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Easy Vegan Green Bean Casserole (with Mushrooms)
This vegan green bean casserole uses fresh green beans and mushrooms mixed with a rich dairy free cream sauce and topped with crispy onions!
Course
Side Dish
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
207
kcal
Author
Sophia DeSantis
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)
US Customary
-
Metric
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.
Nutrition
Calories:
207
kcal
|
Carbohydrates:
23
g
|
Protein:
8
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
533
mg
|
Potassium:
474
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
612
IU
|
Vitamin C:
10
mg
|
Calcium:
66
mg
|
Iron:
3
mg