RecipesSide Dishes

Vegan Green Bean Casserole

posted by Melissa Huggins November 15, 2016 13 Comments
This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.

This Vegan Green Bean Casserole is creamy, crunchy & savory! It’s so close to the traditional version, that you’ll have to keep saying, “yep, it’s vegan!” to your holiday guests.

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.Oh my, the big day is literally around the corner – Are you guys ready? If not, don’t worry, because you still have a week to prepare (Ok, it’s a little less, but no pressure). You still have time to get your list ready and you can get most of your shopping done this weekend. Oh, and remember to pick up the green beans for this “almost traditional”, Vegan Green Bean Casserole.

This dish is so easy to veganize that it’s almost criminal not to. Your guests wont even know the difference. They will be astonished that you don’t need dairy to make such a creamy & flavorful holiday dish – Or, that you don’t need dead turkey to celebrate thankfulness. My Meatless-Meatloaf w/ Ketchup Glaze is always a big hit for everyone and noBody had to die for it. Sounds like a win-win to me!

You can show them how to enjoy the traditions of Thanksgiving, but in a kinder way. I love inviting omni friends to dinner and watch their faces go from skeptical to amazement. Who can resist tender & crisp veggies nestled in a mushroom cream sauce, and topped with homemade crispy fried onions? I sure can’t!

So, what’s in this Vegan Green Bean Casserole that makes it so rich & creamy? Well…

You won’t be needing condensed mushroom soup on your list (a.k.a heart attack in a can), because you’ll be creating your own rich, creamy & savory mushroom sauce. The magic ingredient is cashews and they will turn this dish into a dreamy delight. It’s so darn quick to make and hella delicious, too!

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.There’s so much goodness happening in this classical dish. Take a look:

This vegan green bean casserole is warm, comforting, creamy, satisfying, holiday-y, traditional, bubbly & golden brown.

Those crispy fried onions – they sound fancy and all, but they are really easy to prepare. I know, it’s easier to top this casserole with store-bought fried onions, but why not try to make them yourself this year? It’s really not that much more work and they are quite tasty. You just soak the sliced onions in a vegan buttermilk for 20 minutes, dip them in seasoned flour and fry until golden & crispy. Not too hard, right?

Now frying onions isn’t the healthiest thing to do, but I think it’s fine on occasion. I use quality cooking oil with a high smoke point, and just lightly fry them. If you feel more comfortable, you can always bake them in the oven, too. If you do buy the store-bought variety, just make sure to check the label for vegan ingredients.

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.Ya ever have a green bean casserole with limp beans? Ugh, it’s the worst! For this recipe, I use fresh green beans and quickly blanch them in boiling water for 3-4 minutes. Then I dunk them in an ice bath to stop them from cooking. The results: a green bean that’s vibrant, slightly tender and crispy. Your vegan green bean casserole will have lots of texture and will be far from mush.

I added thyme, sage and a pinch of nutmeg and together, they enhance this dish with their warm aromatic flavors. I also add a bit of soy sauce for depth and some nooch for a hint of cheesiness. My mouth is watering just thinking about it!

Oh yeah, don’t forget to add wine to that shopping list. Yes, for drinking and for cooking! Now you’ll have an excuse to have that open bottle on the counter 😉 . I added white wine, which really balances out the flavor of this dish. It gives it that extra bite, too.

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.

What about prepping for the big day?

Most holiday dishes can be prepped ahead of time to make life easier. This is what I do:

  • I make my Apple Cranberry Sauce 1-2 days before and store it in the fridge. It will be chilled, fresh and ready for the table, so forget about that can-shaped jelly blob.
  • My Meatless-Meatloaf w/ Ketchup Glaze can be prepped 1-2 days before, too. You can either fully cook it and reheat, or just prepare the mixture and put into your loaf pan and cook the next day.
  • I make my Sourdough Bread Stuffing (up until the baking step) the night before and store it in the fridge. The next day I cover it in foil, add more veggie broth if needed, and bake. It never comes out soggy or dry and I feel like the flavors have infused better.
  • For my Roasted Sweet Potatoes w/ Pecan Crunch, I will roast the potatoes the day before, let them cool a bit  and store them in the fridge. Then I make the crumble and store it in a container on the counter. The next day, I just pop the potatoes in the oven with vegan butter, fresh cranberries and top it off with the crumble. Easy-peasy!
  • My Gluten-Free Corn Bread Muffins are made the day before and stored in a container on the counter. They don’t need to be heated up, but you can warm them a bit in the oven, if preferred.
  • For the Green Bean Casserole, the day before, I’ll clean & cut the beans & store them in the fridge. I’ll slice the onions & place them in the vegan buttermilk over night (in fridge). Then I will put the flour mixture in a big zip lock & casserole spices in a small container on the counter. I make the onions the day of, so they are fresh & crispy. I make the sauce the same day, too.

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.
I want to wish you all a wonderful, warm & safe holiday!  

Many blessings,

Melissa xo

Serves 6-8

Vegan Green Bean Casserole

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

Fried Onions
1 large onion, sliced (*See note)
1 cup soy milk (or any plant-based milk)
1 tablespoon lemon juice (sub apple cider vinegar )
1 cup all-purpose flour ( gluten-free flour if preferred)
3/4 teaspoon sea salt
3/4 teaspoon garlic powder
Oil for frying (I started with a 1/4 cup of coconut oil and added as needed)
Casserole:
1/2 cup raw cashews, soaked in filtered water for 2-4 hours (or overnight)
1 1/2 pounds green beans
2 1/2 tablespoons olive oil or vegan butter (or a blend of both)
1 medium onion diced
3 cloves of garlic, minced
10 ounces of mushrooms, chopped or sliced
2 teaspoons dried thyme
1/4 teaspoon nutmeg
1/4 teaspoon dried sage
1/2 teaspoon sea salt, more to taste
Fresh ground pepper to taste
1/2 cup dry white wine
1/4 cup all-purpose flour (GF if preferred)
1 1/2 cups vegetable broth (low sodium) *See note
1 tablespoon soy sauce or tamari sauce
1 1/2 tablespoons nutritional yeast
1 1/4 cups soy milk, unsweetened
1 1/2 tablespoons fresh lemon juice

Instructions

    Fried Onions:
  1. Combine the milk & lemon juice in a bowl (this makes a vegan buttermilk). Add the onions and let them sit for 20-30 minutes (or in fridge overnight).
  2. In a large zip lock, combine the flour, salt and garlic powder. Close bag and shake well.
  3. Remove the onions from the milk and drain off excess liquid. Place the onions in the bag and gently shake around until all onions are coated.
  4. Place oil in a large pan over medium heat, until hot. You can test if it's ready, by placing the edge of a prepared onion in the oil. If it sizzles, you are ready to start frying
  5. Fill the pan with the onions, but don't overcrowd them, because this will cause steam between them (you might need to fry them in a few batches). Fry evenly on both sides, until light golden brown (about 1-2 minutes each side). Add more oil as needed. These cook quick so keep a close eye, so they don't burn. When done, place on a large plate with a paper towel, to absorb excess oil.
  6. Casserole
  7. Preheat oven to 350 F
  8. In a large pot, bring salted water to a boil and add green beans. Cook for 4-5 minutes. Immediately remove from heat and add into an ice bath (this will stop them from overcooking).
  9. Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.
  10. In a large pan, heat oil or butter over medium heat. Add onions and sauté until translucent, about 5-6 minutes.
  11. Add mushrooms & sauté until their liquid releases & cooks down. Brown them a bit, about 5-6 minutes.
  12. Add minced garlic, salt, pepper & spices. Cook 1-2 minutes.
  13. Turn heat up to med-high & add the white wine. Once it simmers, lower back to medium heat. Cook down liquid, about 5-6 minutes.
  14. Add flour to the mixture & stir constantly for 1-2 minutes. Now slowly add the vegetable broth while constantly stirring. Now stir in nutritional yeast and soy sauce. Let it simmer & thicken for 6-8 minutes. Stir often.
  15. Turn heat to low and add the soy milk & cashew mixture & lemon juice. Stir constantly to prevent burning. Cook for 1-2 minutes. Taste for salt & add as needed.
  16. Add prepared green beans into the pan & fold to combine. Add a 1/4 portion of fried onions (or more) into the green beans. Add green bean mixture into a lightly greased casserole dish. Cover with fried onions and place in the oven. Bake uncovered for 25-30 minutes, or until lightly browned & bubbly. Enjoy!
Recipe Type: Side Dish

Notes

* Prep time doesn't include soaking time for onions or cashews.

*I like to have extra onions for the table, so I use two large onions. I double the recipe above. They are a big hit every year.

*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.

http://veganhuggs.com/vegan-green-bean-casserole/

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.If you make this recipe, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.

*Pin for later

This Vegan Green Bean Casserole is creamy, crunchy & savory! It's so close to the traditional version, that you'll have to keep saying, "yep, it's vegan!" to your holiday guests.

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13 Comments

Anna November 20, 2016 at 7:50 am

Reading this post and looking at the beautiful pictures made me soooo hungry!!! Your recipe looks so delicious Melissa!!! And heck yeah for that bottle of wine (for the culinary reasons 😉 )!

Reply
mhuggs November 20, 2016 at 9:14 pm

Thank you, Anna! It’s definitely my favorite side dish for Thanksgiving (along with the wine :))

Reply
Amy Katz from Veggies Save The Day November 20, 2016 at 10:56 pm

Those fried onions look amazing! Thanks for sharing your Thanksgiving prep advice. It’s so helpful!

Reply
Becky Striepe November 21, 2016 at 11:03 am

Oh my gosh, those giant fried onions are calling my name!

Reply
mhuggs November 23, 2016 at 10:53 pm

Thank you, Becky! Have a Happy Thanksgiving!

Reply
Mary Ellen @ VNutrition November 22, 2016 at 10:31 am

I love an excuse to open wine while cooking! This sounds amazing. I have only had one green bean casserole that didn’t come out too well but this one looks soooo delicious!

Reply
Jenn November 22, 2016 at 12:27 pm

This looks delicious! That creamy mushroom sauce sounds divine! And those crispy onions – YUM!

Reply
Ginny McMeans November 22, 2016 at 1:22 pm

You made my stomach growl 🙂

Reply
mhuggs November 23, 2016 at 10:46 pm

That’s the best compliment. Thank you, Ginny! 🙂

Reply
Mel | avirtualvegan.com November 25, 2016 at 8:50 am

What flavours and textures you have going on there! It looks awesome :O)

Reply
mhuggs November 28, 2016 at 10:38 pm

Thank you, Mel!

Reply
Sarah November 25, 2016 at 11:24 pm

I love green bean casserole! I make mine with an onion based gravy. No canned mushroom soup for me either!

Reply
mhuggs November 28, 2016 at 10:37 pm

Thank you, Sarah! Yum, that sounds great! I need to try that onion gravy 🙂

Reply

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