Vegan Green Bean Casserole features fresh green beans, a creamy mushroom sauce and plenty of crispy fried onions. A classic holiday dish! It’s easy to make and can be prepared ahead of time.

looking down on a cast iron pan filled with green beans in sauce and fried onions

Green Bean Casserole is a must-have Thanksgiving side dish, along with Sweet Potato Casserole, Mashed Potatoes, Gravy and Stuffing.

But you don’t have to wait for Thanksgiving to make green bean casserole, it’s good any time of year! It’s great alongside Vegan Meatloaf, Lentil Loaf or even Vegan Chicken. It’s the only recipe for Vegan Green Bean Casserole you’ll need!

Ingredients needed (with substitutions)

  • Green beans – Fresh or frozen. If using fresh, trim the ends and chop if desired.
  • Olive oil
  • Mushrooms – I used cremini. White button mushrooms are fine as well.
  • Garlic
  • Vegetable broth – I always use Better than Bouillon, but any vegetable broth works.
  • Flour – I use all purpose flour, but use a gluten free mix if needed.
  • Vegan creamer – There are so many brands these days, use a completely unsweetened and unflavored one. I used an almond/coconut mix.
  • Non-dairy milk – I used soy, but you can use almond or cashew as well. Just make sure its unsweetened and unflavored so it doesn’t ruin the dish!
  • Salt
  • French fried onions – Yes, I’m using those delicious french fried onions, and plenty of them! If gluten free, try these gluten free french fried onions.

How to make Vegan Green Bean Casserole

Bring a large pot of water to a boil, then cook the green beans for 5 minutes. Drain and set aside. Preheat the oven to 400 degrees F.

In a large cast iron skillet (at least 10 inches), warm the olive oil and then add the mushrooms and garlic, cooking for 3-5 minutes until the mushrooms have softened. Sprinkle the flour on top of the mushrooms, then slowly add the broth, stirring constantly. Add the creamer and milk. Stir and cook for about 5 minutes until thick and creamy. Add salt to taste.

 

 

 

mushroom sauce in a pan

To the skillet, add the green beans and 1/3 cup of the french fried onions. Stir to combine.

 

green beans going into pan with mushroom sauce

Add the rest of the onions and cook in the oven for 15-20 minutes. Serve immediately!

Don’t have a cast iron skillet?

No problem. You can use a large casserole dish instead. Once the mushroom sauce is done, transfer it to a greased casserole dish, along with the cooked green beans, 1/3 cup of onions and mix, then add the rest of the onions and bake.

uncooked green bean dish in cast iron pan

Can I make this vegan green bean casserole ahead of time?

Sure! Just follow the instructions up until the point you add it to the casserole dish. Once you have it in the dish (or simply leave it in the pan), cover and refrigerate until ready to serve. Keep the french fried onions separate, except for the 1/3 cup you add in the bowl. You could do this one day in advance.

When ready to serve, preheat the oven to 400 degrees F and cook for about 30 minutes (it will take a little longer since it will be cold straight from the fridge). Top with the french fried onions and cook 5-10 more minutes.

baked casserole in cast iron pan

More incredible Thanksgiving recipes

close up of vegan green bean casserole in black pan

square image of green bean casserole

Vegan Green Bean Casserole

Vegan Green Bean Casserole features fresh green beans, a creamy mushroom sauce and plenty of crispy fried onions. A classic holiday dish! It's easy to make and can be prepared ahead of time.
5 from 3 votes

Ingredients

  • 2 pounds fresh or frozen green beans
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 5 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/4 cup all purpose flour
  • 1/2 cup unsweetened vegan creamer (I used coconut/almond)
  • 1 1/2 cups unsweetened, unflavored soy, almond or cashew milk
  • 1/2 teaspoon salt, or to taste
  • 6 ounces french fried onions (French's or Trader Joes)

Instructions

  • Cook the Beans: Trim the ends, if using fresh beans. Bring a large pot of water to a boil, then add the beans and cook for 5 minutes. Drain and set aside.
  • Preheat the oven to 400 degrees F. If you don't have a 10 inch cast iron skillet, lightly grease a large casserole dish and set aside.
  • Warm the oil in a large cast iron skillet (10 inches) over medium-high heat. Now add the mushrooms and garlic and cook for 3-5 minutes until the mushrooms are soft.
  • Sprinkle the flour on top of the mushrooms, then slowly add the vegetable broth and stir until the mixture thickens. Add the vegan creamer, then the non-dairy milk, stirring frequently for about 5 minutes until thick and creamy. Add salt to taste. Remove from heat.
  • To the skillet, add the green beans and 1/3 cup of the french fried onions. (If you don't have a cast iron skillet, add all ingredients to the casserole dish instead.)
  • Top with the rest of the french fried onions and cook for 15-20 minutes, until the onions are crispy but not burnt. Serve immediately. 

Notes

  1. Gluten free: Substitute gluten free flour for the all purpose flour and try these Gluten Free French Fried Onions .
  2. For the milk/creamer: Make sure to use unsweetened and unflavored creamer and milk. I used a coconut/almond creamer and unsweetened soy milk. Check the ingredients for sugar, or vanilla, as those would ruin the dish.
  3. Prepare green bean casserole ahead of time: Follow the recipe as written, except do not preheat the oven. Once the green beans, mushroom mixture and 1/3 cup french fried onions are mixed and added to a casserole dish, simply cover with foil or wrap and place in the refrigerator until ready to cook. This can be done a day in advance. When ready to serve, remove foil or wrap and bake for 30 minutes (until warm in the middle). Top with french fried onions and cook for 5 more minutes and serve.

Nutrition

Serving: 1serving, Calories: 252kcal, Carbohydrates: 21g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Sodium: 366mg, Potassium: 398mg, Fiber: 4g, Sugar: 4g, Vitamin A: 833IU, Vitamin C: 15mg, Calcium: 52mg, Iron: 3mg

*This recipe was first published November 2018 and has been republished with new photos and an improved recipe.

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