Green Bean Casserole


For me, the perfect Thanksgiving side dish has always been the classic green bean casserole. I love the green beans and mushrooms with the crispy onion topping. It’s always great along side some mashed potatoes.

It is quite simple to make a vegan version of this classic, that is even better than the canned mushroom soup version. You know the one, where it’s a can of green beans, can of mushroom soup, and the French’s fried onions. Here is how to “Kick it up a notch!” as the great Emeril Legasse states.

First, use fresh green beans when you can. No need to get an overly mushy can of green beans that are loaded with sodium.

Instead of the cream of mushroom soup that has milk, create your own mushroom sauce with a pound of fresh mushrooms. Simply cook down the mushrooms in a skillet over medium high until tender. Clear a small area in the center of the cooked mushrooms and add flour, garlic powder, nutritional yeast, and salt to some olive oil and non-dairy butter. Mix these items in the center of the pan until it has mixed together and starts to sizzle. Add a cup and a half of almond milk and mix everything together to make your creamy mushroom sauce.

Add the mushroom sauce to the green beans in a baking dish and begin to prepare the fried onions. Slice up a medium sized onion into thin slices and mix in a small bowl with a prepared batter (flour, corn starch, salt, and almond milk). Fry the battered onions in a skillet with a couple of tablespoons of hot oil to create the crispy onion topping. Once the onions are golden brown, add them to the top of your dish and place in a 350 degree over for 10 minutes. This will bring the dish together and add some extra crispiness to the onion topping.

Vegan Green Bean Casserole

Comfort food that is fit for a vegan
Prep Time Cook Time Serves
30 min10 min4


  • 1 pound fresh green beans
  • 1 pound sliced mushrooms
  • 3 tablespoons flour
  • 1 tablespoon corn starch
  • 1 tablespoon nutritional yeast
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 tablespoons non-dairy butter
  • 1 1/2 cups almond milk
  • 3 tablespoons olive oil
  • 1 medium onion
  • 2 tablespoons flour
  • 1 teaspoon corn starch
  • 1 teaspoon salt
  • 2 tablespoons almond milk


  • Cook green beans in salted boiling water until tender
  • Cook sliced mushrooms in non-stick skillet over medium high heat.
  • When mushrooms are tender, clear area in center of pan and add dry ingredients, along with non-dairy butter and 2 tablespoon olive oil. Stir this mixture together until it begins to sizzle in pan
  • Add almond milk and mix with mushrooms until sauce begins to thicken, about 3-5 minutes
  • Create onion batter by adding almond milk to flour, corn starch, and salt. This should be about the consistency of pancake batter. Coat sliced onions thoroughly and fry in a skillet with olive oil until golden brown
  • Top the green bean and mushroom mixture with the fried onions and plave in a preheated 350 degree oven for 10 minutes.