Vegan Green Bean Casserole

Green beans for casserole
Vegan Green Bean Casserole
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
  • 2 TBSP Olive Oil
  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Black pepper & sea salt to taste(I like Wild Foods Pink Salt*)
  • 1 shallot (minced), you can substitute onion here
  • 3 cloves garlic (minced)
  • 1 cup finely chopped mushrooms
  • 2 Tbsp almond or gluten free flour
  • ¾ cup vegetable broth
  • 1 cup unsweetened plain almond or soy milk
  • ½ cup crispy onion topping (optional, I like the sprouts brand)
  1. Instructions
  2. Preheat the oven to 350 degrees F
  3. Bring a large pot of water to a boil. Add some salt and green beans. Cook for 7 minutes.
  4. Drain the water and place the green beans in an ice water bath.
  5. For Sauce: In a large skillet over low to medium heat, add olive oil and shallots and garlic. Saute and season with salt and pepper for 3 minutes.
  6. Add mushrooms and cook for 3 minutes more or until lightly browned.
  7. Sprinkle in flour of choice and coat evenly over the mixture.
  8. After 2 minutes, add in the vegetable broth.
  9. Add almond or soy milk next.
  10. Bring the mixture to a simmer then reduce heat to low and let it thicken for 5 minutes more.
  11. Remove from heat and add part of the crispy onion topping for mixing in.
  12. Place in a pan for baking and top with remaining crispy onions.
  13. Bake for 15 minutes


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