HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
As a part of the Healthy Little Vittles Club, you'll receive updates, recipes, and other fun stuff going on at Healthy Little Vittles right to your inbox!
And as a thank you for subscribing, I'm giving you a FREE 25-recipe eBook with a handy shopping list included. Kale yeah!
This made-from-scratch Gluten-Free, Vegan Green Bean Casserole makes the perfect side dish to any meal! This casserole is perfect for Thanksgiving too. No canned cream of mushroom soup or pre-made crispy fried onions, it’s all easily homemade!
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: olive oil, minced garlic, tapioca flour, coconut milk, not-chick’n boullion, mushrooms, and coconut aminos (or tamari soy sauce).
The result? Almost identical to the green bean casserole you might be used to, except the healthier, real food version without gluten, without dairy, without preservatives and whatever other unnecessary additives.
This Gluten-Free, Vegan Green Bean Casserole is so creamy, thanks to the coconut milk, and the “fried” onions, or baked in this recipe, are so simple to throw on top. You toss your sliced sweet onions in a bowl with olive oil, almond flour, and quick oats to give them that crispy breaded coating without the breadcrumbs!
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.
1. Preheat the oven to 450 degrees F. 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. Done.
2. While the onions are baking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Whisk in the garlic and saute until it starts to turn golden, then whisk in the tapioca flour to create a “paste”. Whisk in the coconut milk, bouillon cube, coconut aminos/soy sauce. Add the mushrooms, whisk occasionally. After a few minutes reduce the heat to low and let it simmer while the onions finish up. Your “cream of mushroom soup” is done!
3. Steam your green beans in the bag for 2 minutes each bag, then place them in a sprayed casserole dish. Now, this step makes it even easier if you don’t mind steam in the bag green beans. But if you prefer to blanch your green beans, that’s a simple added step here.
4. Pour the mushroom roux over top of the mushrooms and stir to coat all the mushrooms with the roux. Place the onions on top of the mushrooms and then place back in the oven and bake for 20 minutes. Let it 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! So be sure to leave a comment below and don’t forget to tag me on
Looking for my top picks for Thanksgiving 2020 holiday breakfast, brunch, appetizer, dinner, and dessert recipes? Check out my VEGAN THANKSGIVING RECIPE ROUND-UP!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.