Vegan Green Bean Casserole

Prep time: 20 min, Cook time: 1 hour

Who doesn’t love a classic green bean casserole on the Holidays??

This has always been a favorite of mine and after years of trial and error I think I’ve finally discovered the perfect vegan version!


  • 1lb fresh green beans, trimmed and cut into 1-2 in pieces
  • 1 medium yellow onion, diced
  • 2 c chopped mushrooms (any variety will work, my favorite is a mix of portobello and button)
  • 1 T minced garlic
  • 1/4 c flour
  • 1 c vegetable stock
  • 1 c unflavored, unsweetened milk of choice (soy is usually my go-to for savory cooking)
  • 1 c fried onions
  • 2 T vegan butter (I used Earth Balance)
  • 2 T olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 350°. Spray a 9×13 pan with cooking spray.
  2. Heat oil and butter in a large saucepan over medium heat.
  3. Add chopped onion and mushrooms and cook until onion is translucent and the mushrooms have cooked down and released moisture, about 10-15 min
  4. Add garlic, salt and pepper and mix well
  5. Sprinkle flour on top and stir well for 2-3 min
  6. Slowly stir in vegetable stock and milk
  7. Let simmer for about 10 min until mixture thickens
  8. In a separate saucepan (or microwave), steam the green beans for about 5-10 min until softened.
  9. Stir the green beans into the mushroom mixture. Add 1/2 c fried onions to the mix and then pour into the prepared baking dish
  10. Sprinkle the remaining 1/2 c onions on top
  11. Bake for about 40 min, until bubbly and slightly browned.

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