Vegan Green Bean Casserole

It’s that time of year again, time to cook a gigantic turkey, slather it with gravy and cranberry sauce, and dive in to green bean casserole! Green bean casserole has always been a staple at my house – from when I was young ’til now, I can’t imagine a holiday without this delicious side dish. In fact, we don’t just have it on holidays – we have it throughout the year! BUT, your typical green bean casserole has dairy, and when you or your kids have a dairy allergy you don’t want to miss out. Luckily, I now have a wonderful VEGAN green bean casserole recipe. So gather the fam and dig in to this delish side dish!

Vegan Green Bean Casserole


  • 2 cans of green beans, drained and rinsed
  • Sea salt and black pepper
  • 2 Tbsp vegan butter (Earth Balance is the best and can be found in the butter section of most grocery stores) or olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 cup finely chopped mushrooms (button, baby Bella or cremini)
  • 2 Tbsp all-purpose flour
  • 3/4 cup vegetable stock or chicken stock
  • 1 cup unsweetened plain almond milk
  • 1-1/2 cups crispy fried onions (French's Fried Onions are dairy and egg free but are manufactured in the same facility as)


  1. Preheat oven to 400 degrees.
  2. In a large skillet over medium heat, add olive oil or vegan butter, shallots and garlic. Stir.
  3. Cook for 2-3 minutes then add mushrooms and season with salt and pepper. Cook for and additional 3-4 minutes or until lightly browned
  4. Sprinkle the flour into the mixture and whisk to coat the veggies. Cook for 1 minute then slowly whisk in the veggie or chicken stock..
  5. Add almond milk and stir again.
  6. Season with a little salt and pepper.
  7. Bring to a simmer, then reduce heat to low to thicken the mixture.
  8. Cook for 5-7 minutes, or until thick and bubbly.
  9. Remove pan from heat and put the mixture, green beans, and 1/2 cup of fried onions in a casserole dish.
  10. Stir to combine and top with the remaining fried onions.
  11. Bake for 15 minutes, or until warmed through, bubbly and slightly browned on top.
  12. Serve immediately.


This recipe was adapted from the Minimalist Baker.



Image via Flickr by lotherington

Coryn Wade

Coryn Wade

Coryn Wade is the mother of two young girls. She is a fully licensed cosmetologist and a stay-at-home mom. Coryn is passionate about healthy eating, fabulous hair, and teaching her girls all about the joys in life.

Her eldest daughter has severe food allergies and Coryn looks forward to sharing some of the things she has learned along the way. She hopes to help others with food allergies find safe and wonderful ways to enjoy food!
Coryn Wade
Please share, follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

Enjoy these articles? Please spread the word :)