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When I say “casserole,” what comes to mind? Something mushy and loaded with dairy and possibly from an old Betty Crocker cookbook? Me too! I wanted to rewrite the script around holiday casseroles and make one that’s light and flavorful while remaining creamy and decadent. This Vegan Green Bean Casserole checks all of those boxes – and more!
There are plenty of reasons you might need to make a casserole during the holiday season. Whether it’s an actual holiday or your family is just craving something warm and comforting for dinner, this Vegan Green Bean Casserole will please even the pickiest eaters at your table. Just look at that creamy interior and crispy onion topping! This texture combination is a dream.
Pre-boiling the green beans will begin the cooking process so the casserole doesn’t have to bake quite as long. Five minutes in boiling water, followed by an ice bath, ensures the green beans don’t overcook. We don’t want mushy green beans! What I love about using fresh green beans in this Vegan Green Bean Casserole is that they retain their shape and provide some texture to the dish.
The sauce comes together quickly, so be sure to have all of the components ready to go. Fresh mushrooms, onion, garlic, a bit of flour, non-dairy milk, vegetable broth, and a container of our Smoked Gouda Cheeze Spread make for an incredibly creamy, savory, and delicious base for this casserole.
Toss all of the ingredients together, transfer to a baking dish, and bake for 20 minutes. Top with panko breadcrumbs and crispy fried onions (read the label to ensure it’s vegan) and bake for 5 minutes more. Done!
I think you’ll be surprised at how amazing this Vegan Green Bean Casserole tastes. Happy Holidays!!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Vegan Green Bean Casserole Recipe
• Chickpea and Wild Rice Vegan Soup Recipe
• Slow Cooker Potato Vegan Soup Recipe
• Roasted Carrot Dill Vegan Soup Recipe
• Vegan Tomato Soup with Grilled Cheese Recipe
Serves 4 to 6
Ingredients
- 1 pound of fresh green beans, trimmed into 3-inch pieces
- 1 tablespoon vegan butter or olive oil
- 8 ounces baby Bella mushrooms, stems removed and sliced
- ½ yellow onion, thinly sliced
- 1 teaspoon salt
- A few twists of black pepper
- 3 garlic cloves, finely chopped
- 2 tablespoons whole wheat flour (or gluten-free all purpose flour)
- 1 cup plain, unsweetened non-dairy milk (I used oat milk)
- ½ cup vegetable broth
- 1 package Plant Perks Smoked Gouda Cheeze Spread
For the topping:
- 1 tablespoon vegan butter
- ¾ cup crispy fried onions (make sure it’s vegan)
- ½ cup panko bread crumbs
Instructions
- Bring a large saucepan of water to a boil over high heat. Add the green beans and boil for 5 minutes. In the meantime, prepare a large bowl of ice water.
- After 5 minutes, turn off the heat, drain the green beans, and transfer them to the ice bath to stop cooking.
- Preheat your oven to 350F degrees and mist a baking dish with coconut oil cooking spray.
- Melt the vegan butter or olive oil in a large, deep skillet over medium-low heat. Add the mushrooms and sauté for 5 minutes. Add the sliced onion and season with salt and pepper. Sauté 5 minutes more. Stir in the chopped garlic and sauté for another minute.
- Sprinkle the flour over the mushrooms, onion, and garlic and stir to coat the veggies in the flour. Begin pouring in the non-dairy milk a couple of tablespoons at a time, stirring constantly to prevent the sauce from clumping. Pour in the vegetable broth and bring the sauce to a gentle simmer.
- Scoop the Smoked Gouda Cheeze Spread into the skillet and stir until the sauce is velvety and smooth. Add salt to taste, if desired.
- Drain the green beans and transfer them to the skillet. Use a spatula to gently stir everything together, coating the green beans in the mushroom sauce.
- Scoop the contents of the skillet into the prepared baking dish and bake for 20 minutes, until the green beans are tender.
- Meanwhile, combine all of the topping ingredients in a small bowl. Sprinkle the topping over the green bean casserole and pop it back in the oven for 5 to 10 minutes more, until the topping is golden and crisp.
- Serve the vegan green bean casserole warm. Enjoy!
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peace. love. plants.
