This really is the best vegan green bean casserole ever. The green beans are blanched, then cooked to perfection with homemade vegan cream of mushroom soup and fried onions. This recipe can be gluten-free and nut-free.
I am not crazy about green beans, but every once in a while I create a green bean recipe that is a pleasant -- and tasty -- surprise. Like these easy garlic green beans, these creamy chipotle green beans, and in this vegan tater tot casserole, where they are delicious and everyone-friendly. They are just as delightful in this vegan version of a classic green bean casserole.
This is a really simple recipe, with little hands-on time. I bought beans that were already washed and trimmed, so all I needed to do was cut them in half (I like them that way, but you can just leave them whole, as they usually are in green bean casseroles).
You will need cream of mushroom soup for this casserole and I, of course, use my own delicious vegan cream of mushroom soup recipe. I always have a batch of it ready this time of year for this green bean casserole or for my vegan hash brown casserole, which makes an awesome Thanksgiving Day breakfast, or just for slurping out of the bowl with some French Bread.
The soup is easy enough to make, and you can do that ahead as well. And that's the only other big ingredient you need here. The rest of it -- nondairy milk, fried onions, and the optional soy sauce or liquid aminos -- you don't have to make.
What I love about this green bean casserole is how perfect the green beans cook up. I said I am a fence-sitter on this veggie, but in this recipe -- where you first blanch them before baking them in the oven -- they cook up with just the right texture: a little toothsome and yet perfectly tender. They're also flavorful, with all that cream of mushroom soup and golden onion-y goodness they have soaked up.
Expert tips
- Blanch the beans -- put them in boiling water for a short time, then rinse them off quickly. This barely takes any hands-on time and will ensure the beans have great texture and are not uncooked nor mushy.
- Use a thicker nondairy milk, if possible, for more creaminess. I like cashew milk, which I make myself, but you can go with soy or even coconut milk.
- Mix some of the onions in your casserole before baking, and leave some of them out to add at the very end. That way your beans will have some onion deliciousness to soak in during baking, and you'll get great texture from the crunchy, golden onions on top.
- Remember to get your beans out of the oven toward the end of cooking, mix well (important!), then add the remaining onions to the top, and bake for another 10 minutes.
Recipe FAQs
Very easily. Follow the instructions in the cream of mushroom soup recipe to make it gluten-free.
You can make this casserole ahead and refrigerate it for 3-5 days. If you do this, refrigerate right after you've baked for 25 minutes and before you add the remaining onions and put it back in the oven. An hour before serving, sprinkle on the onions and place in the preheated oven for 15 minutes or until bubbling again.
You can freeze the casserole although I don't strongly recommend it if you want al dente beans and not soggy ones. Freezing alters the texture of the beans so they'll go softer on you. Your casserole will still be delicious, though. If you freeze, again, do it right after baking the casserole for the first 25 minutes. The night before you want to serve the casserole, place it in the refrigerator to thaw. An hour before serving, mix, sprinkle on the remaining onions, and bake for 15-20 minutes or until bubbling.
Ingredients
- Green beans
- Vegan Cream of Mushroom Soup
- Nondairy milk (like cashew or soy)
- Tamari or soy sauce or liquid aminos (optional)
- Fried onions
More vegan vegetable side dishes
- Vegan Scalloped Sweet Potatoes with Crunchy Pecan Topping
- Easy Vegan Butternut Squash Gratin
- Roasted Delicata Squash with Curry Spices
- Creamy Vegan Mashed Potatoes
- Roasted Brussels Sprouts with Garlic and Rosemary
Vegan Green Bean Casserole Recipe
Equipment
- Stock pot or soup pot
Ingredients
- 5 cups green beans (about 20 oz. Trim the beans and you can either leave them whole or halve them, as I do)
- 2 cups vegan cream of mushroom soup
- ½ cup nondairy milk (I use cashew milk, but you can use any)
- 1 tablespoon liquid aminos (or tamari or soy sauce, optional if you want to keep this soy-free)
- 1.5 cups fried onions
- Salt and ground black pepper to taste
Instructions
- Bring a pot of water to boil, lightly salt it, then add the green beans into the boiling water and set the timer for five minutes.
- At the end of five minutes, drain the beans immediately and rinse them in cold water.
- Preheat the oven to 350 degrees F.
- Place the beans in a 2 quart baking dish. Add the cream of mushroom soup, milk, liquid aminos or soy sauce if using, half the onions, and salt and ground black pepper to taste. Mix well and press down on the beans slightly.
- Bake for 25 minutes or until bubbly. Remove from the oven, mix well, then top with the remaining onions. Return to the oven and bake another 10 minutes or until the onions are a deeper golden.
- Remove and let stand at least 30 minutes so the juices thicken. Serve.
Recipe notes
- If you want this dish to be gluten-free, follow the gluten-free instructions for cooking the cream of mushroom soup.
- You will need to blanch your beans -- put them in boiling water for a short time, then rinse them off quickly. This barely takes any hands-on time and will ensure your beans have great texture and are not uncooked nor mushy.
- Use a thicker nondairy milk, if possible, for more creaminess. I like cashew milk, which I make myself, but you can go with soy or even coconut milk.
- Mix some of the onions in your casserole before baking, and leave some of them out to add at the very end. That way your beans will have some onion deliciousness to soak in during baking, and you'll get great texture from the crunchy, golden onions on top.
- Remember to get your beans out of the oven toward the end of cooking, mix well (important!), then add the remaining onions to the top, and bake for another 10 minutes.
- You can make this casserole ahead and refrigerate it for 3-5 days. If you do this, refrigerate right after you've baked for 25 minutes and before you add the remaining onions and put it back in the oven. An hour before serving, sprinkle on the onions and place in the preheated oven for 15 minutes or until bubbling again.
Cecilia
I have tried so many vegan green bean casseroles and this one is by far the best. It tastes exactly like the casserole I was used to growing up and my family loves it, even the ones who aren't vegan. Thanks for a fabulous recipe.
Lee
This was so good and easy....it was better the next couple day. THANK YOU!!!!
Lee
sorry should say EVEN better the next couple days...,.lol
Vaishali
Awesome, so happy you tried, and liked, it! Thanks for letting me know.
vat
looks yum!