This post contains affiliate links. Read my disclosure policy here.
This Vegan Green Bean Casserole is a must for your holiday table! The tender veggies are wrapped in a savory mushroom sauce, topped with crispy fried onions, then baked until hot and bubbly. Your guests will be going back for seconds! This recipe is easy to make and you can make it ahead, too.
Classic side dishes are always a part of our holiday lineup. We talk, laugh, and stuff ourselves with Vegan Sweet Potato Casserole, lots of Vegan Sourdough Stuffing, Mashed Potatoes, and of course, Vegan Green Bean Casserole! These delicious sides were utterly easy to veganize and you can't tell the difference in taste.
BUT, what about the turkey?
Nowadays, it's so easy to replace turkey meat with store-bought vegan alternatives. There are many to choose from and SO tasty! I usually make my Vegan Wellington or Vegan Meatloaf because turkey meat was never a favorite of mine. Either way, it's easy and delicious to have a vegan holiday!
How To Make It
(FULL PRINTABLE INSTRUCTIONS IN RECIPE CARD BELOW)
First, you'll want to boil the green beans in a large pot of salted water for about 5 minutes. Drain and rinse with cool water to stop them from cooking. This will prevent the green beans from getting mushy during the baking process.
- 1 - Sauté onions until translucent (about 3-4 minutes).
- 2 - Add mushrooms and sauté until they release their moisture and are lightly browned. Now add minced garlic, thyme, sage, nutmeg, black pepper. Sauté until fragrant.
- 3 - Add the white wine and cook until liquid almost completely reduces.
- 4 - Now add the flour and stir constantly for 30-60 seconds.
- 5 - Add the broth while constantly stirring then stir in the nutritional yeast. Let it simmer and thicken for a few minutes.
- 6 - Turn heat to medium-low and add the coconut milk. Cook for a few minutes until thickened. Taste for salt and add if needed. Remove from heat.
- 7 - Add green beans into the pan and gently fold to combine.
- 8 - Pour into the casserole dish. Bake uncovered for 15 minutes until heated throughout. Now cover the top with fried onions and cook for 5 minutes more or until hot and bubbly.
Can I Use Frozen Green Beans?
YES! And you don't even have to boil them - just thaw them out and let them drain. You can run them under cool water to help them thaw faster.
Can I Make It Gluten-Free?
Yes, all you have to do is swap out the regular flour for gluten-free all-purpose flour. For the fried onions, you can buy a gluten-free variety, but if you can't find them, you can use about 1 cup of gluten-free breadcrumbs instead. Toss them with a ½ teaspoon of garlic powder, onion powder, salt, and pepper, then drizzle with melted butter and combine. I sprinkle them at the start of baking.
Can I Make It Ahead Of Time?
Yes! You would make the entire recipe up until the baking step, but don't add the onions on top. Once everything is cooled, cover and place in the refrigerator for up to 2 days. The casserole will take about 10-15 minutes more to heat throughout. Add the onions in the last 5-8 minutes of cook time.
Can I Make Green Bean Casserole Without Mushrooms?
If you are not a mushroom fan, you can omit them altogether. However, I recommend enhancing the flavor of the sauce in another way. I would suggest 2 tablespoons of nutritional yeast, 1 tablespoon of tamari sauce (or soy), and 1-2 teaspoons of mellow miso paste.
Also, before adding the flour to the sautéed onions, add 1 tablespoon of vegan butter and let it melt. Stir the flour in until combined. then proceed with the rest of the written recipe.
MORE VEGAN THANKSGIVING RECIPES TO ENJOY:
Need more ideas? Here are 35 more Vegan Thanksgiving Recipes to choose from. They are all drool-worthy!
I’D LOVE TO HEAR FROM YOU
If you make this Vegan Green Bean Casserole, I’d love to hear what you think in the comment section below. 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 so I don’t miss it.
Vegan Green Bean Casserole
Ingredients
- 1 ½ pounds green beans , cleaned and trimmed (cut in half width-wise if preferred.
- 2 ½ tablespoons olive oil , divided (or preferred cooking oil)
- 1 medium onion , diced
- 3-4 cloves garlic , minced or crushed
- 8 ounces cremini mushrooms , sliced or chopped
- ¾ teaspoon dried thyme
- ½ teaspoon ground sage (optional)
- ¼ teaspoon nutmeg (optional)
- ⅓ cup dry white wine (optional)
- ¼ cup all-purpose flour (GF if preferred)
- 1 cup vegetable broth
- 1-2 tablespoons nutritional yeast (optional)
- ½ teaspoon sea salt , more to taste (+ more for boiling green beans)
- Fresh ground pepper , to taste
- 1 ½ cups lite coconut milk , canned unsweetened (see note)
- 6 ounces fried onions (GF if preferred)
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease a 2.5-quart casserole dish (or something similar).
- In a large pot, bring salted water to a boil and add green beans. Cook for 5 minutes. Remove from heat and rinse with cool water to stop them from cooking further (this will prevent soggy green beans). Drain well and set aside.
- In a large pan, heat 1 tablespoon of oil over medium heat. Add onions and sauté until softened and translucent, about 3-4 minutes.
- Add mushrooms and remaining 1 ½ tablespoon of oil. Sauté until they release their moisture, are reduced in size and are lightly browned. About 5-7 minutes.
- Add minced garlic, thyme, sage, nutmeg, black pepper. Sauté until fragrant, about 30-60 seconds.
- Turn heat up to med-high and add the white wine. Once it simmers, lower back to medium heat. Cook until liquid almost completely reduces, about 1-2 minutes.
- Add flour to the pan and stir constantly for 30-60 seconds. Now slowly add the vegetable broth while constantly stirring. Stir in nutritional yeast. Simmer until it thickens, about 2-3 minutes.
- Turn heat to medium-low and add the coconut milk. Stir often to prevent burning. Cook for 2-4 minutes until thickened. Taste for salt and add more needed. Remove from heat.
- Add green beans into the pan and gently fold to combine. Pour into the casserole dish. Bake uncovered for 15 minutes until heated throughout. Now cover the top with fried onions and cook for 5 minutes more or until hot and bubbly. Serve and enjoy!
Notes
- The lite coconut milk doesn't impart a coconut flavor, but if you're super sensitive to coconut, you can use any unsweetened non-dairy milk. My second choice would be soy.
- If you don't want to cook with the wine, you can skip that step. If you need to deglaze the pan, you can add a few splashes of vegetable broth instead.
- For extra depth of flavor, add 1 tablespoon of low-sodium tamari or soy sauce while the broth is simmering.
- To make ahead, prepare the entire recipe up until the baking step, but don't add the onions on top. Once everything is cooled, cover and place in the refrigerator for up to 2 days. The casserole will take about 10-15 minutes more to heat throughout. Add the onions in the last 5-8 minutes of cook time.
Jewels
Hi Melissa! I’m from England. Are the fried onions a thing you buy or are they just onions fried in oil? Thanks 🙂
Melissa Huggins
Hello Jewels, I use store-bought fried onions, but I'm not sure if they have them available near you. If you can't find them, you can definitely fry your own onions. They are delish! Let me know if you need a recipe for them. 🙂
Saidi
Super yummy addition to our Thanksgiving feast! Thank you so much! And we were lucky enough to find gluten free fried onions at Whole Foods. Awesome!
Support @ Vegan Huggs
Hi Saidi! We are so happy to hear that you loved the recipe, and what a score on the GF fried onions! Thanks for giving it a try 🙂
Dolores Bilges
The recipe states to saute the onions until translucent, but the ingredient list does not mention onions (aside from the fried onions).
Melissa Huggins
Hi Dolores, Thank you for catching that. The fresh onion was missing from the ingredient list. I fixed it. 🙂
Tyler Comstock
What happened to the recipe? No cashews! It was such a hit at Thanksgiving that it was requested again for Christmas. I come here to find that the recipe has changed! Is the old recipe archived somewhere? Id like to try both and compare.
Melissa Huggins
Hi Tyler, I'm sorry for the late reply. If you email me at mel@veganhuggs.com, I will send you the original recipe. I simplified it, but it's still just as delicious. 🙂
Kristy
Could you omit or replace the white wine if you can't have alcohol?
Melissa Huggins
Yes, absoulutely! Just omit that step altogether. Thank you for stopping by 🙂
Sarah
I love green bean casserole! I make mine with an onion based gravy. No canned mushroom soup for me either!
mhuggs
Thank you, Sarah! Yum, that sounds great! I need to try that onion gravy 🙂
Mel | avirtualvegan.com
What flavours and textures you have going on there! It looks awesome :O)
mhuggs
Thank you, Mel!
Ginny McMeans
You made my stomach growl 🙂
mhuggs
That's the best compliment. Thank you, Ginny! 🙂
Jenn
This looks delicious! That creamy mushroom sauce sounds divine! And those crispy onions - YUM!
Mary Ellen @ VNutrition
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!
Becky Striepe
Oh my gosh, those giant fried onions are calling my name!
mhuggs
Thank you, Becky! Have a Happy Thanksgiving!
Amy Katz from Veggies Save The Day
Those fried onions look amazing! Thanks for sharing your Thanksgiving prep advice. It's so helpful!
Anna
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 😉 )!
mhuggs
Thank you, Anna! It's definitely my favorite side dish for Thanksgiving (along with the wine :))