Vegan Green Bean Casserole
Updated Dec. 16, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil, for greasing the baking dish
- 1tablespoon plus 2 teaspoons kosher salt
- 1½pounds green beans, trimmed
- 2tablespoons vegan butter
- 1pound sliced white button or baby bella mushrooms
- 2small or 1 large shallot, chopped
- 2garlic cloves, minced
- 2tablespoons unbleached, all-purpose flour
- 2cups unsweetened soy, oat or almond milk
- Black pepper, to taste
- 1½cups store-bought fried onions
Nutritional analysis per serving (8 servings)
245 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 639 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and oil a 3-quart baking dish.
- Step 2
Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.
- Step 3
Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.
- Step 4
Place the flour in a small bowl and add ¼ cup of the non-dairy milk. Whisk together to create a slurry.
- Step 5
Pour the remaining 1¾ cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Step 6
Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.
Private Notes
Comments
This was a hit! I used almond milk, and I will say I kept it on much longer than recommended, otherwise it would have been soupy. I simmered it for maybe 15 min or so and it came out perfect.
I made this recipe using whole cow milk and the sauce set up perfectly using the cooking times suggested in the recipe. I forgot to add salt to the bean-cooking water but feel it didn't make a difference. The finished product was popular with all!
Pretty solid recipe and comes together quickly, especially since I used bags of frozen beans in place of the boiled ones. Cream of mushroom soup is hard to get here so I’ve been looking for an alternative and this one worked great. Other notes: Just 2 cups of plant milk was not enough to cover everything - I threw in another ¼ or ⅓ cup. A couple tablespoons of nutritional yeast, or maybe a handful of vegan cheddar if you’ve got it, would definitely help. But it’s a solid recipe as is.
This makes the best mushroom soup!! (Skip the green beans.)
I used coconut milk. A really nice flavor add.
My meat-etarian husband absolutely loved this, which is so rare for him. He called it "the mushroom thing," which tells you that a pound of mushrooms, cooked down in vegan butter, adds A LOT of flavor. He barely noticed the pound and a half of green beans, which he normally scoffs at. Used unsweetened almond milk. Agree with others that you need to cook it down a bit longer to thicken appropriately. Disagree with others about the salt: I thought it was perfect. A real winner.
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