Transform the famous Thanksgiving side into a tasty plant-based dish! This Vegan Green Bean Casserole from Scratch uses crisp green beans, homemade mushroom soup, and quick-fried onions for a version that is sure to impress.
Happy Sunday, y'all! I don't usually post on the weekends, but I just had to round out #HolidaySideDishes Week with the ubiquitous green bean casserole... except vegan and homemade, OF COURSE! This Vegan Green Bean Casserole from Scratch is everything you've ever wanted from the classic Thanksgiving side dish. It's made with crisp green beans, creamy soup made with real mushrooms, and topped with some quick and easy fried onions. All real food here!
So my PANCE exam is tomorrow morning and I am literally just so ready to get it over with. I have been studying hardcore for the past week and I'm pretty sure my butt is permanently flat now from sitting. My brain has also turned to mashed potatoes. And speaking of mashed potatoes... Thanksgiving is so so close and I hope you'll give some of my veganized sides a try! This past week I've shared mashed sweet potatoes, creamed greens, broccoli cheese casserole, and green bean casserole (and here you are). They're all so yummy and not any more difficult than the original versions, I promise. Well, if you're used to making things from scratch. If you're used to just opening cans and dumping things into a bowl, then yes I am asking for a bit more effort than that 😉
I had the most hilarious realization this past week as my house was Thanksgiving side-dish central... my family has never had a traditional Thanksgiving dinner! Personally, I have because I've been going to my in-laws for turkey day for the past 5-6 years, but my Italian family never does much of anything that day. I was so baffled when I served things like this green bean casserole and my family was like, "What's this?" It totally never occurred to me before ? They are now just a bit more enlightened on the traditional dinner now, but the real big supper will definitely need to happen in the next couple of years so they can have the full-immersion experience.
Today is the last day of #HolidaySideDish Week! Don't forget to see everyone's yummy creations!
- Brussels Sprouts Au Gratin from Our Good Life
- Cranberry Ambrosia Salad from Daily Dish Recipes
- Five-Ingredient Bacon-Ranch Creamed Corn from The Weekend Gourmet
- Mashed Potato Casserole from Karen's Kitchen Stories
- Roasted Apple and Butternut Squash Salad from Palatable Pastime
- Roasted Brussels Sprouts with Bacon and Apples from Sweet Beginnings
- Roasted Buffalo Broccoli and Cauliflower from Hezzi-D's Books and Cooks
- Seasoned Rice from A Day in the Life on a Farm
- Spinach Pomegranate Salad from Caroline's Cooking
- Tangerine Beet Goat Cheese Salad from Cindy's Recipes and Writings
- Vegan Green Bean Casserole from The Baking Fairy
Did you miss my side dishes earlier this week?
- Vegan Maple Thyme Mashed Sweet Potatoes
- Vegan Creamed Greens {spinach, kale, and chard}
- Vegan Broccoli Cheese Casserole
- *for the casserole*
- 1lb frozen green beans
- 1⅓ cups vegetable broth
- ⅔ cup nondairy milk {I like cashew}
- ⅓ cup flour
- 1 cup finely chopped mushrooms
- *for the topping*
- 1 sweet onion
- ¼ cup flour
- vegetable oil, for frying
- salt, pepper, garlic powder as needed
- Preheat the oven to 350F, and spray a 9x9 baking dish with nonstick spray.
- First, make the soup. In a large pot, bring the vegetable broth to a boil.
- In a small bowl, whisk together the nondairy milk and ⅓ cup of flour until smooth and lump-free. Slowly add the milk and flour mixture into the boiling broth, whisking constantly. It should thicken almost instantly!
- Stir the chopped mushrooms into the soup, and add salt, pepper, and garlic powder to taste. Turn the heat down to low to allow the mushrooms to cook through as you prepare the rest.
- Cook the green beans, either in their own bag if they are Steamable, or with a steam basket. Cook to desired tenderness, and remove from heat. Remember to get rid of any excess water!
- Combine the green beans and mushroom soup, and pour into prepared baking dish.
- Bake for about 20 minutes, until hot and bubbly.
- Meanwhile, prepare your fried onions. Peel them and slice them thinly. You can cut the larger rings of onion in half to make smaller pieces!
- Prepare a medium pot for frying, and fill with about 1 inch of vegetable oil, and turn heat on medium. Line a plate with a paper towel for the fried product.
- Place your remaining ¼ cup of flour in a separate plate and season with salt and pepper, then toss all the onion pieces in the flour. As soon as the oil is hot {it will shimmer slightly}, toss in your onions, a few at a time.
- Using a slotted spoon, move your shallots around as they cook, and remove them when they are golden brown. Place on prepared plate with paper towel and sprinkle with salt.
- When green bean casserole has finished baking {it should be hot and bubbly!}, remove from oven and top with the fried shallots. Serve hot!
Wendy Klik says
I am having guests who have dairy allergies so this is a great alternative. Thanks.
valentina says
Thanks Wendy! I hope you and your guests love it!!