Vegan Green Bean Casserole
A delicious and creamy vegan twist on the classic green bean casserole, perfect for holidays and gatherings.
Ingrédients
Vegetables
- 1 lb green beans, trimmed and cut into 1" pieces
- 8 oz baby portobello mushrooms, chopped
- 2 cloves garlic, minced
Sauce
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour Use gluten-free flour if needed.
- 1.5 cups unsweetened, unflavored non-dairy milk Almond, oat, or other plant-based milk can be used.
- 1/2 cup vegetable broth
- 1 teaspoon soy sauce Coconut aminos can be used as a substitute.
Topping
- 1 package French crispy fried onions (6 oz)
Instructions
Preparation
- Wash and trim the green beans, cutting them into 1-inch pieces.
- Prepare all other ingredients to streamline the cooking process.
Cooking
- In a saucepan lined with a steamer basket, steam the green beans for 5-7 minutes until fork-tender but not mushy.
- In a large skillet, melt the vegan butter over medium-high heat. Add the chopped mushrooms and sauté for 5 minutes until tender.
- Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
- Sprinkle the flour evenly over the sautéed mushrooms and garlic. Stir to combine, ensuring no dry powder remains.
- Gradually add the non-dairy milk, vegetable broth, and soy sauce, stirring continuously until the mixture simmers and thickens.
- Once thickened, stir in the steamed green beans and 1/3 cup of French fried onions.
- Transfer the mixture to an 8x8-inch baking dish if not using an oven-safe skillet.
- Sprinkle the remaining French fried onions over the top and bake in a preheated oven at 350°F for 11-15 minutes until bubbly and golden.
- Cool for 5 minutes before serving.
Notes
Perfect for holiday gatherings, this casserole can be made ahead and has great storage options. For a gluten-free version, use gluten-free flour and for a soy-free version, substitute with coconut aminos. Feel free to add extra vegetables or protein for variation.