November 23, 2021
Vegan Green Bean Casserole
Vegan Green Bean Casserole. Fresh green beans, creamy mushroom sauce, and tons of crispy onion strings sprinkled on top and throughout – this holiday staple side dish just got a total upgrade.
A Holiday Staple, made from scratch
If you ask me, holiday meals are all about the sides. And if there is one side dish I cannot live without, it’s green bean casserole. It’s got it all – it’s creamy, it’s salty, it’s savory, and those delightful onion strings add just the perfect crunch. The best part? My homemade version is so darn good, not one single person at the dinner table will know it’s vegan!
Grab a drink and let’s get to making the best vegan green bean casserole!
say it with me, fresh green beans
Okay, hear me out. I know there are some of us out there who just have a thing for canned or boxed versions of recipes over their homemade counterparts, but green casserole is not one of those recipes. If you’ve never made it with fresh green beans, now’s the time. And trust me, it’s just as easy as busting out a can opener and opening a can, I promise. So toss out that can of green beans and let’s use fresh ones this year, k?!
everything you need to make the best vegan green bean casserole
Alrighty, so now that we’ve established that we’re using fresh green beans for our green bean casserole this year, here’s what else you’ll need:
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Green beans – okay, if you can’t get fresh, frozen works too! Just not canned.
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Vegan butter
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Mushrooms: if you don’t like mushrooms, you can omit these and substitute with extra shallots!
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Garlic
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Dry white wine – such as pinot grigio or sauvignon blanc. If you don’t cook with alcohol, you can substitute to 3 tablespoons white wine vinegar mixed with 2 tablespoons water
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Fresh parsley
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Flour
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Non-dairy milk: preferably soy. I’ve said this time and time again, but in my experience, soy milk is the most stable with cooking creamy dishes. You don’t have to use soy, but it’s my favorite and I think it works best.
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Vegan chick’n or vegetable broth
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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✨, but feel free to use whatever you like!
how to make vegan green bean casserole from scratch
Remember I told you that making green bean casserole from scratch is just as easy as making it from the can? I wasn’t lying! Here’s how to make it:
1. Blanch:
Bring a gallon and 1 tablespoon of water to a boil in a large pot. Add the green beans and blanch for 3 minutes. Drain immediately and rinse with ice cold water to prevent them from continuing to cook.
2. Make the mushroom cream sauce:
Melt some vegan butter in a large sauté pan o ver medium heat. Add the mushrooms and cook, stirring often, until most of the moisture cooks out, 6 to 8 minutes. Add the parsley, shallot, garlic, nutmeg, pepper, and white wine, and continue to cook, stirring often, until most of the wine evaporates. 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 thicken, stirring occasionally.
3. Bake
Remove from the heat and stir in 1 cup of the crispy onion strings. Transfer the mixture to a 9×13 prepared dish and bake until bubbly.
4. More onion strings:
Top the casserole with the rest of the onions strings and bake another 3 to 5 minutes, until the onions strings turn a dark golden-brown, and just start to crisp around the edges.
enjoy:
Sprinkle with fresh minced parsley and enjoy!!!
tools you’ll need:
more holiday sides to try:
- Vegan Buttermilk Sausage Stuffing
- Autumn Rice Casserole
- French Onion Mashed Potatoes
- Pumpkin Beer Cheese Soup with Rosemary Croutons
Homemade Home run, right?
Campbell’s who? Del monte who? They could never ???? Okay, no shade, because I do love both brands, but seriously, I hope ya’ll love my vegan homemade green bean casserole as much as I do! If you give this recipe a try, make sure to snap a photo of your creamy, rich Pumpkin Beer Cheese Soup with Rosemary Croutons, and share them by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. Happy holidays, friends!
Til next time! XO!
Vegan Green Bean Casserole
Ingredients
- 1 tablespoon kosher salt plus more to taste
- 1 1/2 pounds green beans washed and trimmed
- 3 tablespoons vegan butter divided
- 1 pound mushrooms stems removed and thinly sliced
- ¼ cup minced parsley plus more for garnish
- 1 large shallot finely diced
- 6 cloves garlic minced
- ½ teaspoon ground nutmeg
- ½ teaspoon fresh ground black pepper plus more to taste
- 1/3 cup dry white wine
- 3 tablespoons all-purpose flour
- 1 cup unflavored and unsweetened non-dairy milk
- 1 cup vegetarian chick’n broth or vegetable broth
- 2 cups vegan-friendly crispy fried onions divided
Instructions
- Preheat oven to 400°F
- Bring a gallon and 1 tablespoon of salt to a boil in a large pot. Add the green beans and blanch for 3 minutes. Drain immediately and rinse with ice cold water to prevent them from continuing to cook.
- Meanwhile, melt 2 tablespoons of the vegan butter in a large sauté pan over medium heat. Add the mushrooms and cook, stirring often, until most of the moisture cooks out, 6 to 8 minutes.
- Add the remaining tablespoon of butter to the pan. Once it's melted, add the parsley, shallot, garlic, nutmeg, pepper, and white wine, and continue to cook, stirring often, until most of the wine evaporates, 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. Add the blanched green beans back into the pan and mix to combine. Remove from the heat and stir in 1 cup of the crispy onion strings. Transfer the mixture to a 9x13 prepared dish and bake until bubbly, 12 to 15 minutes. Top the casserole with the remaining onion strings and bake until the onion strings are dark and slightly crisped around the edges, 3 to 5 minutes. Garnish with fresh minced parsley and enjoy!
