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    Home » Recipes » Holiday Sides

    September 30, 2020 12 Comments

    Vegan Green Bean Casserole

    1.0K shares
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    After sharing with you my recipe for Vegan Mushroom Condensed Soup I'm pretty sure you could guess that I was going to create a recipe for the most classic Thanksgiving side dish ever → Green Bean Casserole! My vegan green bean casserole is easy to make (in true It Doesn't Taste Like Chicken style), it can be prepared ahead of time and then baked fresh, it's way healthier than the traditional version. It can even be made gluten-free and oil-free if you wish! And, of course it's the absolute BEST side dish for your holiday feast.

    Vegan Green Bean Casserole! Easy to make, can be prepared ahead of time and then baked fresh, it's way healthier than the traditional version, (it can even be made gluten-free and oil-free if you wish!) and of course it's the absolute BEST side dish for your holiday or Thanksgiving feast! #itdoesnttastelikechicken #veganrecipes #veganthanksgiving

    To make my Vegan Green Bean Casserole a little healthier, I decided to bake the onions instead of frying them. You may be doubting the deliciousness of baked onions, but honestly I PREFER them to fried. The onions are coated in a flour and panko and baked until lightly golden. This results in an onion topping that is the perfect combo of tender and crisp. The only problem with preparing onions in this way is that it's difficult to resist eating all of the onions before they even make it to the casserole! And did I mention they are oil-free!? Bonus points!

    Still not convinced? It's totally OK to make fried onions using my technique in this green bean recipe, or you can alternately use store-bought fried onions.

    Vegan Green Bean Casserole! Easy to make, can be prepared ahead of time and then baked fresh, it's way healthier than the traditional version, (it can even be made gluten-free and oil-free if you wish!) and of course it's the absolute BEST side dish for your holiday or Thanksgiving feast! #itdoesnttastelikechicken #veganrecipes #veganthanksgiving

    As for the green beans, I cheat and use frozen green beans (way tastier than canned!) so that I can skip the blanching steps making this casserole super easy to whip up. But if you prefer using fresh green beans check out the notes section of my recipe.

    How To Make Vegan Green Bean Casserole:

    Toss the onions with plant-based milk, flour, panko, salt, and pepper.

    To prepare the onions:

    Preheat your oven to 450F (230C). Line a large baking sheet with parchment paper or lightly grease it.

    Add the onions and plant-based milk to a large bowl and toss to coat. Sprinkle over the flour, panko, salt, and pepper and toss well to combine.

    Bake the onions until golden.

    Spread evenly over the prepared baking sheet. Bake for about 20 minutes, stopping to toss them often, until the onions have softened and begin to get golden brown. Make sure to keep a close eye on them near the end as they can burn easily.

    Mix the vegan condensed mushroom soup with dairy-free milk.

    To prepare the green bean casserole:

    Reduce the oven heat to 350F (180C).

    In a 9" x 12" casserole dish (or similar size) mix together the prepared Vegan Condensed Mushroom Soup and the plant-based milk.

    Mix in the green beans and bake

    Add the green beans and toss to combine. Bake for about 20 minutes until hot all the way through. Spread the prepared onions overtop and then bake another 10 minutes. Serve hot.

    Vegan Green Bean Casserole! Easy to make, can be prepared ahead of time and then baked fresh, it's way healthier than the traditional version, (it can even be made gluten-free and oil-free if you wish!) and of course it's the absolute BEST side dish for your holiday or Thanksgiving feast! #itdoesnttastelikechicken #veganrecipes #veganthanksgiving

    This is the perfect side for your vegan Thanksgiving or Christmas dinner spread. This goes wonderfully with my Brown Sugar & Mustard Glazed Tofu, Vegan Stuffed Acorn Squash, or my Puff Pastry Wrapped Lentil Loaf.

    Common Questions:

    Can I make green bean casserole ahead?

    Yes, prepare the onions according to the directions, let cool and store in an air-tight container in the fridge for up to 2 days. Mix the Vegan Mushroom Condensed Soup with the plant-based milk and green beans, cover and store separately from the onions in the fridge for up to 2 days. Bake the dish fresh.

     

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    4.88 from 8 votes

    Vegan Green Bean Casserole

    Easy to make, can be prepared ahead of time and then baked fresh, it's way healthier than the traditional version, (it can even be made gluten-free and oil-free if you wish!) and of course it's the absolute BEST side dish for your holiday or Thanksgiving feast!
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: American
    ingredient tag: beans
    Servings: 6 - 8 servings
    Calories: 149kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the onions:

    • 2 yellow onions, thinly sliced
    • 2 tablespoons plant-based milk (such as oat or soy)
    • ¼ cup all-purpose flour (gluten-free if preferred)
    • ¼ cup panko bread crumbs (gluten-free if preferred)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    For the beans:

    • 1 recipe Vegan Condensed Mushroom Soup
    • ½ cup plant-based milk (such as soy or oat)
    • 1 bag (500g) frozen green beans, thawed and chopped into 2" pieces
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    Instructions

    To prepare the onions:

    • Preheat your oven to 450F (230C). Line a large baking sheet with parchment paper or lightly grease it.
    • Add the onions and plant-based milk to a large bowl and toss to coat. Sprinkle over the flour, panko, salt, and pepper and toss well to combine. Spread evenly over the prepared baking sheet. Bake for about 20 minutes, stopping to toss them often, until the onions have softened and begin to get golden brown. Make sure to keep a close eye on them near the end as they can burn easily.

    To prepare the green bean casserole.

    • Reduce the oven heat to 350F (180C).
    • In a 9" x 12" casserole dish (or similar size) mix together the prepared Vegan Condensed Mushroom Soup and the plant-based milk. Add the green beans and toss to combine. Bake for about 20 minutes until hot all the way through. Spread the prepared onions overtop and then bake another 10 minutes. Serve hot.

    Notes

    Make ahead: prepare the onions according to the directions, let cool and store in an air-tight container in the fridge for up to 2 days. Mix the Vegan Mushroom Condensed Soup with the plant-based milk and green beans, cover and store separately from the onions in the fridge for up to 2 days. Bake the dish fresh.
    Onions: I love this technique of baked onions for a healthier and lighter topping, but if you prefer fried onions use my technique in this green bean recipe, or you can alternately use store-bought fried onions.
    Green beans: for ease I like to use frozen and thawed green beans, but if you prefer to make them from scratch trim the green beans and chop them into 2 inch pieces. Bring a large pot of water to a boil and blanch the green beans by boiling them for 3 - 5 minutes, drain, and then immediately submerge the green beans into a bath of ice water to preserve the bright green colour and stop the cooking. Proceed with the recipe as written. 
    Oil-Free: to make this dish oil-free, use water or vegetable broth instead of the vegan butter to sauté the vegetables when preparing the Vegan Mushroom Condensed Soup.

    Nutrition

    Serving: 1serving (⅙th of the recipe) | Calories: 149kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 606mg | Potassium: 451mg | Fiber: 4g | Sugar: 7g | Vitamin A: 901IU | Vitamin C: 19mg | Calcium: 148mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Soft Vegan Pumpkin Cookies
    Vegan Thanksgiving Recipes - The Ultimate Guide! »

    Reader Interactions

    Comments

    1. Laura says

      November 26, 2022 at 11:39 pm

      If I use store bought crispy onions, at what stage in the cooking process would I add them? Still at the 20 minute mark or would they burn quicker than your homemade onions?

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:14 pm

        You can add them in the last 5 minutes as they are already cooked. Enjoy!

        Reply
    2. Pam says

      October 07, 2022 at 2:14 pm

      5 stars
      I want to make this for r first vegan thanksgiving. However not all attending wud like the mushrooms. I was thinking of adding ur bacon tofu crumbles but wanted ur thots as to whether they wud stand up well after the casserole is assembled and cooked. Thanks

      Reply
      • Sam Turnbull says

        October 20, 2022 at 3:27 pm

        Awesome, enjoy!

        Reply
    3. Daveigh Jones says

      November 26, 2021 at 11:23 am

      5 stars
      Now THIS is what a green bean casserole should taste like, not that condensed glop in a can from the supermarket mixed with the over-salted twigs and stems (and the occasional bean) from the other cans!

      I used almond milk, as this is what I prefer over oat or soy, and it came out just terrific - a definite hit at this old Southerner's Thanksgiving table, to be sure!

      Will definitely be keeping this in the rotation. Thanks, Sam!

      Reply
      • Sam Turnbull says

        December 06, 2021 at 3:23 pm

        Wonderful! Thrilled you enjoyed it so much, Daveigh!

        Reply
    4. Katie says

      July 09, 2021 at 11:23 pm

      I'm sorry but I don't understand how the crispy onions are supposed to turn out? The crumbs nor the flour stuck to the onions at all. So it ended up just being baked onions with clumps of bread crumb/flour balls. Was that the goal? Please don't take this as rude! I'm just not sure if I did something wrong?

      Reply
    5. Rochelle says

      February 16, 2021 at 8:16 pm

      4 stars
      I've never had green bean casserole before, but I really enjoyed this! I made it with almond milk (the soup too) and that was a little weird. You should definitely follow the instructions and use oat or soy. The onion topping is amazing and it was hard not to eat it off the pan.

      Reply
    6. Bianca says

      October 11, 2020 at 4:35 pm

      5 stars
      Hi Sam! This looks great, I'm making it right now for Thanksgiving dinner.
      Just one suggestion, maybe for veggies like onions it's good to have measurement in weight too. I think my onions were too big, they've been baking for 40min now, but still far from the results you've had.
      Just a thought!
      Thanks for the work you do ♥️

      Reply
      • Sam Turnbull says

        October 16, 2020 at 9:46 am

        Thanks for the feedback Bianca 🙂 Whenever I say "1 yellow onion" I'm always using a medium sized or average sized onion. Hope that helps! 🙂

        Reply
    7. Jennifer says

      September 30, 2020 at 7:55 pm

      This looks great!! My spouse won’t eat mushrooms. Do you have any good ideas to sub for the cream of mushroom soup?

      Thanks so much!

      Reply
      • Sam Turnbull says

        October 01, 2020 at 11:50 am

        I would suggest subbing the mushrooms in the recipe for veggies that you do like, zucchini, tofu, beans, carrots, eggplant, extra onion.... 🙂

        Reply

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