Vegan Green Bean Casserole
This creamy vegan green bean casserole is the perfect holiday side dish. This classic recipe has been reimagined to include all of the good stuff; green beans, mushrooms, a creamy sauce, and a crunchy onion topping, but without dairy or gluten! It's simple, easy, and tastes like the original, only better!
Servings: 8
Calories: 68kcal
Ingredients
- 16 oz frozen green beans
- ¾ cup sliced mushrooms
- 4 tablespoon vegetable stock
- 2 tablespoon gluten-free flour
- 1 ½ cups unsweetened soy milk
- 1 tablespoon dijon mustard
- ½ tsp salt
- ¼ teaspoon sage
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 1 small white onion finely sliced
- ¼ cup gluten free Panko breadcrumbs
Instructions
- Preheat oven to 375 F. Add green beans, then mushrooms to casserole dish. Set aside.
- In a saucepan on low heat, add 2 tbsps of vegetable stock. Stir in the gluten-free flour until a paste is formed. Add soy milk, dijon mustard, salt, pepper, sage, and oregano. Whisk together. Continue to whisk until sauce begins to thicken. Remove from heat, and set aside.
- Add 2 tablespoon of vegetable stock to fry pan. Add thinly sliced onions. Sauté until soft about 3 minutes. Sprinkle gluten-free breadcrumbs overtop. Continue to sauté for an additional 2-3 minutes or until breadcrumbs are toasted and onions begin to brown.
- Pour cream sauce overtop the mushrooms and green beans. Top with onions and breadcrumbs. Add a touch more breadcrumbs if you desire.
- Bake for 35 minutes. Remove and allow to cool for 10 minutes before serving.
Notes
Tips for Making Vegan Green Bean Casserole
- Nutrition facts are estimated.
- Store it in an airtight container in the refrigerator for 3-4 days.
- Reheat in the oven or microwave.
- It will freeze for 2-3 months.
- There is no need to defrost the green beans before cooking.
- Buy pre-sliced mushrooms to save yourself a step.
- Be sure to use unsweetened plain soy milk, with no vanilla or sugar added. If you can't find unsweetened soy milk, use unsweetened coconut or cashew milk.
- Since this recipe doesn't use butter to create a roux, it's important to whisk continuously so that the flour incorporates with the milk.
Nutrition
Calories: 68kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 238mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 1mg