Inspired by those snowy, family centered, thanksgiving dinners of the midwest. This is the perfect, 7 ingredient holiday recipe even grandma will love. Green Bean Casserole was always a holiday favorite for Nate growing up.
Since going vegan the holiday menu has definitely changed but for the better! How do we know? Well Nate’s grandma really loves this recipe. We’ve seen her sneak in second helpings.
It’s important to note that checking the ingredient list of any product is essential. For some reason it seems like the most basic things like raw carrots just might have a high probability of containing milk powder in the ingredient list. If you’re vegan you know exactly what we’re talking about.
On another note, not only are these crispy fried onions amazing with this vegan casserole, but they’re also delicious with our rosemary infused mashed potatoes with roasted garlic recipe.
This recipe is a healthier and environmentally friendly version to update the outdated classic. With less calories, less fat, and no cholesterol, they’ll be no need for guilty second helpings here. We all love to eat more, especially when it’s thanksgiving time.
Green Bean Rundown
Fresh green beans are such an amazing vegetable when properly cooked. The key is to know how to blanch to keep them vibrant green and al dente. In our humble opinion, there are few things worse than an army green, mushy, stinky green bean. Not blanching this delicious and nutritious bean correctly is exactly what gives this vegetable a bad reputation.
Green beans are super beneficial for your health and body. We are not doctors or nutritionists by any means but based on our research here’s what we found.
Once you learn how to make this recipe, you will never go back to that canned staple. Consider this vegan green bean casserole the new thanksgiving staple.
Ok, let’s get to it!
Making the Sauce
This sauce is a one pot recipe and easy to make! There are several steps involved, but worth the time!
Since plant milk has less concentration of fat compared to heavy cream, this sauce is going to need a thickening makeover. Of course, we’ll use a slurry to help thicken it.
Substitutions
Like all our recipes this is substitution friendly.
If you’re looking to have a gluten free meal, make sure to purchase gluten free crispy fried onions.
For this recipe we used unsweetened almond milk. Feel free to use any other nut milk.
In regards to the mushrooms, baby bella will for sure be the best to pair with this dish. If you are the adventurous creative type feel free to sub other mushrooms.
If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!
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Peace,
Luna & Nate
Ultimate Vegan Green Bean Casserole
Course: SidesCuisine: AmericanDifficulty: Easy8
servings40
minutes20
minutes1
hourClassic Thanksgiving Green Bean Casserole Veganized.
Ingredients
1 lb 1 Green Beans
1 1/2 Cups 1 1/2 Unsweetened Almond Milk
2 Cups 2 Vegetable Stock
1/2 Large 1/2 White Onion
1/2 lb 1/2 Baby Bella Mushrooms
5 Cloves 5 Garlic (diced)
1 Cup 1 Crispy Onions
2 tbsp 2 Cornstarch
Directions
- Preparation
- Bring a large pot to a boil and preheat your oven to 350 degrees.
- Begin by trimming the ends of the green beans. Then slice the green beans in half. And set aside.
- Trim the mushrooms, chop the garlic, and slice the onions.
- Mushroom Sauce
- Once the mushrooms, garlic and onions are sliced, add those babies to a preheated pan to caramelize! If you want to, add a touch of olive oil or plant based butter to help with the process.
- Once the mushrooms, garlic and onions are lightly browned, add in the vegetable broth, and almond milk.
- As the sauce comes to a boil, add the slurry, and reduce the heat to a light simmer. Continue to simmer until the sauce has a thick consistency similar to a gravy.
- Cook the Green Beans
- Add the trimmed green beans to the boiling pot of water. Cook for approximately 5 minutes, or until the beans are slightly tender.
- Once the green beans are tender strain the green beans using a colander and place them in an ice bath. After the beans are cold in the ice bath, take them out to dry. Pat with a paper towel to absorb excess moisture.
- Make the slurry
- Add 2 Tbsps of cornstarch to 2 Tbsp of water and pour into the sauce.
- Once the sauce has cooked for a couple of minutes, it will begin to thicken. The sauce should stick to the green bean if dipped in. You will then be ready to assemble the casserole.
- Assemble
- Use a small to medium sized casserole dish, and start layering the ingredients.
- Add the first layer using 1/2 of the green beans
- Add 1/3 cup of fried onions
- Add 1/2 the mushroom sauce
- Repeat the steps again for the second layer.
- Sprinkle the remaining fried onions on the top.
- Place in the oven that has been preheated to 400 degrees, for 20 minutes. The onions will become a deep golden brown and the flavors will all mend together. There you have it! A vegan green bean casserole…. A thanksgiving classic!
Notes
- Here’s a pro tip. To ensure the sauce is thick enough, dip a green bean into the sauce. If the sauce sticks to the green bean the sauce is ready.
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Nutrition Facts
8 servings per container
- Amount Per ServingCalories100
- % Daily Value *
- Total Fat 4.7g 8%
- Saturated Fat 0.4g 2%
- Sodium 171mg 8%
- Total Carbohydrate 13g 5%
- Dietary Fiber 3g 12%
- Sugars 6g
- Protein 3g 6%
- Vitamin A 12%
- Vitamin C 15%
- Calcium 7%
- Iron 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I’m not a huge fan of the traditional green bean Thanksgiving casserole dish but this one is hits it out of the park! The sauce was so good and compliments mashed potatoes well. I used frozen green beans and it turned out great! I will be making this recipe again!