Vegan Green Bean Casserole Recipe

If you’re on the hunt for the ultimate cozy comfort food that just happens to be plant-based, you’re going to love this Vegan Green Bean Casserole Recipe. It’s creamy, dreamy, and packed with all those rich, homey flavors you crave during the holidays or any night you want a classic side dish with a fresh, vegan twist. Trust me, I’ve made this dish countless times, and it always wows everyone, whether they’re vegan or not. Stick with me here—I’ll walk you through every step.

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Ingredients & Why They Work

Each ingredient here plays its part in crafting that iconic green bean casserole flavor and texture, while keeping it entirely vegan. When you pick your veggies, I recommend fresh green beans if you can get them—they hold up better and taste brighter than frozen. But frozen works in a pinch! And for the creamy base, opting for unsweetened, unflavored plant milks keeps the savory balance just right.

• Green Beans: Fresh beans give you that tender-crisp bite; if frozen, let them thaw and drain well to avoid watery casserole.
• Olive Oil: A neutral fruitiness here helps the mushrooms soften without overpowering the dish.
• Mushrooms: These give your casserole that earthy, meaty quality often missed in vegan versions.
• Garlic: Fresh minced garlic brings warmth and a gentle bite, elevating the mushroom sauce.
• Vegetable Broth: Adds savory depth and helps build the sauce’s body when combined with flour.
• All-Purpose Flour: This is your thickening agent to get that creamy texture without any cream.
• Unsweetened Vegan Creamer: I love using coconut/almond blends here for richness and subtle sweetness without sugar.
• Unsweetened, Unflavored Plant Milk: Soy, almond, or cashew milk works perfectly; make sure it’s unsweetened to avoid making your casserole taste odd.
• Salt: Essential for balancing and enhancing all those umami flavors.
• French Fried Onions: This is the game-changer crispy topping classic to green bean casseroles — Trader Joe’s or French’s brands are reliable choices.

Make It Your Way

This Vegan Green Bean Casserole Recipe is a fantastic base, but I love tweaking it depending on what’s in my pantry and how many folks I’m feeding. The beauty is how flexible it is, so don’t hesitate to put your own spin on it.

• Mushroom Variety: I sometimes switch out white button mushrooms for cremini or shiitake to boost the umami even more—totally worth trying!
• Spicy Kick: If you like a little heat, throw in a pinch of smoked paprika or cayenne powder when making the sauce.
• Gluten-Free Swap: Use gluten-free all-purpose flour and gluten-free French fried onions to keep it safe without losing texture or flavor.
• Make It Ahead: Prepare the casserole (minus the final onions) a day before, cover it tight, and bake when guests arrive—super convenient for hosting stress-free dinners.

Step-by-Step: How I Make Vegan Green Bean Casserole Recipe

Step 1: Prep the Green Beans Just Right

I start by trimming the ends off fresh green beans—that little extra step is worth it for a neat, tender bite. If using fresh, I bring a big pot of water to boil and cook the beans for exactly 5 minutes—any longer and they start to lose their snap and vibrant green color, which I like to keep. After cooking, drain them and rinse under cold water quickly to stop the cooking process; this helps lock in that lovely color and keeps them from getting mushy later.

Step 2: Make the Creamy Mushroom Sauce

Heat olive oil over medium-high in a 10-inch cast iron skillet or your favorite sauté pan, and toss in the sliced mushrooms and garlic. Watch them carefully and stir so the mushrooms soften nicely and the garlic doesn’t burn—about 3 to 5 minutes does the trick. Once softened, sprinkle the flour evenly over the mushrooms, stirring constantly for that to cook out a bit, about a minute or so.

Then, slowly pour in the vegetable broth while stirring, which helps the sauce thicken evenly without lumps. Next up, add your vegan creamer and non-dairy milk, stirring frequently as the sauce thickens to that perfect creamy consistency (think hearty gravy, but without any dairy). Don’t forget to season with salt here, tasting as you go—I like to start with 1/2 teaspoon and adjust from there.

Step 3: Combine and Top with Crispy Onions

Now, mix in those perfectly cooked green beans with about a third of your French fried onions right into the creamy mushroom sauce. If you’re using a cast iron skillet, this can go right into the oven—not only does it deep-dish bake beautifully, but cleanup is a breeze. Otherwise, transfer everything to a lightly greased casserole dish. Spread the remaining fried onions on top—this is where that golden, crunchy magic happens.

Step 4: Bake to Perfection

Bake the whole thing at 400°F (200°C) for 15 to 20 minutes. Keep a close eye after 15 minutes because you want the onions crispy and caramelized, not burnt. When that bubbly, golden topping pops up, you’re ready to serve. I love pulling it straight from the oven and serving it immediately—it’s the ultimate warm, savory comfort food.

How to Serve Vegan Green Bean Casserole Recipe

Garnishes

I usually stick with extra French fried onions sprinkled on top right before serving—adds that irresistible crunch and a little hint of salty crispiness. Sometimes I toss on a sprinkle of freshly cracked black pepper or chopped fresh parsley to give it a pop of color and a whisper of brightness.

Side Dishes

This casserole pairs beautifully with roasted or mashed potatoes, vegan stuffing, or a fresh cranberry sauce to balance the savory richness. Whenever I’m making a plant-based holiday plate, this casserole is my go-to star side that everyone asks for seconds of.

Creative Ways to Present

For special occasions, I’ve baked this in individual ramekins, which makes for a charming presentation and helps control portions. Another fun idea is layering it in a clear glass baking dish—you can see the creamy sauce, green beans, and crispy topping all at once, which is quite the crowd-pleaser visually.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover green bean casserole to an airtight container and keep it in the fridge for up to 3 days. Be sure to press a piece of parchment paper on top before sealing to keep the crispy onions from getting soggy if you plan to add fresh topping later.

Freezing

Freezing this casserole is totally doable! I recommend freezing it without the crispy onion topping, then adding the onions fresh when you’re ready to bake. This method helps the onions stay crunchy instead of getting chewy during freezing and reheating.

Reheating

To reheat, pop your casserole in a 350°F oven covered with foil for about 15-20 minutes until warmed through. Then, uncover, add remaining fried onions, and bake another 5 minutes to get that golden, crispy finish back.

FAQs

Final Thoughts

This Vegan Green Bean Casserole Recipe has become one of my all-time favorites because it’s easy, comforting, and endlessly adaptable for any occasion. I love how it brings people together around the dinner table, vegan or not, with its creamy sauce and that unbeatable crispy onion topping. Give it a try—you’ll find it just might become your go-to casserole for holidays, weeknight dinners, and everything in between. And hey, once you nail this one, you’ll wonder how you ever lived without it!

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