Vegan Green Bean Casserole

Vegan green bean casserole on a white plate with a glass of white wine.

Vegan green bean casserole recipes that captures all of the nostalgic holiday deliciousness.



  1. Preheat oven to 400 degrees F.
  2. Bring a large pot of generously salted water to a boil. Add green beans and cook for 5 minutes, stirring occasionally. Drain and quickly run cold water over the beans until cool so they stop cooking. Drain and set aside.
  3. To prepare sauce, add olive oil to large oven-safe skillet over medium heat. Once warm, add shallots and garlic. Season with salt and pepper and cook for 2-3 minutes, stirring occasionally.  Add mushrooms and season with more salt and pepper. Cook for 3-4 minutes until lightly browned.
  4. Sprinkle in flour and stir to coat the veggies. Cook for 1 minute, then slowly add in veggie stock, stirring frequently so it blends and thickens.
  5. Add almond milk and stir frequently. Season with additional salt and pepper as needed and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes, or until thick and bubbly. Taste and adjust seasonings as needed.
  6. Remove from heat. Add all cooked green beans and 1/3 of the fried onions (about 2/3 cup). Stir until well-coated. Top with remaining 1 1/3 cups of fried onions.
  7. Bake for 15 minutes, or until warmed through and bubbling. Serve immediately.
  8. Store leftovers in covered container in fridge up to 4 days.


*Recipe is a guide. Adapt as desired. Adapted from Minimalist Baker.

Keywords: vegan green bean casserole, vegan green bean casserole, healthy green bean casserole