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Vegan Green Bean Casserole

Close-up of a freshly baked vegan green bean casserole topped with golden crispy fried onions.

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A dairy-free and plant-based version of the classic green bean casserole, perfect for holidays and family gatherings.

Ingredients

Scale
  • 1.5 lbs fresh green beans, trimmed
  • 1 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (10.5 oz) can condensed cream of mushroom soup (vegan)
  • 1/2 cup unsweetened almond milk
  • 1 tbsp tamari or soy sauce
  • 1/4 tsp black pepper
  • 1 cup crispy fried onions (vegan)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the green beans: You can blanch them in boiling water for 5-7 minutes until tender-crisp, then drain, or steam them for 8-10 minutes. Drain well.
  3. Prepare the onion topping: Heat olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Make the sauce: In a large bowl, combine the vegan cream of mushroom soup, almond milk, tamari, and black pepper. Stir until smooth.
  5. Combine: Add the cooked green beans to the sauce and stir to coat. Pour the mixture into a 9×13 inch baking dish.
  6. Bake: Cover the dish with foil and bake for 20 minutes.
  7. Add topping: Remove the foil and sprinkle the crispy fried onions evenly over the casserole.
  8. Finish baking: Bake for another 10-15 minutes, or until the casserole is bubbly and the onions are golden brown.

Notes

  • Ensure your canned cream of mushroom soup is specifically labeled vegan. Many brands contain dairy.
  • Check the ingredients of your crispy fried onions, as some contain milk or butter. Many store-bought brands are accidentally vegan.
  • For a richer flavor, you can sauté the onions in vegan butter instead of olive oil.
  • Consider adding a pinch of nutmeg to the sauce for extra depth.

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