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Vegan Green Bean Casserole

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. 
Course Side Dish
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 365kcal

Ingredients

  • 1 1/2 pounds green beans , cleaned and trimmed (cut in half width-wise if preferred.
  • 2 1/2 tablespoons olive oil , divided (or preferred cooking oil)
  • 3-4 cloves garlic , minced or crushed
  • 8 ounces cremini mushrooms , sliced or chopped
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon ground sage (optional)
  • 1/4 teaspoon nutmeg (optional)
  • 1/3 cup dry white wine (optional)
  • 1/4 cup all-purpose flour (GF if preferred)
  • 1 cup vegetable broth
  • 1-2 tablespoons nutritional yeast (optional)
  • 1/2 teaspoon sea salt , more to taste (+ more for boiling green beans)
  • Fresh ground pepper , to taste
  • 1 1/2 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 1/2 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

  1. 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. 
  2. 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. 
  3. For extra depth of flavor, add 1 tablespoon of low-sodium tamari or soy sauce while the broth is simmering. 
  4. 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.

Nutrition

Calories: 365kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Sodium: 583mg | Potassium: 439mg | Fiber: 4g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg