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This healthy Green Bean Casserole is made with fresh green beans, oven-baked crispy shallots, and a creamy mushroom sauce that is VEGAN! Easy, healthy and delicious, worthy of the holiday table. 

Green Bean Casserole (vegan)

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6
  • Category: side dish
  • Method: baked
  • Cuisine: American
  • Diet: Vegan

Description

This healthy Green Bean Casserole is made with fresh green beans, oven-baked crispy shallots, and a creamy mushroom sauce that is VEGAN! Easy, healthy and delicious, worthy of the holiday table.


Ingredients

1 – 1 1/2 lbs Green Beans, stems removed

Crispy Onions (or shallots) 

  • 23 shallots, or 1 small red onion
  • 2 tablespoons olive oil
  • 3 tablespoons panko or breadcrumbs
  • generous pinch salt and pepper

Creamy Mushroom Sauce

  • 3 tablespoons olive oil
  • ½ onion, diced
  • 8 ounces mushrooms, sliced
  • 2 garlic cloves, rough chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons flour or GF flour
  • 1 cup veggie broth
  • 1 cup nut or soy milk
  • 1 teaspoon miso paste

 


Instructions

  1. Preheat oven to 350F
  2. Prep the green beans: Bring a pot of salted water to a boil. Once boiling, add the green beans and blanch, until tender 5-6 minutes. Drain.
  3. Make the crispy baked onions:  While water is boiling, thinly slice the shallot or onion into rings, place on a parchment-lined sheet pan, separate the rings, drizzle with olive oil, sprinkle with panko and salt and pepper, tossing to coat well. Yes, the crumbs may not stick- this is OK.  Bake 17-20  minutes, stirring halfway through, until lightly golden. Note: Shallots will brown faster than onions so watch these closely. ALSO-You’ll bake these again with the casserole, so don’t let them get too dark here.
  4. Make the Mushroom Sauce: In a heavy bottom pot, heat the oil over medium heat. Add the onions and mushrooms and saute 5-6 minutes, stirring. Add the garlic, thyme, salt and pepper and continue cooking until the mushrooms release their liquid and begin to carmelize, another 5-6 minutes.
  5. Sprinkle with the flour, and toast the flour, stirring for 60 seconds. Add the veggie broth and stir well to incorporate the floured mushrooms. Bring to a simmer, stir in the nut milk and miso paste, stirring well. Bring to a simmer, once simmering, it should thicken slightly, then turn off heat. If you prefer a little tanginess, add 1/2 -1 teaspoon dijon mustard.
  6. Assemble: In a greased 8×8 baking dish, (for 1 lb green beans)  or 9×13 (for 1.5 lbs green beans) place the drained green beans. Pour the mushroom sauce over top, spreading it out. Top with crispy onions.
  7. Bake in the oven, uncovered for 20-25 minutes, until golden and bubbling.

Notes

  1.  If your onions happen to get too dark, during the first go around, add them to the casserole during the last 5-10 minutes of baking- as they will darken even more.
  2. Feel free to make this ahead (leave onions off) and refrigerate. Bring to room temp before baking, top with crispy onions and bake at 350 uncovered, until bubbling, 25-30 minutes.
  3. Leftovers keep 3-4 days in the fridge.
  4. Feel free to add 1/2 cup walnuts (or pecans) for a heartier dish.
  5. 1 lb green beans serve 4-6 people. 1 1/2 lbs green beans serve 6-8. I kept the topping the same for both, so it will be considerably  “lighter” with the bigger portion of green beans.  I prefer the richness of of the topping with 1 lb of green beans. 😉

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

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