Vegan Green Bean Casserole: The Ultimate Healthy Holiday Recipe

Vegan Green Bean Casserole: a holiday classic reimagined! Are you ready to experience the creamy, crunchy, and comforting flavors of a traditional green bean casserole, but without any animal products? I know I am! This recipe delivers all the nostalgic goodness you crave, making it the perfect addition to your Thanksgiving or Christmas table, or really any cozy weeknight meal.

The original green bean casserole, a staple in American households since its creation by Dorcas Reilly at Campbell’s Soup Company in 1955, has always been about simplicity and satisfying comfort. It quickly became a symbol of family gatherings and holiday feasts. But what if we could enjoy that same heartwarming dish while adhering to a plant-based lifestyle? That’s where this Vegan Green Bean Casserole comes in!

People adore green bean casserole for its delightful combination of textures – the tender green beans, the creamy sauce, and the crispy fried onions on top. The savory, umami-rich flavor is undeniably addictive. This vegan version captures all of that magic, using plant-based ingredients to create a dish that’s just as delicious and satisfying as the original. Get ready to impress your family and friends with this compassionate and craveable twist on a beloved classic!

this Recipe

Ingredients:

• For the Green Bean Base:
• 2 lbs fresh green beans, trimmed
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1/2 cup vegetable broth
• 1/4 cup unsweetened plant-based milk (almond, soy, or oat)
• 2 tbsp all-purpose flour (or gluten-free blend)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried thyme
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• For the Crispy Fried Onion Topping:
• 2 large yellow onions, thinly sliced
• 1 cup all-purpose flour (or gluten-free blend)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil, for frying (canola, sunflower, or peanut oil)
• Optional Additions:
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup nutritional yeast, for cheesy flavor

Preparing the Crispy Fried Onion Topping:

Okay, let’s start with the star of the show – those irresistibly crispy fried onions! This part takes a little time, but trust me, it’s worth every second. Homemade fried onions are SO much better than the store-bought kind.

1. Slice the Onions: The key to perfectly crispy onions is to slice them thinly and evenly. I like to use a mandoline slicer for this, but a sharp knife works just as well. Aim for slices about 1/8 inch thick. Thicker slices will take longer to cook and might not get as crispy.
2. Prepare the Flour Mixture: In a large bowl, combine the flour, salt, and pepper. This seasoned flour will help the onions get nice and crispy in the hot oil. Make sure everything is well combined.
3. Coat the Onions: Add the sliced onions to the bowl with the flour mixture. Toss them thoroughly, making sure each slice is coated with flour. You might need to do this in batches to ensure even coating. If the onions are too dry and the flour isn’t sticking, you can lightly mist them with water.
4. Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat. The oil should be hot enough that a small piece of onion sizzles immediately when dropped in. A good temperature to aim for is around 350°F (175°C). Use a thermometer to monitor the temperature if you have one.
5. Fry the Onions: Carefully add the floured onions to the hot oil in batches. Don’t overcrowd the pot, as this will lower the oil temperature and result in soggy onions. Fry for 2-3 minutes per batch, or until the onions are golden brown and crispy. Stir occasionally to ensure even cooking.
6. Drain the Onions: Use a slotted spoon or spider to remove the fried onions from the oil and transfer them to a wire rack lined with paper towels. This will help absorb any excess oil and keep them crispy.
7. Cool and Store: Let the fried onions cool completely before storing them in an airtight container at room temperature. They’ll stay crispy for a few days, but honestly, they’re so good, they probably won’t last that long!

Preparing the Green Bean Base:

Now that the crispy onions are taken care of, let’s move on to the heart of the casserole – the creamy, flavorful green bean base. This part is relatively quick and easy, and it’s where all the delicious flavors come together.

1. Prepare the Green Beans: Wash and trim the green beans. You can snap them in half or leave them whole, depending on your preference. I usually snap them in half for easier eating.
2. Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes. The mushrooms will add a lovely earthy flavor to the casserole.
4. Add the Green Beans: Add the green beans to the skillet and cook for 5-7 minutes, stirring occasionally, until they are slightly tender-crisp. You don’t want them to be completely cooked through at this point, as they will continue to cook in the oven.
5. Make the Sauce: In a small bowl, whisk together the vegetable broth, plant-based milk, flour, soy sauce (or tamari), thyme, salt, and pepper. Make sure there are no lumps in the flour mixture.
6. Combine and Simmer: Pour the sauce over the green beans and mushrooms in the skillet. Stir well to combine. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir frequently to prevent sticking.
7. Taste and Adjust: Taste the green bean mixture and adjust the seasoning as needed. You might want to add more salt, pepper, or thyme to suit your taste. If you want a cheesier flavor, stir in the nutritional yeast at this point.

Assembling and Baking the Casserole:

Alright, we’re in the home stretch! Now it’s time to assemble the casserole and bake it to golden-brown perfection. This is the easiest part, so get ready to enjoy the fruits of your labor!

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Transfer to Baking Dish: Pour the green bean mixture into a 9×13 inch baking dish. Spread it out evenly.
3. Top with Fried Onions: Generously sprinkle the crispy fried onions over the top of the green bean mixture. Don’t be shy – the more onions, the better!
4. Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the fried onions are golden brown and crispy.
5. Let it Rest: Remove the casserole from the oven and let it rest for a few minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together.
6. Garnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy! This casserole is delicious on its own or as a side dish to your favorite vegan holiday meal.

Conclusion:

Well, there you have it! This Vegan Green Bean Casserole isn’t just a plant-based alternative; it’s a delicious, comforting, and surprisingly easy dish that deserves a spot on your table, especially during the holidays. I truly believe this recipe is a must-try because it captures all the classic flavors and textures you love about the traditional casserole, but without any dairy or meat. The creamy mushroom sauce, the perfectly cooked green beans, and that irresistibly crispy fried onion topping – it’s all there, and it’s all vegan!

What makes this recipe so special, in my opinion, is that it’s not just a substitute; it’s an improvement. The flavors are brighter, the textures are more satisfying, and you can feel good about serving a dish that’s both delicious and kind to the planet. Plus, it’s a fantastic way to show your friends and family that vegan food can be just as comforting and indulgent as anything else.

But don’t just take my word for it! I highly encourage you to give this recipe a try. I’ve poured my heart into perfecting it, and I’m confident that you’ll love it as much as I do.

Serving Suggestions and Variations:

This Vegan Green Bean Casserole is fantastic as a side dish for any holiday meal, from Thanksgiving to Christmas. It also pairs beautifully with a hearty vegan roast, lentil loaf, or even just a simple salad for a satisfying weeknight dinner.

Here are a few ideas to customize the recipe to your liking:

* Spice it up: Add a pinch of red pepper flakes to the mushroom sauce for a little kick.
* Add some protein: Stir in some cooked lentils or chickpeas for a more substantial casserole.
* Get creative with the topping: Use different types of fried onions, such as sweet onions or shallots, for a unique flavor. You could even try making your own crispy fried onions from scratch for an extra special touch. Alternatively, a breadcrumb topping made with nutritional yeast and herbs would also be delicious.
* Experiment with different vegetables: While green beans are the star of the show, you could also add other vegetables like mushrooms, carrots, or peas for added flavor and nutrition.
* Make it gluten-free: Use gluten-free flour for the mushroom sauce and gluten-free fried onions for the topping.

Share Your Experience!

I’m so excited for you to try this Vegan Green Bean Casserole! Once you’ve made it, please come back and leave a comment below to let me know how it turned out. I’d love to hear about any variations you tried or any tips you have for making it even better. Don’t forget to share your photos on social media and tag me so I can see your creations! I truly believe that sharing our culinary experiences is what makes cooking so much fun, and I can’t wait to see what you come up with. Happy cooking! I am sure that this will become a staple in your recipe book.