Vegan Green Bean Casserole Recipe
This vegan green bean casserole is just as tasty without the dairy -- and it's healthier. The green beans are blanched, then cooked to perfection with homemade vegan cream of mushroom soup and fried onions. Vegan, can be gluten-free and nut-free.
Servings: 12 servings
Calories: 84kcal
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.
Nutrition
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