Vegan Green Bean Casserole

Every Thanksgiving, my family looks forward to the Vegan Green Bean Casserole. It’s a tradition that brings warmth and joy to our holiday table. I still remember the first time I made this dish; the delightful aroma filled my kitchen, promising something special. As I mixed the fresh green beans with creamy mushroom soup and crispy toppings, I knew I was creating a beloved family favorite. This recipe is not just about the ingredients; it’s about gathering around the table, sharing stories, and enjoying the company of loved ones. Whether you’re vegan or simply looking to try something new, this casserole is sure to impress everyone at your table.

What You’ll Need for Vegan Green Bean Casserole

Gathering the right ingredients is essential for creating a truly memorable dish. Each element in this Vegan Green Bean Casserole plays a crucial role in delivering that wonderful depth of flavor and satisfying texture. From the fresh green beans to the rich cream of mushroom soup, these ingredients work in harmony to create a meal that feels both comforting and nourishing.

• 3 tablespoons of olive oil: This adds richness and flavor, serving as the base for sautéing.
• 1 large onion: Sliced thin, it caramelizes beautifully, contributing sweetness.
• 4 cloves of garlic: Minced for aromatic depth.
• 8 ounces of mushrooms: Sliced, they add a meaty texture and earthiness.
• 1 teaspoon Italian seasoning: A blend of herbs that enhances the overall flavor.
• 1 teaspoon paprika: Adds a subtle smokiness and warmth.
• Salt and pepper: Essential seasonings to elevate the dish.
• 1 pound of fresh green beans: Trimmed and chopped for crispness.
• 3 cups of vegan cream of mushroom soup: The creamy base that binds everything together.
• 1/2 cup Panko bread crumbs: For that perfect crispy topping.
• 2 tablespoons of slivered almonds: Adds crunch and nuttiness.
• 2 large onions: For making crispy fried onions to top the casserole.
• 1 1/2 cups of unsweetened almond milk: Used to soak the onions for frying.
• 2 cups of all-purpose flour: For coating the onion rings.
• 1 teaspoon garlic powder: Extra garlic flavor for the fried onions.
• 1/4 teaspoon of hot red pepper powder: For a touch of heat.
• 1/4 teaspoon of salt: To season the flour mix for frying.
• 1/4 teaspoon of ground black pepper: Adds a bit of earthiness.
• Vegetable or canola oil: For frying the onion rings.

How to Cook Vegan Green Bean Casserole

Cooking the Vegan Green Bean Casserole is a delightful process that fills your kitchen with mouthwatering aromas. You’ll start by preheating your oven and preparing your ingredients, making it a much simpler task than you might think. Follow these detailed steps to create a dish that everyone will rave about.

1. Preheat your oven to 375 degrees F. This ensures that your casserole bakes evenly and gets that delicious golden crust on top.
2. Place a large skillet over medium-low heat and add 2 tablespoons of olive oil. Once hot, add the sliced onion and cook, stirring frequently, until tender and caramelized. This should take about 20 to 30 minutes. You want them golden and sweet.
3. Next, add minced garlic to the onions, sautéing until fragrant. This will enrich the flavor of your casserole significantly.
4. Then, add the sliced mushrooms to the skillet. Sauté until they’re tender, absorbing all those lovely flavors.
5. Season the mixture with salt, pepper, Italian seasoning, and paprika. Stir well to combine and let the mixture cook for a few more minutes.
6. Once everything is beautifully cooked, divide the mixture in half and set it aside for layering later.
7. Now, fill a 4-quart pot with about 1/2 inch of water and place a steamer basket inside. Bring the water to a boil and add the green beans. Cover and steam for about 5 minutes until tender. Drain and set aside; they will continue to soften in the oven.
8. Spray a 9×13 inch casserole dish with cooking spray and spread half of the caramelized onion mixture on the bottom. Layer the green beans evenly on top.
9. Pour the vegan cream of mushroom soup over the green beans, spreading it evenly.
10. Top with the remaining caramelized onion mixture, distributing it well.
11. In a bowl, toss together Panko bread crumbs, slivered almonds, and 1 tablespoon of olive oil. Sprinkle this mixture generously over the casserole.
12. Cover the dish loosely with foil and bake for 30 minutes until the sauce is bubbling and hot.
13. Finally, uncover the casserole and broil for a few minutes until the topping is lightly browned and crispy. Keep an eye on it to prevent burning!
14. While the casserole bakes, prepare the crispy onion rings. Soak the sliced onions in almond milk for 20 minutes. In a medium bowl, combine flour, salt, garlic powder, and ground black pepper. Whisk to combine.
15. When ready, heat oil in a deep skillet. Working in batches, coat the onion rings in the flour mixture, shaking off excess flour. Fry until golden brown, stirring often.
16. Once crispy, remove the onion rings and place them on a baking sheet lined with paper towels to drain any excess oil.
17. After all the onion rings are fried, chop some and leave some whole. Arrange them atop the casserole before serving.

Expert Tips about Vegan Green Bean Casserole

Whether you’re a seasoned chef or a beginner, these tips will help you perfect your Vegan Green Bean Casserole. Each suggestion will enhance your cooking experience and the final dish.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven for best results.
• Freezing: This casserole freezes well. Prepare the dish, then cover tightly with foil and freeze for up to 2 months. Thaw in the refrigerator before baking.
• Pairing: Serve this casserole alongside a fresh salad or roasted vegetables for a complete meal. It also pairs wonderfully with vegan stuffing.
• Variations: Feel free to mix in other vegetables like carrots or peas for added color and nutrition.
• Serving Size: This recipe serves about 8, making it perfect for gatherings. Adjust quantities as needed!
• Herbs: Experiment with fresh herbs like thyme or rosemary for a fragrant twist.

What Goes Well With This Vegan Green Bean Casserole

This Vegan Green Bean Casserole is a versatile dish that can complement numerous sides and main courses. Here are some delightful pairings:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing, offering a comforting and hearty meal.
• Roasted Brussels Sprouts: Their slight bitterness contrasts beautifully with the creaminess of the casserole.
• Stuffed Peppers: For a more filling meal, consider serving with stuffed peppers filled with quinoa and vegetables.
• Green Salad: A light green salad with a tangy vinaigrette balances the richness of the casserole.
• Vegan Meatloaf: This provides a protein-rich accompaniment that pairs wonderfully with the flavors of the casserole.
• Seasonal Fruits: Fresh fruits like cranberry or apple salad can add a refreshing contrast.
• Occasional Serving: This dish is perfect for Thanksgiving or any autumn gathering, bringing warmth to your table.

FAQ

Conclusion

The Vegan Green Bean Casserole is not just a recipe; it’s a symbol of warmth and togetherness during the holidays. Each bite brings back memories and creates new ones with every gathering. I encourage you to try making this dish, as I promise it will be a hit with everyone at your table. So roll up your sleeves and get cooking!

Vegan Green Bean Casserole

The ultimate comfort food for the holidays, this Vegan Green Bean Casserole combines fresh green beans, creamy mushroom soup, and crispy topping for a dish that's both satisfying and healthy. Perfect for a crowd, this easy weeknight dinner will surely be a hit tonight!

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 1 large onion thinly sliced
• 4 cloves garlic minced
• 8 ounces mushrooms sliced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper
• 1 pound fresh green beans trimmed and chopped
• 3 cups Cream of Mushroom Soup vegan
• 1/2 cup Panko Bread crumbs
• 2 tablespoons slivered almonds
• 2 large onions sliced
• 1 1/2 cups almond milk unsweetened
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1/4 teaspoon hot red pepper powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Vegetable or canola oil for frying

Equipment

• Skillet
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Preheat your oven to 375 degrees F. This ensures that your casserole bakes evenly and gets that delicious golden crust on top.
2. Place a large skillet over medium-low heat and add 2 tablespoons of olive oil. Once hot, add the sliced onion and cook, stirring frequently, until tender and caramelized. This should take about 20 to 30 minutes. You want them golden and sweet.
3. Next, add minced garlic to the onions, sautéing until fragrant. This will enrich the flavor of your casserole significantly.
4. Then, add the sliced mushrooms to the skillet. Sauté until they’re tender, absorbing all those lovely flavors.
5. Season the mixture with salt, pepper, Italian seasoning, and paprika. Stir well to combine and let the mixture cook for a few more minutes.
6. Once everything is beautifully cooked, divide the mixture in half and set it aside for layering later.
7. Now, fill a 4-quart pot with about 1/2 inch of water and place a steamer basket inside. Bring the water to a boil and add the green beans. Cover and steam for about 5 minutes until tender. Drain and set aside; they will continue to soften in the oven.
8. Spray a 9x13 inch casserole dish with cooking spray and spread half of the caramelized onion mixture on the bottom. Layer the green beans evenly on top.
9. Pour the vegan cream of mushroom soup over the green beans, spreading it evenly.
10. Top with the remaining caramelized onion mixture, distributing it well.
11. In a bowl, toss together Panko bread crumbs, slivered almonds, and 1 tablespoon of olive oil. Sprinkle this mixture generously over the casserole.
12. Cover the dish loosely with foil and bake for 30 minutes until the sauce is bubbling and hot.
13. Finally, uncover the casserole and broil for a few minutes until the topping is lightly browned and crispy. Keep an eye on it to prevent burning!
14. While the casserole bakes, prepare the crispy onion rings. Soak the sliced onions in almond milk for 20 minutes. In a medium bowl, combine flour, salt, garlic powder, and ground black pepper. Whisk to combine.
15. When ready, heat oil in a deep skillet. Working in batches, coat the onion rings in the flour mixture, shaking off excess flour. Fry until golden brown, stirring often.
16. Once crispy, remove the onion rings and place them on a baking sheet lined with paper towels to drain any excess oil.
17. After all the onion rings are fried, chop some and leave some whole. Arrange them atop the casserole before serving.

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven for best results.
• Freezing: This casserole freezes well. Prepare the dish, then cover tightly with foil and freeze for up to 2 months. Thaw in the refrigerator before baking.
• Pairing: Serve this casserole alongside a fresh salad or roasted vegetables for a complete meal. It also pairs wonderfully with vegan stuffing.
• Variations: Feel free to mix in other vegetables like carrots or peas for added color and nutrition.
• Serving Size: This recipe serves about 8, making it perfect for gatherings. Adjust quantities as needed!
• Herbs: Experiment with fresh herbs like thyme or rosemary for a fragrant twist.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.