Description
A delicious and creamy vegan green bean casserole, perfect for Thanksgiving or any holiday gathering.
Ingredients
Scale
- 1 lb (450 g) fresh green beans, trimmed and blanched
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup unsweetened plant-based milk
- 1/4 cup all-purpose flour
- 1/4 cup vegetable broth
- 1 tsp soy sauce or tamari
- 1/4 tsp ground black pepper
- 1/2 tsp dried thyme
- 1 cup crispy fried onions (vegan)
Instructions
- Preheat oven to 350°F (175°C).
- Blanch green beans in boiling water for 3–4 minutes until tender-crisp. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add mushrooms and cook until soft and lightly browned.
- Sprinkle flour over the vegetables and stir for 1–2 minutes.
- Gradually whisk in plant-based milk and vegetable broth. Cook until thickened.
- Stir in soy sauce, black pepper, and thyme.
- Add green beans to the sauce and mix until evenly coated.
- Transfer mixture to a greased baking dish, top with crispy fried onions, and bake for 20–25 minutes until bubbly.
- Serve hot as a side dish.
Notes
You can prepare this casserole a day ahead and bake it just before serving. Substitute gluten-free flour if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking / Sautéing
- Cuisine: Vegan / American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan green bean casserole, creamy green beans, holiday side dish, plant-based casserole