This vegan green bean casserole is made with healthy whole food ingredients and tastes incredible. It’s sure to be devoured by everyone!
I was always the one skeptical of the green bean casserole at Thanksgiving. It was mostly the texture, ewe mushy green beans, but I never loved the flavor either. So I set out to create something I could bring that everyone would rave about!
This healthy green bean casserole recipe has enough of the traditional flavor for nostalgia purposes, but is WAY better! Fresh, crisp, creamy, and extra delicious, all from vegan whole food ingredients.
Ingredients
No condensed soup in this recipe! Here’s what you’ll need:
- Yellow onion
- Mushrooms
- Green beans
- Vegan Alfredo sauce
- Seasonings
- Fried onions
How To Make Vegan Green Bean Casserole
Just a few steps stand between you and this dairy free green bean casserole:
- Sauté onions & mushrooms.
- Add green beans and steam.
- Stir in the cream sauce.
- Pour into baking dish & bake.
- Top onions and bake a little more.
- Serve!
Tips and tricks
To get the best results from this recipe, keep the following in mind:
- Fresh green beans are best for this recipe, but if you can’t find them frozen will work in a pinch.
- I use my vegan Alfredo sauce for this recipe as I feel the flavors go best together. My vegan cashew cream sauce could also work, or any vegan store bought sauce.
- I used my onion ring recipe and chopped them up, it worked out fantastic!
- You can use the store bought crispy fried onions or make your own.
- I used a square baking dish for this recipe. Most casserole dishes will work, but you may need to adjust baking time depending on the depth.
- To save time day of, make the sauce and crispy onions beforehand. You can also prepare ahead of time up to the point of baking (don’t top with the crispy onions), cover the dish and refrigerate for up to 24 hours.
- Stored in an airtight container in the refrigerator, leftovers will keep for up to 4 days. Reheating in the oven is best for the crispiness, but microwaving would suffice.
Common Questions
Green bean casserole was invented in the 1950’s in the Campbells test kitchen. It traditionally consisted of cream of mushroom soup, milk, green beans, soy sauce, and fried onions. While it’s a classic on many a table, it’s a little too mushy, and a little too -not- vegan for my taste. Hence, this recipe!
As I mentioned before, I like to use my onion ring recipe and chop them up. You can also easily sauté onions until soft and coat in breadcrumbs. If onions aren’t your jam but you still want some crunch, try plain breadcrumbs, crushed croutons, ritz crackers, or potato chips!
Usually, no. Cream of mushroom soup contains, well, cream. And milk is often used as well. My vegan Alfredo sauce is a great substitute and contains zero dairy, making this version of heathy green bean casserole completely vegan.
Recipes To Serve With Green Bean Casserole
Any classic holiday meal will be improved with this dish, try serving it along with any of these:
- Gluten-Free Vegan Stuffing
- Creamy Vegan Mashed Potatoes
- 4 Ingredient Vegan Gravy
- Maple Roasted Carrots
- Healthy Vegan Cauliflower Casserole
- Healthy Cranberry Sauce
Healthy Vegan Green Bean Casserole
Ingredients
- 1 cup chopped sweet or yellow onion
- 2 cups sliced mushrooms , about 8 ounces
- Drizzle of olive oil , or broth if you don’t use oil
- 1 pound fresh green beans , see note
- 3 cups vegan Alfredo sauce , or cream sauce of choice (see note)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups fried onions , store bought or homemade (see note)
Instructions
- Preheat oven to 350 F/ 175 C
- Wash and clean the string beans, cutting off the tips.
- Sauté the onions with oil or broth until soft. Abut 5 minutes.
- Add the mushrooms, salt and pepper and sauté for 1-2 minutes.
- Add the green beans, cover and steam for 10 minutes.
- Take off the heat and stir in the cream sauce.
- Pour into a square baking dish and bake for 15 minutes.
- Top with the onions and bake another 5 minutes.
- Serve!
Notes
- If you can’t find fresh, frozen could work in a pinch.
- I have many cream sauces you can choose from or you can use a ready one from the store. I use my Vegan Alfredo Sauce.
- I used my onion ring recipe and chopped them up.
- You can use the store bought crispy fried onions or make your own. You can also easily sauté onions until soft and coat in breadcrumbs.
- Nutrition facts use half of my onion ring recipe, so others will change the results.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Deb Lee says
Great recipe! I was able to use almost 2 pounds of beans instead of 1 pound, with 3 cups of a vegan mornay sauce I made, and it was still quite coated! Personal taste I guess!
I made sure almost all the water was evaporated from bottom of frying pan before adding sauce, didnt want to risk it being to watery!
The miso and tahini did not give it an overpowering taste, we were questioning whether it would!
I took a short cut and just used sautéed onion on top! Now I see how easy the recipe is, next time I’ll go for the home made crispy onion too! Then it will be more like Mom’s!
Thanks
veggiesdontbite says
I’m so happy you liked it Deb!! And definitely add more or less to make it how you prefer, I like it creamy and wanted it to be like the traditional. Try the crispy onion for sure!!