Vegan Green Bean Casserole
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- Olive oil, for greasing the baking dish
- 1tablespoon plus 2 teaspoons kosher salt
- 1½pounds green beans, trimmed
- 2tablespoons vegan butter
- 1pound sliced white button or baby bella mushrooms
- 2small or 1 large shallot, chopped
- 2garlic cloves, minced
- 2tablespoons unbleached, all-purpose flour
- 2cups unsweetened soy, oat or almond milk
- Black pepper, to taste
- 1½cups store-bought fried onions
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
245 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 639 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees and oil a 3-quart baking dish.
- Step 2
Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.
- Step 3
Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.
- Step 4
Place the flour in a small bowl and add ¼ cup of the non-dairy milk. Whisk together to create a slurry.
- Step 5
Pour the remaining 1¾ cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Step 6
Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.
Private Notes
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Cooking Notes
Lauren
This was a hit! I used almond milk, and I will say I kept it on much longer than recommended, otherwise it would have been soupy. I simmered it for maybe 15 min or so and it came out perfect.
Nancy
I made this recipe using whole cow milk and the sauce set up perfectly using the cooking times suggested in the recipe. I forgot to add salt to the bean-cooking water but feel it didn't make a difference. The finished product was popular with all!
Grace
This was very easy to pull together and turned out great. I didn’t grow up on green bean casserole, but my partner did, and he said this tasted just like he remembered.
Arden
Pretty solid recipe and comes together quickly, especially since I used bags of frozen beans in place of the boiled ones. Cream of mushroom soup is hard to get here so I’ve been looking for an alternative and this one worked great. Other notes: Just 2 cups of plant milk was not enough to cover everything - I threw in another ¼ or ⅓ cup. A couple tablespoons of nutritional yeast, or maybe a handful of vegan cheddar if you’ve got it, would definitely help. But it’s a solid recipe as is.
Mary L.
I would not recommend soy milk. Even unsweetened, soy milk has a natural sweetness and is cloying. Also, 2 tsp of salt is way too much. I’d recommend cutting that in half.
A. Jacobsen
Soooo good. Made with Oatly Oat Milk, and otherwise basically exactly as written. I threw in a few dashes of soy sauce and red pepper flakes. It was definitely NOT too sweet (as other reviewers have noted). 10/10.
Susan Banach
Very tasty! I used Oat milk instead of the other options. Next time I would serve this on top of cooked rice to make it a complete vegan meal. Also, I would cut the salt in half and only use one teaspoon of salt. The fried onions are salty enough. I’ll definitely make this again.
Erin
It takes longer than 4-5 minutes for the sauce to thicken, and it was still a bit too liquidy after baking.
Emrie
I used oat milk and the cook time was perfect. It was very tasty and my vegan friends were very happy with it.
Nicole
Mine was a little soupy. I had to add some cornstarch. But the flavor of this recipe is really good. I used the NYT make-ahead mushroom gravy route
Rachele
I subbed out canned French style free beans and mushrooms for the fresh to mimic the 70s style green bean casserole that I LOVE, and it turned out great!!
Sue
Can this be made ahead?
ki
This was the only 5-star green bean casserole recipe so I made this but with dairy butter and heavy whipping cream—was superb for Thanksgiving. I like keeping the green beans on the crispy side, aka not over-boiling them.
RickT
Great recipe. Used full fat milk and real butter - after all it was Thanksgiving!
Brittany T.
Didn't work for me with plant based milk. It was grainy and odd.
jane
How can this be called vegan with butter as an ingredient?
Lilly
No. butter is made from cow's milk. vegan has no animal products.
Food finder
Cook down sauce longer to avoid soupiness. Reduce salt by 1/2.
Patti
I made this with "Oatly" full-fat oat milk and it was fantastic. I did steam the beans rather than boil them; if you do that too be sure to fully cook them because my beans were a bit too crisp. I also added a little McCormick Umami seasoning. I will be making this again!
DrJules
Can you make this without the fried onions just on the stove top or do you still have to bake it?
Mamie
Can this be made in advance?
Mamie
How can this be made in advance?
Susan Banach
Very tasty! I used Oat milk instead of the other options. Next time I would serve this on top of cooked rice to make it a complete vegan meal. Also, I would cut the salt in half and only use one teaspoon of salt. The fried onions are salty enough. I’ll definitely make this again.
Julia
This turned out delicious! Made it exactly as written. Used full fat oat milk.
Arden
Pretty solid recipe and comes together quickly, especially since I used bags of frozen beans in place of the boiled ones. Cream of mushroom soup is hard to get here so I’ve been looking for an alternative and this one worked great. Other notes: Just 2 cups of plant milk was not enough to cover everything - I threw in another ¼ or ⅓ cup. A couple tablespoons of nutritional yeast, or maybe a handful of vegan cheddar if you’ve got it, would definitely help. But it’s a solid recipe as is.
Nicole
Mine was a little soupy. I had to add some cornstarch. But the flavor of this recipe is really good. I used the NYT make-ahead mushroom gravy route
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