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Vegan Green Bean Casserole

This recipe yields 4 servings.


For the Casserole:

For the French Fried Onions:


Prepare the French Fried Onions

Note: These can be pre-made and held for up to 2 hours.

Preheat oven to 400°F. Combine onions and almond milk in a medium bowl. Let stand for 15 minutes. Drain, discard the milk and return onions to the bowl. Sprinkle with flour, salt and pepper. Toss to coat.

Transfer to a large rimmed baking sheet. Coat generously with cooking spray. Bake, stirring once or twice, until tender and crisp, 25 to 28 minutes.

Begin the Casserole

Bring a large pot of water to a boil and salt well – it will help season the green beans. Add the green beans and cook for 5 minutes, then drain and place them in an ice water bath to
stop cooking. Drain and set aside.

Prepare the Sauce

In a large oven-safe skillet over medium heat, add vegan butter or olive oil and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.

Sprinkle in the flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in the vegetable stock, whisking to incorporate.

Add the almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust the seasonings as needed.


Remove sauce from heat, add 1/3 of the fried onions and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.

Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately.

Note: Leftovers store well in the fridge for up to a few days.