Vegan Green Bean Casserole

So, you want to make green bean casserole, but you’re cooking for a plant-based crowd. Luckily, vegan green bean casserole tastes every bit as delicious as the classic dish. In the following recipe, green beans and mushrooms are coated in a creamy, cheesy, garlicky sauce and topped with a layer of crispy french-fried onions (no dairy required). The balance in textures of browned mushrooms, crisp-tender green beans and crunchy onions with a rich, flavorful sauce is what really makes this casserole stand out. Here’s how to make it.

Ingredients for Vegan Green Bean Casserole

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• Mushrooms: Take the time to ensure the mushrooms get well-browned in the skillet. You want your mushrooms to be golden and slightly crisp.
• Onion: The same goes for the onion, don’t rush the process. The onion should be completely soft and translucent before adding the garlic.
• Olive oil: Use regular olive oil (not extra-virgin), as it has a higher smoke point.
• Garlic: Refrain from using jarred pre-minced garlic. Pre-minced garlic is preserved with citric acid, which gives it a sour flavor.
• Dairy-free sour cream: Dairy-free sour cream is generally healthier than regular sour cream (which is usually high in saturated fat).
• Browning sauce (optional): This will add a rich, dark color to your casserole.
• Green beans: We use frozen cut green beans but feel free to use fresh green beans if you’d like (especially if you can score beans from the farmers market or your garden).
• Dairy-free Cheddar cheese: Some vegan cheeses melt better than others, so you may want to experiment with a few different brands before making this casserole.
• Dairy-free buttery spread: As with cheese, there are now dozens of options for vegan butter out there. Don’t be afraid to try some different brands to see which you like best.
• Ritz crackers: Perhaps surprisingly given their buttery flavor, Ritz crackers are vegan.
• French-fried onions: French-fried onions are delicious as a topping for this casserole, but you can also deep-fry onions or shallots if you’d prefer.

Directions

Step 1: Saute the vegetables

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Preheat the oven to 350°F. In a large skillet, saute the mushrooms and onion in oil over medium heat until tender. Add the garlic and cook, stirring for one minute.

Step 2: Make the sauce

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Stir in the sour cream and browning sauce, if desired. Sprinkle in the salt and pepper and add the green beans and cheese. Stir to coat. Transfer to a greased 13×9-inch baking dish.

Step 3: Prepare the casserole

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In a small bowl, melt the buttery spread. Stir in the crushed crackers and fried onions, then sprinkle it over the casserole.

Step 4: Bake

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Bake until the casserole is bubbly and the top is golden brown, for about 25 to 30 minutes.

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How to Store Vegan Green Bean Casserole

You can store any leftover casserole in the refrigerator for up to five days, as long as it’s completely sealed in the casserole dish or an airtight container.

Can you freeze vegan green bean casserole?

It’s not recommended that you freeze this casserole because it will likely have a watery, rubbery texture when defrosted. It keeps well in the fridge, but vegan green bean casserole is definitely best when fresh out of the oven.

Vegan Green Bean Casserole Tips

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How do I ensure my vegan green bean casserole isn’t soggy?

We’ve said it before and we’ll say it again—browning the mushrooms is crucial. You can even drain any remaining liquid from the mushrooms by squeezing them with paper towels. Do the same with the green beans, especially if you’re using frozen beans. 

How do I make sure my vegan green bean casserole is as flavorful as possible?

Don’t skip the fresh garlic and be sure to taste the sauce before assembling the casserole to see if it needs a bit more salt and pepper.

What should I serve with vegan green bean casserole?

This casserole pairs well with butternut squash steaks, leafy green salads and some good crusty bread.