Vegan Green Bean Casserole
This creamy and savory vegan green bean casserole is a delightful twist on a classic dish, perfect for family gatherings and holiday dinners.
Discover the joy of plant-based cooking with this Vegan Green Bean Casserole, featuring tender green beans enveloped in a rich, creamy mushroom sauce, topped with crispy onion rings.
This dish is not only hearty but also showcases the vibrant flavors of whole food ingredients.
Enjoy a comforting and nutritious meal that everyone will love, as you explore more vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh green beans can be replaced with frozen green beans if necessary, but the texture may differ slightly. For a lower-fat option, you can reduce the coconut milk or substitute with unsweetened almond milk, although the creaminess will be affected.
Tips & Notes
- •To make this casserole gluten-free, ensure the soy sauce is gluten-free or use tamari.
- •For added flavor, consider adding herbs like thyme or rosemary to the sauce.
Recipe Variations
- •Add cooked quinoa for extra protein and texture.
- •Incorporate other vegetables like carrots or corn for added color and nutrition.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and store it in the refrigerator. Just bake it right before serving.
What can I substitute for mushrooms?
If you're not a fan of mushrooms, you can use diced zucchini or cooked lentils for added texture.
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This creamy and savory vegan green bean casserole is a delightful twist on a classic dish, perfect for family gatherings and holiday dinners.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large pot of boiling water, blanch the green beans for about 5 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process. Set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- 4
Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- 5
Stir in the minced garlic and cook for 1 more minute until fragrant.
- 6
Pour in the vegetable broth, coconut milk, soy sauce, and nutritional yeast. Stir to combine.
- 7
Add the cornstarch slurry (2 tablespoons of cornstarch mixed with 2 tablespoons of water) to the skillet and stir continuously until the mixture thickens, about 2-3 minutes.
- 8
Season with black pepper and salt. Add the blanched green beans to the skillet and mix until they are evenly coated with the sauce.
- 9
Transfer the green bean mixture to a 9x13-inch baking dish and spread it out evenly.
- 10
Top with the French fried onions, spreading them out evenly over the top.
- 11
Bake in the preheated oven for about 20-25 minutes, or until the onions are golden and the casserole is bubbling.
- 12
Remove from the oven, let it cool for a few minutes, and serve warm.
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