November 17, 2024
Green Bean Casserole
This Green Bean Casserole features fresh green beans, homemade creamy mushroom sauce, and crispy onion strings sprinkled on top and throughout – a fresh twist on a holiday favorite!
Table of Contents
why you’ll love this recipe ingredients step-by-step instructions tips and faqsGreen Bean Casserole: A Fresh Twist on a Holiday Favorite!
There’s no denying that Green Bean Casserole is a staple at holiday gatherings, but this version is here to elevate the classic! Featuring fresh, crisp green beans, homemade creamy mushroom sauce, and golden, crispy onion strings sprinkled throughout, this recipe is a game-changer for any festive table! Whether you’re hosting or bringing a dish to share, this casserole will impress even the most traditional eaters.
Grab a drink and let’s get to making the best vegan green bean casserole!
Why You’ll Love This Green Bean Casserole
- Fresh Ingredients: No canned soup here! This dish features fresh green beans and a homemade mushroom sauce for a vibrant and satisfying taste.
- Vegan-Friendly: A perfect plant-based dish that’s packed with flavor, ideal for vegans and non-vegans alike.
- Easy to Make Ahead: Prep components ahead of time and assemble before baking for stress-free holiday cooking.
- Minimal Processed Ingredients: A wholesome, made-from-scratch dish with fresh and natural flavors.
- Crowd-Pleasing: Perfect for potlucks and gatherings, satisfying everyone from vegans to omnivores.
- Holiday-Ready: A beautiful and comforting dish that fits seamlessly into any festive menu.
- Balanced Texture: Crisp-tender green beans, velvety sauce, and crunchy onions make every bite a delight.
Ingredients for Green Bean Casserole
(for the full ingredients list, please see the recipe card at the bottom of this blog post)
- Green beans: (Duh). Fresh are preferred for this recipe. If you can’t find fresh green beans, opt for frozen and thawed green beans.
- Mushrooms: I like to use cremini (baby bella), but you can sub for thinly sliced white button mushrooms, or diced portobello mushrooms as well!
- Dry white wine: A vegan-friendly dry white wine like Sauvignon Blanc or Pinot Grigio. If you prefer not to cook with alcohol, sub it out with 1/3 cup vegetable broth mixed with 1 teaspoon white wine vinegar or lemon juice.
- Flour: I use regular all-purpose flour. For a gluten-free option, use a gluten-free flour, cornstarch (half the amount), or arrowroot powder.
- Non-dairy milk: I’ve found the best option for this green bean casserole is unsweetened, unflavored extra-creamy soy or oat milk for richness.
- Vegetarian chicken broth: A good bouillon paste works best. If you can’t find vegetarian chicken, sub for a good-quality vegetable broth.
- Crispy fried onions: in case you didn’t know, most store-bought crispy fried onions are vegan-friendly! I like to go with the classic French’s for a sprinkle of nostalgia.
How to Make Green Bean Casserole
1. Prep the Green Beans:
Blanch fresh green beans to keep them crisp and bright.
2. Prepare the Mushroom Sauce:
Sauté mushrooms with shallots, garlic, and parsley, then thicken with a roux made from flour and non-dairy milk.
3. Assemble:
Layer the green beans in a casserole dish, pour the creamy mushroom sauce over the top, and mix in crispy fried onions.
4. Bake and Enjoy!
Bake until bubbly and golden, finishing with extra onion strings for that irresistible crunch.
Tips and FAQs
- Blanching Tip: Rinse the green beans with ice-cold water after blanching to lock in their bright green color.
- Flavor Boost: Use a splash of dry white wine in the mushroom sauce for a subtle tang.
- Prevent a Runny Sauce: Ensure your sauce thickens properly by cooking it long enough after adding the flour and liquid. If it’s too thin, simmer it a bit longer.
- Make Ahead: Prepare the mushroom sauce and green beans the day before and store them separately. Combine and bake when ready to serve.
Can I use frozen green beans for this recipe?
Yes! If using frozen green beans, thaw and pat them dry before assembling the casserole.
What’s the best substitute for white wine?
Vegetable broth with a teaspoon of lemon juice works well to mimic the acidity of wine.
Can I make this green bean casserole gluten-free?
Absolutely. Swap the all-purpose flour for gluten-free flour and ensure your crispy onions are gluten-free.
Can I make this recipe ahead of time?
Yes! Assemble the casserole without the crispy onion topping, cover, and refrigerate for up to 2 days. When ready to bake, bring it to room temperature, add the onions, and bake as directed.
How do I store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy topping or microwave for convenience.
Can I freeze this green bean casserole?
Yes, but for best results, freeze it without the crispy onion topping. Assemble the green beans and mushroom sauce in a freezer-safe dish and freeze for up to 2 months. Add the onion topping before baking.
What’s the best way to reheat this casserole?
Reheat in a 350°F oven for 15–20 minutes, adding fresh crispy onions if needed to restore the crunch.
Bring a Fresh Twist to Your Holiday Table
This Vegan Green Bean Casserole is more than just a side dish—it’s a show-stopper that blends comfort and freshness in every bite. Whether it’s for Thanksgiving, Christmas, or any family gathering, this casserole will have your guests coming back for seconds (and thirds!). If you give it a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Green Bean Casserole
Ingredients
- 1 ½ pounds (24 ounces) fresh green beans, washed and trimmed
- 3 tablespoons vegan butter, divided
- 1 pound 16 ounces cremini mushrooms, thinly sliced
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more to taste
- 1 large shallot, diced
- ¼ cup minced parsley, plus more for garnish
- 8 cloves fresh minced garlic
- 2 teaspoons onion powder
- ½ teaspoon ground nutmeg
- 1/3 cup dry white wine
- 3 tablespoons all-purpose flour
- 1 cup unflavored and unsweetened non-dairy milk, preferably extra-creamy
- 1 cup vegetarian chicken broth or vegetable broth
- 2 cups crispy fried onions, homemade or store-bought, divided
Instructions
- Preheat oven to 425°F.
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 minutes. Drain immediately and rinse with ice cold water to prevent them from continuing to cook. Transfer the green beans to a 9×13-inch prepared baking dish and set aside.
- Meanwhile, melt 2 tablespoons of the butter of the vegan butter in a large sauté pan over medium heat. Add the mushrooms, season with the salt and pepper, and cook, stirring often, until most of the moisture cooks out and they’re slightly caramelized around the edges, 8 to 12 minutes.
- Place the remaining tablespoon of butter to the pan. Once it’s melted, add the shallot, parsley, garlic, onion powder, nutmeg and white wine, and continue to cook, stirring often, until most of the wine cooks out, 3 to 5 minutes.
- Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
- Whisk in the non-dairy milk and broth and simmer until the mixture thickens, stirring occasionally, 8 to 10 minutes. Taste and adjust seasonings if necessary.
- Remove from the heat and stir in 1 cup of the crispy onion strings. Pour the creamy sauce evenly over the green beans and bake until bubbly, 15 to 18 minutes.
- Remove from the oven, top the casserole with the remaining onion strings, and place back in the oven until the onion strings are slightly crisped around the edges, 5 to 8 minutes. Garnish with fresh minced parsley and enjoy!
This is a perfect holiday dish, I won’t call it a side because honestly it’s just that yummy. Packed with flavor and an amazing not mushy at all texture. Perfect for every cozy holiday meal!