Go Back
+ servings
green bean casserole on a plate
Print Recipe
5 from 2 votes

Vegan Green Bean Casserole

Looking for an easy Thanksgiving side dish? This Vegan Green Bean Casserole is it! It's vegan + gluten free, made with green beans and mushrooms, coated in a creamy garlic cauliflower sauce and then topped with crispy onions. It's sure to please at your holiday table!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: dinner
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: green bean casserole, vegan green bean casserole
Servings: 6 servings
Calories: 229kcal
Author: Erin

Ingredients

for the crispy onions:

  • 2 yellow onions sliced
  • 1/4 cup dairy free butter
  • 1/2 cup plain breadcrumbs can use gluten free

for the cauliflower sauce:

  • 2 cups cooked cauliflower
  • 1/2 cup almond milk or any kind of milk
  • 2 garlic cloves
  • 1/2 tsp salt
  • black pepper to taste

for the casserole:

  • 24 oz. green beans fresh or frozen
  • 8 oz. baby bella mushrooms sliced
  • 2 tbsp olive oil
  • 1/2 cup vegetable broth
  • 1/4 cup almond milk or any kind of milk
  • 3 tbsp cornstarch or arrowroot

Instructions

  • Preheat oven 375°.
  • Cook green beans in a pot over stovetop; once cooked, set aside.
  • While beans are cooking, make the crispy onions: heat butter over medium heat in a large, deep skillet and add the onions. Sauté onions for 3 minutes or until they start to soften, then add the breadcrumbs, reduce heat to medium-low and cook onions for an additional 3-5 minutes.
  • Use a slotted spoon to remove the onions and set aside. Use a paper towel to wipe out skillet (it does't have to be perfectly clean). Then, in that same skillet, heat olive oil over medium heat and add the mushrooms. Cook mushrooms until they're soft, 5-8 minutes.
  • While the mushrooms are cooking, make the cauliflower sauce.
  • To make the sauce: place cooked cauliflower, milk garlic, and salt in a blender and pulse until smooth; add pepper to taste.
  • Pour cauliflower sauce into skillet with mushrooms; stir in the broth, 1/4 cup almond milk and cornstarch and stir on medium-low heat until the sauce thickens. At this point, pour cooked green beans into skillet and mix everything together so that beans are coated with the sauce and mushrooms.
  • Grease a casserole dish (I used a 2.5 quart dish) with nonstick spray then pour the beans into the dish. Sprinkle onions overtop and bake for 25-30 minutes.
  • If you want the onions extra crispy, turn broiler on high and broil for 3-5 minutes before removing dish from the oven. Enjoy!

Notes

*Calories are per serving and are an estimation; serving size varies depending on portions
*This is a smaller-sized green bean casserole recipe; if you want to increase it, simply adjust the serving size in the recipe card (to serve however many people you need); if you do this, you'll want to use a 9x13 casserole dish 
*Want the onions to be extra crispy? After the dish is done cooking, switch the oven to BROIL and broil the onions for 5 minutes
Substitutions: cornstarch for arrowroot; vegetable broth for chicken (if not strict vegan); almond milk for any kind of milk; plain breadcrumbs for panko breadcrumbs 

Nutrition

Calories: 229kcal | Carbohydrates: 26g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 458mg | Potassium: 579mg | Fiber: 5g | Sugar: 7g | Vitamin A: 824IU | Vitamin C: 33mg | Calcium: 120mg | Iron: 2mg