Vegan Green Bean Casserole Recipe
A stupidly easy recipe for vegan green bean casserole that your whole fam, including your kids with a chronic veggie-aversion will fall in love with!
Servings: 8 servings
Calories: 190kcal
Cost: $16
Ingredients
- 1 pound fresh green beans ends trimmed and cut into halves
- ¼ cup vegan butter
- 8 ounces cremini mushrooms sliced
- 1 cup onion diced
- 1 tablespoon garlic minced
- 4 teaspoons fresh parsley minced
- ⅓ cup all-purpose flour
- 3 cups unsweetened plant-based milk
- 1 tablespoon vegetable bouillon paste (I prefer No-Chicken Bouillon from Better Than Bouillon)
- 1 teaspoon thyme
- ¼ teaspoon ground black pepper
- ¾ teaspoon salt or to taste
- 1 ½ cups French fried onions or fried shallots
Optional garnishes:
- 1 tablespoon fresh parsley leaves
- 2 teaspoons red onion finely minced
Instructions
- Preheat the oven to 375°F (190°C).
- Steam or boil the green beans for 3-4 minutes, until just barely tender with still a little life left in them.
- Drain and place the green beans in a bowl of ice water to shock them. Set aside.
- In a large skillet, melt the vegan butter over medium heat. After 2 minutes, when the butter is fully melted and hot, add the mushrooms and onions, and sauté, stirring occasionally, for 5-6 minutes until they begin to brown.
- Add the minced garlic, parsley and flour, and whisk rapidly for 60 seconds until the flour is fully absorbed.
- Gradually whisk in the plant-based milk, vegetable bouillon paste, thyme, black pepper, and salt, stirring well to combine. Allow the mixture to simmer over low heat for 4-5 minutes until the sauce thickens slightly.
- Drain the green beans in a colander and let the drip dry. Transfer them to a large baking dish and pour the mushroom sauce over them. Stir until the beans are evenly coated. Spread the fried onions or shallots evenly over the top.
- Bake the casserole at 375°F (190°C) for 20 minutes, until the top is golden and crispy.
- Before serving, garnish with fresh parsley leaves and finely minced red onion.
Notes
🤺Sir Blanch-A-Lot (not that much tho):
The key to perfect texture is a quick blanch. Just a couple minutes in boiling water followed by shocking them in ice water keeps the green beans crisp before they finish cooking in the oven.
⏳ Give It a Break:
Let the green bean casserole rest for at least 5 minutes after baking. It firms up and is way easier to serve without making a mess.
🔄 Spin Me Right Round:
Avoid uneven browning by turning the casserole halfway through baking. If your oven has hot spots, consider moving it to a different rack as well.
🙅♀️ Please Don't Do It:
I guess if you have to, you can use frozen green beans. Just skip the blanching process. But for real, promise me you will never try to make this recipe using canned green beans, OK? That will suck and make you cry.
Nutrition
Calories: 190kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 391mg | Potassium: 403mg | Fiber: 3g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 10mg | Calcium: 149mg | Iron: 2mg