The classic green bean casserole is a well-known holiday tradition. The Campbell soup recipe dates back over 60 years! But for those who eat vegan, it’s strictly off-limits. A primary ingredient in the traditional recipe, regular cream of mushroom soup, is loaded with dairy — and you add even more milk during the cooking process. To create this vegan green bean casserole, inspired by Minimalist Baker, you’ll do a few things differently, but it will be worth it.
When you make this ingenious recipe from scratch, the old favorite tastes even better. Part of the recipe calls for making your own vegan mushroom sauce, which is out-of-this-world delicious, instead of grabbing a can off a store shelf.
There’s nothing quite like a warm casserole on your holiday table, so be prepared to wow your gathering with this savory vegan green bean casserole that tastes fantastic. Loaded with veggies (of course), the flavors blend so well together that this recipe was simply meant to be. Your guest might not even realize it’s vegan!
The first order of business is blanching the green beans, which are then set aside. Next, you’ll create the delightful mushroom sauce with vegan butter (or olive oil), plus shallots, garlic, salt, pepper and, of course, mushrooms. A little flour, some vegetable stock and almond milk complete this culinary joy.
The vegan crispy fried onions come into play next, as you add half of them to the sauce. Next, pour your green beans in a casserole dish, add the mushroom sauce, toss to evenly coat, and sprinkle the whole thing with the remaining onions. A short trip in your oven seals the deal, and it will undoubtedly steal the heart of anyone who tries it.
This vegan green bean casserole is comforting and sumptuous, and your friends and family will probably ask you to make it every year from here on out — we suggest you do!
Bring a large pot of water to a boil and add two tablespoons salt. Add green beans and cook for five minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
In a large oven-safe skillet over medium heat, add vegan butter or olive oil and heat for two to three minutes. Add shallots and garlic. Season with salt and pepper and stir. Cook for two to three minutes, then add mushrooms and cook for four minutes more or until lightly browned.
Add flour and stock
Sprinkle in flour and whisk to stir, coating the veggies. Cook for one minute, then slowly add in vegetable stock, whisking well to incorporate.
Add almond milk
Whisk to stir again. Reduce heat to low to thicken. Cook for five to seven minutes more, or until thick and bubbly. Add one-half of onion rings to the sauce.
Prepare casserole dish
Place green beans in a casserole dish. Pour sauce over the beans and toss.
Top with remaining fried onions and bake
Cook for 15 minutes in the oven, or until warmed through and bubbly and slightly browned on top.