Classic Vegan Green Bean Casserole

Hand with spoon scooping Vegan Green Bean Casserole from a baking dish.

5 from 4 votes

Classic Vegan Green Bean Casserole

This vegan green bean casserole will steal the show at your holiday table! It's bursting with savory mushrooms and green beans in creamy white wine sauce, all topped off with crispy French fried onions.

Prep Time20

Cook Time50

Total Time1 10

Course: Side

Cuisine: American

Servings:

Calories: 249kcal

Author: Alissa Saenz

Ingredients

1 pound fresh green beans, cut into 2-inch pieces (about 5 cups of beans)
3 tablespoons vegan butter, divided
12 ounces white button mushrooms, cleaned and sliced
1 medium onion, diced
2 garlic cloves, minced
½ cup dry white wine
¼ cup all-purpose flour
2 cups unflavored and unsweetened non-dairy milk
½ cup full-fat coconut milk
2 vegetable bouillon cubes, crushed (Note 1)
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup French fried onions (or more, if desired)

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the beans and boil them for about 5 minutes, until bright green and tender-crisp.
Drain the beans into a colander then rinse them well with cold water, until they feel cool. Set the beans aside.
Preheat the oven to 350°F. (Note 2)
Melt 2 tablespoons of vegan butter in a large skillet over medium heat.
Add the mushrooms to the skillet in a single layer (Note 3). Cook the mushrooms for about 5 minutes on each side, until tender and browned, and then transfer them to a plate.
While the mushrooms cook, melt the remaining tablespoon of butter in a medium pot (Note 4). Add the onion and cook it for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
Add the garlic and cook it with the onion for about 1 minute more, until very fragrant.
Stir in the wine, raise the heat slightly and bring it to a simmer. Allow the wine to simmer for about 5 minutes, until reduced by about half.
Sprinkle in the flour, a bit at a time, stirring between each addition to form a paste that coats the onions.
Begin pouring in the non-dairy milk, a bit at a time, followed by the coconut milk, whisking the milk and flour mixture together between each addition.
Add the cooked mushrooms to the pot, then stir in the bouillon cubes and thyme.
Raise the heat and bring the liquid to a simmer. Allow the mixture to cook, stirring occasionally, until the sauce thickens slightly, about 7 minutes.
Remove the pot from heat and season the sauce with salt and pepper to taste.
Arrange the green beans in a 2 quart casserole dish, then pour the mushroom mixture over the beans. You can stir it up a bit if needed to distribute the ingredients.
Place the baking dish into the oven and bake the casserole until the sauce is bubbly, about 15 minutes.
Arrange the fried onions over the casserole and continue baking for about 5 minutes more, until they darken slightly.
When the casserole has finished baking, remove it from the oven and let it sit for about 5 minutes.
Serve.

Notes

Make sure you only use as much bouillon as you'd normally use to make 2 cups of broth. Some brands produce large cubes made for 2 cups. If you get one of these, just use 1 cube.
You can cook the casserole at a temperature as low as 325°F or as high as 400°F if you have other dishes in cooking in there. Just keep a close eye on it, as the cook time will likely need to be modified a bit as well.
Cook the mushrooms in batches if needed in order to avoid crowding them in the skillet.
Optionally, you could use an oven-proof skillet for this portion of the recipe, then instead of transferring everything to a baking dish in step 14, simply add the cooked green beans and bake the casserole right in the skillet.

Nutrition