Classic Vegan Green Bean Casserole
A Green Bean Casserole is a Thanksgiving classic. This vegan version is just as tasty without the dairy -- and it's healthier. The green beans are blanched, then cooked to perfection with vegan cream of mushroom soup and fried onions. Vegan, can be gluten-free and nut-free.
Prep Time10 mins
Cook Time35 mins
Servings: 12 servings
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.
- If you want this dish to be gluten-free, follow the gluten-free instructions for cooking the cream of mushroom soup.
Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg