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Side view of the vegan green bean casserole in an oval serving dish on the table with 3 mini pumpkins.

Homemade Vegan Green Bean Casserole

Learn how to make an amazing fresh green bean casserole from scratch with simple ingredients. Totally dairy free, vegan, & a family favorite!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lbs green beans about 4 cups
  • 4 tablespoons vegan butter divided
  • 2 cups mushrooms washed and sliced
  • 1 onion
  • 4 cloves garlic
  • 1/4 cup all purpose flour
  • 1 1/2 cups vegetable broth
  • 1 cup plant based milk or cream
  • 1 tablespoon all purpose seasoning mix or poultry seasoning
  • 1 cup crispy onions

Equipment

  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Skillet
  • Baking dish 8x10-inch (20x25-cm)
  • Cooking pot

Method
 

  1. Prep the green beans. Wash and trim the ends off of the fresh green beans. Bring a large pot of water to boil and blanche the green beans in the rolling boiling water for 1 minute. Immediately remove the green beans into a big bowl of ice water. Let them cool while you move on in the recipe.
  2. Preheat the oven to 350°F/180°C. Lightly butter your casserole dish and set aside.
  3. Begin the mushrooms. In a large skillet, melt one tablespoon of the vegan butter and begin to cook the mushrooms and salt over a medium heat. They should cook down in about 5 to 8 minutes, depending on the type of mushroom used. I find white mushrooms cook more quickly than Bella mushrooms.
  4. Add the onions. Now add the onions to the mushrooms and cook for an additional 5 minutes.
  5. Make the gravy. Into the same skillet, add the flour and the remaining 3 tablespoons of vegan butter. Cook this roux for about 2 minutes, allowing it to develop a nice color. After 2 minutes, add the vegetable broth and the vegan milk. Bring to a boil and cook until thick, about 5 minutes. The gravy is now done.
  6. Combine. Add the green beans into mushroom gravy. Give it a good mix. Stir in half of the crispy onions. Transfer to your prepared baking dish.
  7. Bake. Bake the green bean casserole uncovered for 30 minutes. After 30 minutes, add the remaining half cup of crispy onions on top of the casserole and bake for another 5 minutes. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

Notes

How to Store and Make Ahead
Fridge: Store fully baked and cooled leftovers in a fridge safe container and keep for up to 4 days. Reheat as desired.
Freezer: You can make and assemble the casserole, including covering with the fried onion toppings, but don't bake the final casserole. Wrap tightly and freeze for up to 1 month. Allow it to thaw in the fridge overnight before baking as directed.
Make Ahead: Prepare everything as directed except don't bake in the oven and don't top with the final crispy onions. After the sauce is finished and the casserole is assembled, allow it to cool, cover tightly, and place in the fridge overnight. The next days, allow it to sit on the countertop for an hour (to make sure your baking dish doesn't break in the oven!) and then bake as directed.