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This vegan green bean casserole will steal the show at your holiday table! It’s bursting with savory mushrooms and green beans in creamy white wine sauce, all topped off with crispy French fried onions.
Green bean casserole is nice. Yes, nice. Sorry, but that’s all I’m giving it. For me, it was always one of those holiday dishes that evokes an “Oh, that’s nice,” sort of reaction. No yelling, jumping, superhero stunts or anything like that…until I made this green bean casserole.
It’s dairy-free, but believe it or not, it’s the best green bean casserole I’ve ever had. With a creamy white wine mushroom gravy, and French fried onions, you better believe there was some excitement in my house a few weeks ago when I made this. It’s meant to be a side, but we happily ate it as our dinner.
- Why This Recipe Works
- Ingredients You’ll Need
- How It’s Made
- Make-Ahead Option
- Leftovers & Storage
- More Vegan Holiday Side Dishes
- Classic Vegan Green Bean Casserole
Why This Recipe Works
It’s the ingredients that make this vegan green bean casserole amazing.
Most conventional green bean casserole recipe call for canned green beans, which are just not good. We’re using fresh green beans here, so the flavor and texture are on point. Having said that, you can take a shortcut and use frozen beans, which are still a zillion times better than canned.
And on the subject of bad canned goods that go into green bean casserole, it’s also usually made with canned cream of mushroom soup. We’re making our own base using a formula I’ve adapted from my vegan cream of mushroom soup recipe, with ingredients like white wine, creamy coconut milk and herbs. This gives our casserole incredible flavor.
Ingredients You’ll Need
- Green beans. Ideally you’ll want to use fresh green beans, but frozen green beans will work just fine and cut down a bit on the work involved in making this dish.
- Vegan butter. Look for brands like Earth Balance and Miyoko’s near where regular butter is sold at your supermarket. Oil can be substituted if you prefer — use a high smoke point variety such as olive oil or avocado oil.
- Button mushrooms. Cremini mushrooms can be substituted if you’d like.
- White wine. You can leave this out if you’d prefer to cook without alcohol. If you do use it, check with Barnivore to ensure your wine is vegan.
- Flour. The recipe calls for all-purpose wheat flour. You could probably substitute with a gluten-free blend, but I haven’t tired it, so no promises.
- Non-dairy milk. Use something unsweetened and unflavored. Soy milk, almond milk, and cashew milk are all great choices.
- Coconut milk. In addition to the non-dairy milk mentioned above we’re using full fat coconut milk in a can, which will make our sauce super rich and creamy. Feel free to leave it out and use some extra non-dairy milk if that’s your preference.
- Vegetable bouillon. Use bouillon cubes or, if you prefer, a paste.
- Dried thyme. Feel free to use fresh thyme if you’d like — just double the amount!
- Salt & pepper.
- French fried onions. Check the ingredients to ensure that your fried onions are vegan, even though I haven’t come across any non-vegan brands. I used French’s. As an alternative, you cold use panko breadcrumbs as a topping.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d prefer to skip right to the recipe!
- Boil your green beans first so they’re partially cooked. Bring a large pot of salted water to a boil, add the beans and let them cook for about 5 minutes, just until they turn bright green and start to become tender.
- Drain the beans into a colander and immediately rinse them with cold water. Rinse until they feel cool. This will stop them from cooking and prevent them from overcooking in the casserole.
- Sauté the mushrooms while the beans cook. Heat up some of your vegan butter in a skillet and add sliced mushrooms. Let them cook for a few minutes on each side, until they start to brown.
Tip: Don’t crowd your mushrooms in the skillet. This might mean you need to cook them in batches.
- While the mushrooms cook, melt some more vegan butter in a medium pot, then add your diced onion. Cook the onion for a few minutes, until it begins to soften up and become translucent.
- Add the garlic and cook it very briefly with the wine, stirring the whole time to prevent it from burning.
- Carefully pour the wine into the skillet and bring it to a simmer. Let it cook until the liquid has reduced by about half.
Tip: If you happen to have an oven-safe skillet (about 10 inches), use it to make the sauce. You can then add the beans to the skillet when the sauce is done, and bake the casserole right in the skillet.
- Sprinkle the flour into the pot with your onion and stir it up until the flour forms a thick paste coating the onion.
- Begin stirring in your non-dairy milk, a bit at a time, followed by the coconut milk. Add the bouillon, thyme, and sautéed mushrooms. Bring the liquid to a boil, lower the heat and let it simmer for a few minutes to thicken up.
- Arrange the green beans in a casserole dish, then pour the sauce over them. You can stir it up a bit with a spoon to distribute the ingredients if needed.
- Bake the green bean casserole until the sauce is bubbly, then top it with the French fried onions and pop it back into the oven for a few minutes, until the onions darken slightly.
Cook the green beans, make the sauce, and mix it all up in your baking dish up to 2 days before serving the casserole. Cover it tightly with plastic, then uncover, bake and top with fried onions on the day of serving.
Leftovers & Storage
Leftover vegan green bean casserole will keep in it’s original baking dish tightly sealed in plastic wrap for up to 3 days in the fridge. It can also be transferred to an airtight container and refrigerated for 3 days, or frozen for up to 3 months.