vegan green bean casserole

vegan green bean casserole from scratch


So, now as we’re nearing Thanksgiving, how’s the vegan planning going? Do you have enough recipes? Don’t worry, tomorrow I’ll be doing a Thanksgiving recipe roundup with inspiration for cooking the big feast! In the meantime, here’s another classic side, but this side is healthier, still super easy to make, and delicious! My vegan green bean casserole from scratch doesn’t use any canned soups, or crunchy onions from tins, instead it’s fresh ingredients. PLUS this recipe, for the gravy portion, doubles as a vegan mushroom gravy for your festivities! But keep in mind with fresh green beans compared to their canned counterparts, the green beans might be a little more al dente than you’re used to, so if you like your green beans like their canned counter types, just boil them a little bit longer.

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This dish also makes handmade onion strings that are baked instead of fried and these are awesome, so it’s definitely worth the additional step in lieu of buying the little can of them. You could make this dish gluten free, if you opt for un-battered onion slices and substitute arrow root or cornstarch to your gravy recipe.

green bean casserole from scratch

fresh green beans and onion strings

Vegan Green Bean Casserole From Scratch
Recipe type: side, vegan, vegetarian, thanksgiving
Cuisine: thanksgiving, holiday
  • 1 medium/large onion, very thinly sliced
  • ¼ cup all purpose flour
  • 2 Tbl panko bread crumbs
  • ½ tsp salt
  • 1 lbs fresh green beans, rinsed, trimmed, and halved
  • 2 Tbl Earth Balance or your favorite vegan butter
  • 12 oz fresh sliced mushrooms
  • pepper, to taste
  • 3 cloves garlic, minced
  • 2 Tbl all purpose flour
  • 1 cup vegan broth
  • 1 cup coconut milk
  • 1 cup cashews (optional)
  1. Preheat your oven to 450 degrees F and grease a baking sheet.
  2. In a medium bowl, combine your flour, panko bread crumbs, and salt. Add your onion slices to your flour mixture until the onions are well coated with your flour mixture. Line your baking sheet with your onion slices spread out evenly.
  3. Bake your onion slices for 30 minutes, tossing them every 10 minutes so that the onions don’t brown too much. Some of your onions will be browned and others will be more translucent, but it’s normal.
  4. Lower the heat to 400 degrees F. and bring a large pot of water to a boil.
  5. Blanch your green beans by boiling them for about 5 minutes. Transfer your beans to a bowl of ice water to stop them from cooking and cool them.
  6. In a large saucepan melt your butter over medium heat, add in your mushrooms and cook until they release their moisture about 5-7 minutes. Add in your salt, pepper, and garlic, and cook for about 2 minutes until everything is well combined.
  7. Add in your flour and cook for about 1 minute.
  8. Add in your broth and coconut milk and whisk until thickened, for about 7 minutes.
  9. Lightly grease a baking dish. Add your green beans, mushroom gravy, and ¼ of your onion slices to the dish, ½ cup of your cashews (if using), stirring to combine.
  10. Top your dish with the remaining onions and remaining cashews (if using).
  11. Bake at 400 degrees F for about 15 minutes.
  12. Serve immediately and snob away.
Adapted from Alton Brown
vegan green bean casserole from scratch

green bean casserole

Happy Thanksgiving prep, and stay tuned for tomorrow’s last minute Thanksgiving planning post!




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