The Best Vegan Green Bean Casserole Recipes

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VEGAN GREEN BEAN CASSEROLE



Vegan Green Bean Casserole image

This vegan green bean casserole is a great homemade spin on the iconic Thanksgiving staple that is made with canned beans and soup. It's creamy, savory, and has crispy fried onions on top. The perfect side dish for the holiday season!

Provided by Sina

Categories     Side     Side Dish

Time 30m

Number Of Ingredients 14

14 oz cremini mushrooms
1 onion
2 cloves of garlic
3/4 cup soy cream (unsweetened)
1 teaspoon soy sauce
1 teaspoon corn starch (plus two teaspoons of water)
salt, to taste
black pepper, to taste
14 oz frozen green beans
1/4 cup vegan cheese shreds
3 tablespoons whole wheat bread crumbs
1/2 teaspoon paprika powder
1/2 teaspoon garlic powder
1/4 cup freshly chopped parsley

Steps:

  • Finely chop the onion and slice the mushrooms.
  • Heat some oil in a large pan and sauté the chopped onion for about 2 minutes on high heat. Then add the mushrooms and the garlic and cook them for another 3 minutes.
  • Stir in the soy or oat cream. If you can't find soy or oat cream, you could also use thick full-fat coconut milk.
  • Combine the corn starch with the water and add to the mushrooms together with the soy sauce. Season with salt and pepper.
  • Cook the frozen beans for about 5 minutes. Drain and put them in a casserole dish.
  • Pour the mushroom sauce over the green beans. Sprinkle the vegan cheese on top.
  • Combine the bread crumbs with paprika powder and garlic powder. Put it on top of the vegan cheese. Preheat the oven to 350 °F and bake the green been casserole for 20 minutes.
  • Sprinkle with the fried onions and freshly chopped parsley. Serve immediately.

Nutrition Facts : Calories 177 kcal, Carbohydrate 28 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

THE BEST VEGAN GREEN BEAN CASSEROLE



The Best Vegan Green Bean Casserole image

A homemade chunky mushroom gravy brings fresh flavor to this green bean casserole, which is a whole-food, plant-based take on the classic holiday dish.

Categories     Baked & Stuffed/">Baked & Stuffed

Time 1h10m

Number Of Ingredients 14

1 medium yellow onion, thinly sliced
1 tablespoon ground flaxseed
2 pinches sea salt
2 pinches black pepper
24 ounces fresh green beans, trimmed and cut into bite-size pieces (8 cups)
1 tablespoon sliced almonds
1 yellow onion, cut into ½-inch dice (2 cups)
16 ounces mushrooms, sliced (8 cups)
6 cloves garlic, minced
⅓ cup oat flour
2 cups low-sodium vegetable broth
2 tablespoons white wine vinegar
1 tablespoon Italian seasoning
Sea salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a mixing bowl, combine thinly sliced onion, flaxseed, salt, and pepper. Mix well to coat onions; let sit for 5 minutes.
  • Spread onions on prepared sheet and bake 15 minutes until lightly brown around the edges. Set aside.
  • Meanwhile, place green beans in a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Remove from heat and transfer beans to a 2½-qt. baking dish.
  • To make gravy, combine diced onion, mushrooms, and garlic in a saucepan over medium heat. Cover pan and cook, stirring occasionally, for 7 to 10 minutes or until onions start to turn translucent. The mushrooms will release enough liquid to keep the vegetables from sticking to the pan.
  • In a medium bowl, whisk together oat flour, broth, vinegar, and Italian seasoning; season with salt and pepper. Add broth mixture to mushroom mixture; cook for 3 to 5 minutes more, or until gravy thickens.
  • Transfer half of gravy to a blender. Purée until smooth. Return puréed mixture to saucepan and stir well.
  • Pour the gravy over the green beans in the casserole dish. Scatter browned onions and almonds over the top. Bake about 20 minutes or until heated through.

VEGAN GREEN BEAN CASSEROLE



Vegan Green Bean Casserole image

No Thanksgiving table would be complete without a green bean casserole, and this dairy-free version is suitable for vegans, too.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner

Time 30m

Yield 4

Number Of Ingredients 10

1/4 cup vegan margarine
1/4 cup flour
1 1/2 cups vegetable broth
1 tablespoon soy sauce or tamari
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons vegetable oil
Optional: 1/4 cup nutritional yeast
2 (14-ounce) cans French-style green beans (well drained)
1 (3-ounce) can French-fried onions

Steps:

  • Gather the ingredients and preheat the oven to 350 F.
  • In a small saucepan, melt the vegan margarine and add in the flour.
  • Add the vegetable broth, soy sauce or tamari, garlic powder and the onion powder, stirring frequently, until the sauce thickens.
  • Whisk in the vegetable oil and nutritional yeast until fully combined.
  • Toss together the sauce and the green beans in a casserole dish or baking dish. Bake for 10 minutes.
  • Carefully remove the pan from the oven and sprinkle the french fried onions on top of the casserole, then, return the pan to the oven and bake for an additional 10 minutes.
  • Serve and enjoy.

Nutrition Facts : Calories 374 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 4 g, Sodium 657 mg, Sugar 9 g, Fat 24 g, ServingSize about 4 servings, UnsaturatedFat 0 g

VEGAN GREEN BEAN CASSEROLE



Vegan Green Bean Casserole image

Green bean casserole is a true fall comfort dish; its creamy sauce, tender green beans and crunchy onion topping will have everyone coming back for seconds. We substituted a few vegan ingredients, such as unsweetened almond milk and vegan sour cream, for an equally comforting side dish that all can enjoy. Assemble the entire casserole in a large oven-proof skillet for easy cooking and minimal cleanup.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

Kosher salt
1 1/4 pounds green beans, trimmed and cut into 2-inch pieces
3 tablespoons olive oil
8 ounces cremini mushrooms, thinly sliced
Freshly ground black pepper
1 medium onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup low-sodium vegetable broth
3 tablespoons all-purpose flour
1 cup unsweetened, unflavored almond milk
1/3 cup dairy-free sour cream
1 teaspoon soy sauce
2 cups crispy fried onions

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of salted water to a boil and fill a large bowl with ice water.
  • Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
  • Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
  • Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
  • Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions.
  • Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving.

THE BEST VEGAN GREEN BEAN CASSEROLE



The Best Vegan Green Bean Casserole image

Make and share this The Best Vegan Green Bean Casserole recipe from Food.com.

Provided by codergrlli

Categories     Beans

Time 45m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 17

2 quarts water
1 tablespoon table salt
1 1/2 lbs fresh green beans, trimmed and cut into bite-size pieces
10 ounces regular button and shiitake mushrooms
3 garlic cloves, minced
1 pinch cayenne pepper (had to add it for the New Orleans)
1 pinch salt, to taste
1 pinch fresh pepper, to taste
2 teaspoons flour
3/4 cup vegetable broth (Imagine No Chicken)
1 tablespoon dry sherry
3/4 cup milk substitute soy creamer or full-fat unsweetened soy milk
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 (3 ounce) can fried onions, french's fried onions

Steps:

  • Beans:.
  • Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
  • Sauce.
  • Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
  • Topping.
  • Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
  • To Assemble.
  • Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

VEGAN GREEN BEAN CASSEROLE



Vegan Green Bean Casserole image

A vegan take on a family tradition.

Provided by Publik119

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 1h

Yield 16

Number Of Ingredients 15

5 cups vegetable broth
1 ½ cups cashews
4 teaspoons cornstarch
1 cup white wine
5 ounces button mushrooms
½ sweet onion, chopped
5 cloves garlic
2 teaspoons thyme
1 teaspoon salt
¼ cup tomato paste
¼ cup lemon juice
16 cups cooked green beans
5 ⅓ cups French-fried onions (such as French's®), divided
4 teaspoons soy sauce
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place mushrooms in a blender or food processor; pulse until pureed.
  • Blend vegetable broth, cashews, and cornstarch together in a blender until cream is smooth.
  • Stir white wine, mushrooms, onion, garlic, thyme, and salt together in a large pot over medium heat until mushrooms are softened, about 3 minutes.
  • Pour cream into soup; cook and stir until the soup thickens, about 7 minutes. Stir in tomato paste and lemon juice.
  • Transfer the soup to a casserole dish; mix green beans, 1 1/3 cup of the fried onions, soy sauce, and pepper into the soup until combined.
  • Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes. Remove from oven and top with remaining fried onions.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 51 g, Fat 43.9 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 11.9 g, Sodium 1121.4 mg, Sugar 4.6 g

VEGAN GREEN BEAN CASSEROLE



Vegan Green Bean Casserole image

The classic Thanksgiving side dish becomes instantly more flavorful with the use of fresh green beans, shallots and mushrooms. This recipe is also vegan, owing to a quick, creamy sauce made with non-dairy milk and thickened with flour. You can save yourself the trouble of deep-frying onions by using store-bought French fried onions. They're usually vegan, but be sure to double check the ingredient label to be sure.

Provided by Gena Hamshaw

Categories     dinner, vegetables, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Olive oil, for greasing the baking dish
1 tablespoon plus 2 teaspoons kosher salt
1 1/2 pounds green beans, trimmed
2 tablespoons vegan butter
1 pound sliced white button or baby bella mushrooms
2 small or 1 large shallot, chopped
2 garlic cloves, minced
2 tablespoons unbleached, all-purpose flour
2 cups unsweetened soy, oat or almond milk
Black pepper, to taste
1 1/2 cups store-bought fried onions

Steps:

  • Heat the oven to 350 degrees and oil a 3-quart baking dish.
  • Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.
  • Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.
  • Place the flour in a small bowl and add 1/4 cup of the non-dairy milk. Whisk together to create a slurry.
  • Pour the remaining 1 3/4 cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
  • Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.

VEGAN GREEN BEAN CASSEROLE



Vegan Green Bean Casserole image

This recipe is kind of a mix of ideas I got from several recipes and I love it! I made it for my family for Thanksgiving and they ate the entire dish. This is by far one of the simplest recipes you can find. And it's cheap and easy to make! Definately let this sit for a while after you take it out of the oven. It won't look done, but once it sits and cools, the sauce will thicken up, and it stays hot for a really long time.

Provided by tendollarwine

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/2 cups soymilk, plain
1 1/2 cups mushrooms, sliced
4 (14 ounce) cans cut green beans
1 1/2 tablespoons cornstarch
15 ounces French-fried onions
1 -2 teaspoon garlic powder
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 350 degrees.
  • In a pot over medium-high heat, add 2c of the soy milk, the sliced mushrooms, garlic, and black pepper. Slowly bring to a boil and reduce the heat to a simmer. Dissolve the corn starch into the remaining ½c of soy milk and add to the pot. Stir well for 5 minutes and remove from the heat.
  • Drain the beans and pour them into a casserole dish. Add about 1c of the onions to the beans, as well as the soy milk mixture and toss. Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions are brown. Let the casserole sit for 10-15 minutes to set and cool.

Nutrition Facts : Calories 128.7, Fat 2.1, SaturatedFat 0.3, Sodium 746.2, Carbohydrate 20.8, Fiber 6.9, Sugar 6.5, Protein 7.1

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From oneingredientchef.com


THE BEST VEGAN GREEN BEAN CASSEROLE - MY SAN FRANCISCO KITCHEN
2021-10-22 Rinse the green beans, then boil them for 7 minutes and drain. Heat olive oil in a large pot over medium heat and add the shallots and garlic. Cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes. Stir in the flour and cook for 30 seconds. Add the water and bring to boil, then stir in the vegetable bouillon.
From mysanfranciscokitchen.com


10 BEST VEGAN CASSEROLE RECIPES | YUMMLY
2022-06-07 fresh thyme, green beans, vegan butter, black pepper, vegetable broth and 8 more Unstuffed Zucchini Casserole Give Recipe hot water, salt, garlic, chopped parsley, zucchini, dried mint and 8 more
From yummly.com


VEGAN GREEN BEAN CASSEROLE RECIPE - COOK EAT LIVE LOVE
2021-10-08 Separate the onion rings and place in a bowl. Add milk and mix around to coat completely. Step 2: In a medium bowl stir together flour, panko, smoked paprika, salt and pepper. Step 3: Working in small batches, transfer the onions from the liquid to the flour panko mixture one handful at a time.
From cookeatlivelove.com


EASY VEGAN GREEN BEAN CASSEROLE - COOKING WITH CAMILLA
2021-11-21 Put the green beans into a casserole dish then pour the sauce over the top and mix together. Sprinkle fried onions all over the top (either homemade or shop-bought) and season with salt and pepper. ½ cup fried onions. Bake in the oven for 10 minutes. Serve garnished with some fresh thyme or parsley sprinkled on top. fresh herbs.
From cookingwithcamilla.com


THE BEST VEGAN GREEN BEAN CASSEROLE – VEGAN YUMMINESS
2019-11-05 Preheat oven to 350 degree Fahrenheit. In a skillet, heat 1 tablespoon of oil on medium-high heat for 15-20 seconds. Add mushrooms, onions, salt, thyme, and saute for 4-5 minutes. Stir occasionally, but not constantly, to allow for golden crust to form on mushrooms.
From veganyumminess.com


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