Vegan Green Bean Casserole
Get ready to elevate your holiday table with a delicious and comforting dish—our Vegan Green Bean Casserole. This plant-based twist on a beloved classic captures the essence of creamy, savory goodness while keeping it entirely vegan-friendly. Tender green beans are enveloped in a rich, mushroom-infused sauce, creating a harmonious blend of flavors and textures that will have everyone reaching for seconds. Whether you're planning a special occasion or simply craving a hearty side dish, this Vegan Green Bean Casserole is the perfect addition to your culinary repertoire.
For the Green Bean Casserole:
1 pound fresh green beans, trimmed and cut into bite-sized pieces
1 1/2 cups sliced mushrooms (cremini or white mushrooms work well)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour (or a gluten-free alternative)
1 1/2 cups unsweetened almond milk (or any plant-based milk)
1 teaspoon soy sauce or tamari (for umami flavor)
1/2 teaspoon dried thyme
Salt and black pepper to taste
1 1/2 cups crispy fried onions
For the Crispy Fried Onions:
1 large onion, thinly sliced
1/2 cup all-purpose flour
1/2 cup unsweetened plant-based milk
Salt and black pepper to taste
Vegetable oil for frying
1. Prepare the Crispy Fried Onions:
In a bowl, mix the flour, plant-based milk, salt, and black pepper to create a batter.
Dip the thinly sliced onions into the batter until coated.
Heat vegetable oil in a deep skillet or pan over medium-high heat.
Carefully fry the battered onions until they become crispy and golden brown. Remove and drain on paper towels.
2. Blanch the Green Beans:
Bring a large pot of water to a boil. Add the green beans and cook for 2-3 minutes until they become bright green and slightly tender.
Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
3. Make the Mushroom Sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms, and sauté for an additional 5-7 minutes, or until the mushrooms release their moisture and start to brown.
Sprinkle flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the almond milk, soy sauce, dried thyme, salt, and black pepper. Cook, stirring continuously, until the sauce thickens, about 5-7 minutes.
4. Assemble the Casserole:
Add the blanched green beans to the mushroom sauce and stir to coat them evenly.
Transfer the mixture to a greased casserole dish.
Preheat your oven to 350°F (175°C).
Bake the green bean casserole for 20-25 minutes or until it's hot and bubbly.
6. Add Crispy Fried Onions:
If you made crispy fried onions, sprinkle them evenly over the casserole.
Return the casserole to the oven for an additional 5 minutes to heat the onions.
Let the casserole cool slightly before serving. Enjoy your Vegan Green Bean Casserole as a delightful side dish for any occasion!
This vegan twist on a classic green bean casserole is sure to please both vegans and non-vegans alike. It's creamy, flavorful, and the crispy fried onions on top add a delightful crunch to every bite.