic to skillet, cook for 2-3 minutes, or until the onions soften.
- Add the mushrooms to skillet mixture, salt, and pepper to taste. Cook for 3-4 minutes or until the mushrooms begin to brown.
- Sprinkle the flour into the mixture in the skillet, and then stir to coat the veggies.
- Add the mushroom soup into the skillet and stir to incorporate the mixture.
- Add the almond milk to the skillet. Salt and pepper to taste and stir the mixture again.
- Bring the mixture in skillet to a simmer then reduce heat to low and allow the sauce to thicken. Cook for about 5 minutes, or until the sauce is thick and bubbly.
- Remove the skillet from heat and add ½ cup of fried onions and stir into the mixture.
- Add the green beans to the mixture in the skillet and stir to combine.
- Pour the mixture into the baking dish.
- Top with approximately 1 ½ cups (enough to cover the top of the casserole) of crispy fried onions.
- Bake for 15 minutes or until warm and bubbly and slightly browned on top.
If you liked this vegan green bean casserole recipe, be sure to check out our other vegan recipes.