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.
To make this dish 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.
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:
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.
This is the perfect side for your vegan Thanksgiving spread. This goes wonderfully with my Brown Sugar & Mustard Glazed Tofu, Vegan Stuffed Acorn Squash, or my Puff Pastry Wrapped Lentil Loaf.
Bon appetegan!
Sam Turnbull.
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!
- 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
- 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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Preheat your oven to 450F (230C). Line a large baking sheet with parchment paper or lightly grease it.
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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.
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Reduce the oven heat to 350F (180C).
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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.
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
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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 ♥️
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! 🙂
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!
I would suggest subbing the mushrooms in the recipe for veggies that you do like, zucchini, tofu, beans, carrots, eggplant, extra onion.... 🙂