This vegan green bean casserole is a crowd-pleasing take on the classic holiday dish. It delivers big flavor while being dairy-free, oil-free, gluten-free, and healthier than the traditional version.
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Why you’ll love this recipe
- A holiday classic: Green bean casserole is a popular holiday dish in the United States, especially at Thanksgiving and Christmas. Traditional green bean casserole is not vegan-friendly, however, as it contains dairy and sometimes chicken broth. This version omits animal products without sacrificing flavor.
- Crowd-pleasing: This vegan green bean casserole delivers savory umami flavor, thanks to a creamy vegan mushroom sauce. Plus, the toasted sliced almond topping gives it a satisfying crunch—your guests won’t miss the traditional fried onions.
- Accommodates dietary needs: This recipe is dairy-free, oil-free, gluten-free, and lower in sodium and cholesterol than traditional green bean casserole. It can also be made nut-free if needed.
Ingredients
- Green beans: Either fresh or frozen green beans will work. If you are using fresh green beans, rinse them and trim the ends. If you are using frozen green beans, thaw them before adding them to the skillet. Green beans have an abundance of vitamins and minerals, including those associated with bone, blood, and immune system health.
- Mushrooms: I used button mushrooms. Mushrooms contribute to the umami flavor of this recipe and have tremendous benefits, including supporting immune system health.
- Yellow onion: Adds depth of flavor to the sauce. Onions are high in antioxidants, which help protect your cells from free radicals.
- Garlic: Enhances the flavor. Garlic helps support healthy blood pressure.
- Low-sodium vegetable broth: Adds subtle flavor to the sauce.
- Unsweetened soy milk: Any unsweetened plant milk will do. I prefer soy because it has a richer, creamier consistency.
- Low-sodium tamari: Tamari tastes similar to soy sauce and gives the recipe an umami flavor. It is typically gluten-free (but check the label to be certain).
- White miso: Miso is fermented soybean paste. You can typically find it in either the international or refrigerated section of a well-stocked grocery store. Miso helps develop the umami flavor of this recipe. It is high in sodium, however, so if you are especially mindful of sodium intake, you may want to eliminate it or reduce the amount. Some types of miso contain gluten, so be sure to check the label if this is a concern.
- Nutritional yeast: Adds a savory flavor and a golden hue to the sauce. Nutritional yeast is particularly high in B vitamins, which are linked to maintaining energy, promoting skin health, and reducing inflammation.
- Dried thyme leaves: Thyme adds an earthy undertone to the casserole. Half a tablespoon of fresh thyme can substitute for the dried thyme leaves.
- Freshly cracked black pepper: To taste.
- Cornstarch: To thicken the sauce.
- Rice vinegar: Adds a mild, slightly sweet acidity to balance the flavor.
- Sliced almonds: Sliced almonds add crunch and create a lovely, elevated topping. Almonds are well-known superfoods associated with heart health and promoting healthy blood pressure.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 350°F. Heat a large nonstick skillet with high sides over medium heat. Add a splash of water and the onion and cook for 5 to 7 minutes, stirring periodically and adding more water if needed to prevent sticking.
- Step 2: When the onion is translucent and soft, add the mushrooms. Continue cooking for 6 to 8 minutes, or until the mushrooms have browned and the liquid has cooked off.
- Step 3: Add the garlic and cook for 1 minute, until fragrant.
- Step 4: Add to the skillet the vegetable broth, soy milk, tamari, white miso, nutritional yeast, thyme, and a few cracks of black pepper.
- Step 5: Add the cornstarch to the skillet. Stir well to thicken.
- Step 6: Remove the skillet from the heat. Add the green beans and rice vinegar. Gently stir to combine.
- Step 7: Carefully transfer the mixture to a medium casserole dish. Sprinkle with sliced almonds.
- Step 8: Bake for 13 to 15 minutes, or until the almonds are lightly toasted and golden brown. If you go over the 15-minute mark, check periodically to ensure that the almonds do not burn.
Substitution
To make this recipe nut-free, omit the sliced almonds or substitute an equal amount of breadcrumbs (I recommend panko breadcrumbs, which get extra crispy in the oven).
Equipment
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Large nonstick skillet
- Silicone spoon
- Medium casserole dish (I used an oval casserole dish measuring approximately 8×11 inches. A 9×9 inch square pan will also work. If all you have is something larger, like a lasagna pan, feel free to use that, but just be aware that the casserole will be more shallow and spread out.)
Storage
Store any leftovers in the fridge for 3 to 4 days, or in the freezer for up to 1 month.
Top Tip
As you approach or exceed 15 minutes in the oven, keep a close eye on the almond topping to ensure it does not burn. The sliced almonds will have a subtle golden color when ready.
Related
Try these other side dish ideas:
Vegan Green Bean Casserole
This vegan green bean casserole is a crowd-pleasing take on the classic holiday dish. It delivers big flavor while being dairy-free, oil-free, gluten-free, and healthier than the traditional version.
Equipment
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- large nonstick skillet
- silicone spoon
- medium casserole dish
Ingredients
- 1 pound green beans fresh or frozen (if fresh, rinse and trim ends; if frozen, thaw)
- ¼ cup water for cooking vegetables, as needed
- 8 ounces mushrooms finely diced
- ¼ cup yellow onion finely diced
- 3 cloves garlic minced
- ¾ cup low-sodium vegetable broth
- ¾ cup unsweetened soy milk (or unsweetened plant milk of choice)
- 2 tablespoons low-sodium tamari
- 1 tablespoon white miso
- 1 tablespoon nutritional yeast
- ½ teaspoon dried thyme leaves
- freshly cracked black pepper
- 1 tablespoon cornstarch
- 2 teaspoons rice vinegar
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350°F.
- Heat a large nonstick skillet with high sides over medium heat. Add a splash of water and the onion and cook for 5 to 7 minutes, stirring periodically and adding more water if needed to prevent sticking.
- When the onion is translucent and soft, add the mushrooms to the skillet. Continue cooking for 6 to 8 minutes, or until the mushrooms have browned and the liquid has cooked off.
- Add the garlic to the skillet and cook for 1 minute, until fragrant.
- Add to the skillet the low-sodium vegetable broth, soy milk, low-sodium tamari, white miso, nutritional yeast, thyme, and a few cracks of black pepper.
- Add the cornstarch to the skillet and stir well to thicken.
- Remove the skillet from the heat. Add the green beans and rice vinegar. Gently stir to combine.
- Carefully transfer the mixture to a medium casserole dish. Sprinkle with sliced almonds.
- Bake for 13 to 15 minutes, or until the almonds are lightly toasted and golden brown. If you go over the 15-minute mark, check periodically to ensure that the almonds do not burn.
Notes
- A medium-size casserole dish works best for this recipe. The casserole fit perfectly in the shallow 8×11-inch oval dish I used. A 9×9 inch square brownie pan also works. Feel free to use something larger if that’s all you have. The taste will be unaffected but it may not have as much of a visual “wow factor” because the casserole will be more shallow and not level with the top of the casserole dish.
