Green Bean Casserole

This is a classic recipe that we often see at holiday dinners. But what about a version for vegans? I, for one, have always loved green bean casserole and I finally came to the point where I didn’t want to be left out during the holidays. This recipe is very simple to make and the best part is that nothing comes from a can—it’s all fresh! I did try this recipe with canned green beans, but it just didn’t have that crispy texture to it. If you’re wanting to used canned beans, just use 2 cans instead of the 1 lb. of fresh. But try it with fresh beans, it is SO much better. Either way, don’t forget to enjoy your holiday season.


Yields8 ServingsPrep Time25 minsCook Time35 minsDifficultyIntermediate

 

Ingredients

 1 lb green beans, rinsed, trimmed, and cut in half
 2 tbsp olive oil
 ½ medium onion, diced
 2 cloves garlic, mixed
 1 cup mushrooms, chopped
 salt, to taste
 2 tbsp flour
 ¾ cup vegetable broth
 1 cup almond milk (unsweetened)
 1 cup crispy fried onions

Instructions

1

Preheat your oven to 400℉. Boil water in a large pot. Then, add your green beans and cook them for 5 minutes.

2

Remove the green beans from the boiling water and place them in an ice water bath to stop the cooking. After a minute, drain the green beans and put them into your casserole dish.

3

Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté for about 2-3 minutes, until the onions are transparent. Add mushrooms and salt to taste and cook for another 2-3 minutes.

4

Sprinkle flour over the veggies and whisk to stir and coat them. Cook for 1 minute, and then slowly add in the vegetable broth. Add almond milk with a whisk.

5

Cook the vegetables in the liquid for 5-7 minutes until the mixture is thick and bubbly. Taste to see if you need more salt.

6

Remove the mixture from heat and pour it over the green beans. Stir if needed. Place the fried onions on top of green bean casserole.

7

Bake the casserole at 400℉ for 15 minutes, until it is warmed all over and slightly browned. Enjoy!

Nutrition Facts

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 178
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 8.4g43%
Trans Fat 0g
Cholesterol 0mg
Sodium 115mg5%
Total Carbohydrate 11.5g4%
Dietary Fiber 2.9g12%
Sugars 2.3g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb green beans, rinsed, trimmed, and cut in half
 2 tbsp olive oil
 ½ medium onion, diced
 2 cloves garlic, mixed
 1 cup mushrooms, chopped
 salt, to taste
 2 tbsp flour
 ¾ cup vegetable broth
 1 cup almond milk (unsweetened)
 1 cup crispy fried onions

Directions

1

Preheat your oven to 400℉. Boil water in a large pot. Then, add your green beans and cook them for 5 minutes.

2

Remove the green beans from the boiling water and place them in an ice water bath to stop the cooking. After a minute, drain the green beans and put them into your casserole dish.

3

Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté for about 2-3 minutes, until the onions are transparent. Add mushrooms and salt to taste and cook for another 2-3 minutes.

4

Sprinkle flour over the veggies and whisk to stir and coat them. Cook for 1 minute, and then slowly add in the vegetable broth. Add almond milk with a whisk.

5

Cook the vegetables in the liquid for 5-7 minutes until the mixture is thick and bubbly. Taste to see if you need more salt.

6

Remove the mixture from heat and pour it over the green beans. Stir if needed. Place the fried onions on top of green bean casserole.

7

Bake the casserole at 400℉ for 15 minutes, until it is warmed all over and slightly browned. Enjoy!

Green Bean Casserole
Avatar photo
Kylee Melo, RD

is a registered dietitian who enjoys running and vegan cooking. Be sure to check out her blog: Veganrunningdietitian

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