Vegan Green Bean Casserole
Green bean casserole is a classic American side dish, and this vegan version keeps all the creamy, savory flavor of the original. Tender green beans and mushrooms in a rich dairy-free sauce, topped with crispy fried onions, on the table in 40 minutes.
Ingredients
- 500 g green beans rinsed and trimmed
- 2 Tbsp olive oil
- 1 onion julienned
- 2 cloves garlic minced
- 250 g mushrooms sliced
- 2 Tbsp flour use gluten-free flour if needed
- 200 ml vegetable broth or water
- 125 ml almond milk unsweetened, or regular dairy milk for a vegetarian version
- 1 cup French fried onions homemade
- salt and pepper to taste
Instructions
- Preheat the oven to 200C (400F).
- In a large skillet over medium heat, heat the olive oil, then add the onion and garlic and cook, stirring, for about 4 minutes. Season with salt and pepper.
- Add the flour and whisk to coat the veggies. Cook for 1 minute.
- Add the vegetable broth, whisking to incorporate.
- Add the almond milk and continue whisking.
- Cook for about 5 more minutes, or until the sauce thickens.
- Add the green beans and sliced mushrooms and give everything a stir. Remove from heat.
- Transfer everything to a casserole dish and bake for 20 minutes, until the beans are tender.
- Serve with the French fried onions sprinkled on top.
Notes
Use unsweetened almond milk so the sauce stays savory instead of turning sweet. Add the French fried onions right before serving so they stay crisp. Leftovers keep in the fridge for up to 3 days; reheat in the oven and add fresh fried onions on top.