Vegan Green Bean Casserole – A Cozy Dairy-Free Thanksgiving Classic
This Vegan Green Bean Casserole is creamy, dairy-free, and perfect for a cozy Thanksgiving dinner. A comforting plant-based twist on the classic holiday side.”
Equipment
- 1 Large Skillet for sautéing onions, garlic, and mushrooms
- 1 Large Pot for blanching green beans
- 1 Baking Dish 8x8-inch or similar
- 1 Wooden Spoon for stirring
- 1 Strainer to drain green beans
Ingredients
The Base
- 1 lb (450 g) fresh green beans trimmed
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
The Sauce
- 8 oz (225 g) mushrooms sliced
- 2 tbsp flour gluten-free if needed
- 2 tbsp olive oil or vegan butter
- 1 ½ cups oat milk unsweetened
- 1 tsp salt
- ½ tsp black pepper
The Topping
- 1 cup crispy fried onions check vegan label
Instructions
How to Make Vegan Green Bean Casserole
- Blanch the BeansBring a large pot of salted water to a boil. Add the green beans and cook for about 5 minutes until bright green and just tender. Drain, rinse under cold water, and set aside.
- Make the SauceIn a large skillet, heat olive oil over medium heat. Add onion, garlic, and mushrooms. Sauté until soft and fragrant, about 8–10 minutes. Sprinkle in the flour, stir for 30 seconds, then slowly whisk in the oat milk until creamy and smooth. Season with salt and black pepper.
- Combine and BakeFold the green beans into the sauce until evenly coated. Transfer to a baking dish, top with crispy fried onions, and bake at 350°F (180°C) for 25 minutes, uncovered, until golden and bubbly. Let rest for 5 minutes before serving.
Make-Ahead, Storage & Reheating
- You can make this Vegan Green Bean Casserole 1 day in advance. After baking, let it cool completely, then cover and refrigerate. Reheat uncovered at 350°F (180°C) for 15 minutes to re-crisp the topping. Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 1 month.“This Vegan Green Bean Casserole is best enjoyed warm, straight from the oven.”
Notes
✨ Notes
This Vegan Green Bean Casserole was made for slow kitchens and thoughtful tables.
It’s a plant-based twist on a classic - creamy, rich, and full of gratitude. The kind of side dish that feels nostalgic yet new, comforting yet light.
💡 *Make-Ahead Tip:* Prepare the casserole a day before serving. After baking, let it cool completely, cover tightly, and refrigerate. Reheat uncovered at 350°F (180°C) for 15 minutes to crisp the topping again.
🌿 *Storage:* Keeps up to 3 days in the fridge. For longer storage, cool without the onion topping, freeze up to 1 month, then reheat and top fresh before serving.
🥄 *Serving Suggestion:* This dish pairs beautifully with other cozy vegan sides like **Vegan Lentil Soup** or **Roasted Vegetable Curry**, and it shines beside your **Vegan Thanksgiving Dinner – The Ultimate Dairy-Free Comfort Feast**.
Vegan comfort food, simple and heartfelt — that’s what makes this casserole a quiet holiday hero.
This Vegan Green Bean Casserole is part of our Vegan Thanksgiving Dinner – The Ultimate Dairy-Free Comfort Feast. Explore more vegan sides like Vegan Chickpea Stew and Vegan Lentil Soup.
Nutrition (per serving): 275 kcal | Protein 5g | Carbohydrates 23g | Fat 18g | Fiber 3g
Nutrition
Calories: 270kcal