Vegan Green Bean Casserole
Last Updated on November 22, 2023
updated 11/22/23
This Vegan Green Bean Casserole makes the perfect side dish to any meal but of course is a go-to recipe for Thanksgiving! This gluten-free casserole is simple to make, with a homemade, dairy-free creamy mushroom roux (no canned cream of mushroom soup!) You have the option to make your own crispy fried onions, or you can use gluten-free store-bought crispy fried onions.
Homemade (vegan) green bean casserole is easier than you think! Ditch the cream of mushroom soup and make your own creamy mushroom roux using 7 simple ingredients: plant butter or olive oil, minced garlic, tapioca flour, plant milk, not-chick’n boullion cubes (from Edward & Sons), mushrooms, and gluten-free soy sauce.
The result? Almost identical to the green bean casserole you might be used to, except the healthier, real food version without gluten, wheat, or dairy.
This Gluten-Free, Vegan Green Bean Casserole is so creamy, thanks to the plant milk. I used soy milk but I have made it with coconut milk and that tastes great too!
The “fried” onions are simple to make on your own, and can be baked for this recipe instead. I included the recipe in the recipe card, but I happened to find gluten-free, vegan fried onions at Kroger from their Simple Truth line. Either way, they are so simple to throw on top. If making your own at home, toss sliced sweet yellow onions in a bowl with olive oil, almond flour, and quick oats to give them that crispy breaded coating without the breadcrumbs! Place the onions on a parchment-lined baking sheet and bake in the oven for 25 minutes, tossing halfway through. Done.
How To Make This Easy Green Bean Casserole
Are you wondering just how easy it is to make this green bean casserole from scratch? Can I convince you to do it this year for your Thanksgiving dinner? Check it out.
Preheat the oven to 450 degrees F. If making your own crispy onions, do that first.
To make the creamy mushroom roux, add 3 tablespoons of plant butter or alternatively olive oil in a large skillet over medium heat. Whisk in the minced garlic and saute until it starts to turn golden, then whisk in the bouillon cube and tapioca flour to create a “paste”. Whisk in the plant milk and soy sauce. Add the mushrooms. After a few minutes reduce the heat to low and let it simmer until it thickens. Your “cream of mushroom soup” is done!
Steam the green beans in the bag for 3-4 minutes each bag, then place them in a large bowl. If you prefer to blanch your green beans, that’s a simple added step here.
Pour the mushroom roux over top of the mushrooms and stir to coat all the mushrooms with the roux.
Spoon the coated mushrooms in a lightly oiled casserole dish and bake for 20 minutes.
Add the crispy fried onions and bake an additional 10 minutes. Let the green beans set up about 10 minutes before serving.
I mean, that’s it! Easy, right? I know you can do it, and I would love to hear what you think!
Looking for more gluten-free, vegan Thanksgiving side dishes? Check out these!
Browned Butter Bourbon Skillet Sweet Potatoes
Easy Dairy-Free Mashed Potatoes
Maple Sriracha Cauliflower
Cornbread Stuffing
Looking for my top picks for Thanksgiving 2020 holiday breakfast, brunch, appetizer, dinner, and dessert recipes? Check out my VEGAN THANKSGIVING RECIPE ROUND-UP!
Let me know what you think about this Homemade Vegan Green Bean Casserole down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this easy, gluten-free, vegan side dish recipe! Tag me on Instagram, Facebook, or Pinterest if you make it!
Gluten-Free, Vegan Green Bean Casserole
This Vegan Green Bean Casserole makes the perfect side dish to any meal but of course is a go-to recipe for Thanksgiving! This gluten-free casserole is simple to make, with a homemade, dairy-free creamy mushroom roux (no canned cream of mushroom soup!) You have the option to make your own crispy fried onions, or you can use gluten-free store-bought crispy fried onions.
Ingredients
- 24 oz cut green beans, steam in bag frozen
- salt & pepper to taste
- Crispy French Fried Onions (I used Kroger Simple Truth brand)
Mushroom Roux
- 3 tablespoons plant butter or olive oil
- 1 tablespoon minced garlic
- 3 tablespoons tapioca flour/starch
- 2 cups plant milk (I use soy, oat, or coconut milk)
- 1 Not-Chick'n Bouillon Cube (from Edward & Sons- linked below)
- 1 teaspoon gluten-free soy sauce
- 1 (4 ounce) can mushrooms, chopped
Crispy Baked Onions (optional if not using store bought)
- 2 large sweet onions, sliced
- 2 tablespoons olive oil
- 1/4 cup gluten-free quick oats
- 1/4 cup almond flour
- 1 teaspoon salt
Instructions
Preheat the oven to 450 degrees F. If making your own crispy baked onions, do that first. Slice your onion into strips and then place them in a large bowl. Add the olive oil, oats, almond flour, and salt to the bowl and toss to coat the onions. Place the onions on a parchment-lined baking sheet and bake in the oven for 25 minutes, tossing halfway through.
Reduce the oven temperature to 350 degrees F. To make the creamy mushroom roux, add 3 tablespoons of plant butter or alternatively olive oil in a large skillet over medium heat. Whisk in the minced garlic and saute until it starts to turn golden, then whisk in the bouillon cube and tapioca flour to create a "paste". Whisk in the plant milk and soy sauce. Add the mushrooms. After a few minutes reduce the heat to low and let it simmer until it thickens. Your "cream of mushroom soup" is done!
Steam the green beans in the bag for 3-4 minutes each bag, then place them in a large bowl. If you prefer to blanch your green beans, that's a simple added step here.
Pour the mushroom roux over top of the mushrooms and stir to coat all the mushrooms with the roux. Spoon the coated mushrooms in a lightly oiled casserole dish and bake for 20 minutes. Add the crispy fried onions and bake an additional 10 minutes. Let the green beans set up about 10 minutes before serving.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
