A dairy-free and plant-based version of the classic green bean casserole, perfect for holidays and family gatherings.
Author:Claire
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6-8 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegan
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
Preheat your oven to 375°F (190°C).
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.
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.
Make the sauce: In a large bowl, combine the vegan cream of mushroom soup, almond milk, tamari, and black pepper. Stir until smooth.
Combine: Add the cooked green beans to the sauce and stir to coat. Pour the mixture into a 9×13 inch baking dish.
Bake: Cover the dish with foil and bake for 20 minutes.
Add topping: Remove the foil and sprinkle the crispy fried onions evenly over the casserole.
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.