This Vegan Green Bean Casserole is creamy, flavourful, comforting and made from scratch! The perfect healthy side dish for Thanksgiving.
Why you’ll love this Vegan Green Bean Casserole:
- it’s rich and creamy
- it’s comforting
- it’s full of flavour
- it’s packed with veggies
- it’s tender on the inside and crispy on top
- it’s a great side dish for Thanksgiving
- it’s made from scratch
- it’s super easy to make!
How to make this Vegan Green Bean Casserole
Scroll down to the bottom of the post for the full recipe.
- Fry the onion and garlic for around 5 minutes.
- Add the mushrooms and fry for another few minutes.
- Measure out the almond milk in a measuring jug, add the cornflour (cornstarch) and mix well.
Tip: Be very careful with cornflour as it can easily turn clumpy. Make sure it has dissolved completely in the almond milk before adding to the pan. Stir the mixture regularly to ensure it doesn’t clump. If the texture of the sauce looks too thick after you’ve added the cornflour, add some extra water.
- Add the milk and cornflour mixture to the pan, along with the nutritional yeast, stock cube and salt + pepper.
- Heat, stirring frequently, until thickened and just beginning to bubble.
- Place the cooked beans in a baking dish – I used a 20.5 cm/8 inch pie dish.
- Pour over the creamy mushroom mixture.
- Sprinkle over the fried onion and breadcrumb mixture.
- Bake in the oven for 20 minutes until golden brown.
How long does this Vegan Green Bean Casserole keep for?
This Green Bean Casserole is best enjoyed immediately, but leftovers keep covered in the fridge for up to a few days – reheat in the oven.
Substitutions you can make to this recipe:
- you can use shop-bought breadcrumbs or make them yourself using any type of bread – I used this one, but you can also use this buckwheat bread or even cornbread
- you can substitute the almond milk with cashew milk
- for a nut-free version you can substitute the almond milk with oat milk
- you can substitute the cornflour (cornstarch) with potato starch, rice flour (or plain-flour if not gluten-free)
- you can use any type of mushrooms.
More vegan side dishes:
- Scalloped Sweet Potato Gratin
- Cauliflower Cheese Gratin
- Pumpkin Quinoa Salad
- Potato Dauphinoise Gratin
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Green Bean Casserole (Gluten-Free)
- 220 g (8 oz) French (green) beans , trimmed and halved
- 2 tablespoons oil , divided (coconut, vegetable, rapeseed or olive oil)
- 1/2 onion , sliced
- 1/2 onion , diced
- 2 garlic cloves , minced
- 100 g (3.5 oz) mushrooms , sliced
- 400 ml (1 2/3 cup) unsweetened almond milk (or sub unsweetened cashew milk or oat milk for a nut-free version)
- 1 heaped teaspoon cornflour (cornstarch)
- 2 tablespoons nutritional yeast
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper to taste
- 90 g (1 cup) breadcrumbs (ensure gluten-free if necessary)
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the green beans in a pan and add water until just covered
- Bring to the boil and cook on a low heat for a few minutes
- Drain away the cooking water and set aside
- Heat up 1 tablespoon of the oil and add the sliced onion once hot
- Fry for 10 minutes until browned
- Set aside in a bowl
- Heat up the remaining oil in the same pan and add the onion and garlic once hot
- Fry for around 5 minutes, until slightly softened
- Add the mushrooms and fry for another few minutes
- Measure out the milk in a jug or other measuring container and add the cornflour (cornstarch) - mix well until it has completely dissolved, otherwise it will become lumpy when cooked
- Add the milk and cornflour mixture to the pan, along with the nutritional yeast, stock cube and salt + pepper
- Heat, stirring frequently, until thickened and just beginning to bubble
- Place the cooked beans in a baking dish - I used a 20.5 cm/8 inch pie dish
- Pour over the creamy mushroom mixture
- Add breadcrumbs to the bowl with the fried onions and mix well
- Sprinkle over the fried onion and breadcrumb mixture
- Bake in the oven for 20 minutes until golden brown
- Best enjoyed immediately, but leftovers keep covered in the fridge for up to a few days - reheat in the oven
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