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a vegan green bean casserole in a white baking dish
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Vegan Green Bean Casserole Recipe

A vegan green bean casserole has to be one of my favourite things to eat for Thanksgiving dinner. This recipe takes fresh green beans, a creamy homemade mushroom sauce, and crispy fried shallots to recreate a classic, comforting dish- totally plant-based, no dairy needed.

Ingredients

  • 1 1/2 lbs green beans cleaned and trimmed

Creamy Mushroom Sauce, or use your favorite canned vegan cream of mushroom soup

  • 3 tbsp vegan butter or use neutral oil
  • 1 small shallots
  • 5 cloves garlic
  • 8 oz cremini mushroom
  • 3.5 oz shimeji mushroom also called beech mushroom
  • 1/3 cup gluten free flour
  • 1-2 tbsp white miso paste
  • 1 tbsp nutritional yeast
  • 2 cups almond milk
  • 1 1/2 cups vegetable broth
  • 2 tsp tamari
  • Salt and pepper to taste

Toppings

  • 5 shallots sliced and fried
  • Furikake to taste

Instructions

  • Preheat oven to 400F
  • Bring a pot of water to a boil, salt generously and cook green beans for 4-5 minutes, then drain and shock in an ice bath to stop cooking.
  • In a large saucepan add butter, olive oil, shallots and garlic. Season with salt and pepper, cooking for 2-3 minutes.
  • Then add mushrooms and cook for 3-5 minutes until nicely browned. Add nutritional yeast and miso paste and toss. Add flour and stir to coat veggies. Add vegetable broth and milk, stir to combine. Season with salt and pepper, then bring to a boil. Reduce to a simmer and let cook on low heat for 5-8 minutes. 
  • Add cooked green beans to the baking dish and add the mushroom mixture, tossing to coat well. Top with fried shallots and bake for 15 minutes, until warm and lightly golden brown on top.

To make fried shallots:

  • Slice shallots using a mandolin and separate into individual pieces. Start with cold neutral oil in a pan and fry in batches for 8 minutes. Keep an eye on the heat because it can burn easily. If they appear to not be browning, be patient it takes some time.
  • Be sure to move shallots around consistently in the pan.

Notes

  • If the mushrooms are packed too tightly in your pan, they’ll release moisture and steam instead of browning. Use a wide, heavy-bottomed pan, and cook the mushrooms in a single layer for best results. Let them sit undisturbed for the first minute or two, then stir occasionally until they’re golden brown. 
  • When adding the almond milk and vegetable broth, stir continuously and let the sauce simmer. Allowing it to thicken naturally on low heat creates a creamy, cohesive sauce without any lumps.
  • Use unsweetened plant milk to keep the sauce savoury, and avoid anything with added flavour or sweeteners. Almond, oat, or soy milk are great choices for a creamy consistency.
  • Make sure green beans are fully dry before adding them to the sauce to prevent a watery casserole.
  • If you prefer a thicker sauce, reduce the broth by 1/4 cup for extra creaminess.
  • If your sauce isn’t reaching the right consistency, here are some easy adjustments. If it’s too thick, add a small splash of almond milk or vegetable broth, stirring well to thin it out gradually. If the sauce seems too thin, let it simmer for a few extra minutes on low, stirring occasionally to help it reduce and thicken.