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    Home » Recipes » Holiday Recipes

    Nov 10, 2022 by Liv · This post may contain affiliate links · Leave a Comment

    Vegan Green Bean Casserole without Mushrooms

    Jump to Recipe

    Nothing says "the holidays" quite like this Vegan Green Bean Casserole. This essential Thanksgiving side dish is traditionally loaded with dairy, but I am bringing you a version that is not only delicious but 100% dairy-free and vegan!

    Close up of green bean casserole.
    Jump to:
    • Ingredients
    • Helpful Equipment
    • How to Make This Recipe
    • Make Ahead Instructions
    • Tips & Tricks
    • Substitutions & Additions
    • Serving
    • Storage & Reheating
    • Frequently Asked Questions
    • More Thanksgiving Recipes
    • Recipe
    • Reviews

    Traditional green bean casserole features fresh green beans, cream of mushroom soup, and plenty of crispy fried onions.

    For this version, we are switching things up! This recipe is dairy-free and mushroom-free by using a vegan homemade cream of chicken soup base.

    Making the vegan cream of chicken soup seems like an unnecessary extra step but it's super easy and comes together in minutes. Leftovers can be used in a variety of different recipes like casseroles, soups, and sauces.

    This mushroom-free vegan green bean casserole recipe is fresh, simple, and loaded with fresh green beans. No one will miss the cream of mushroom soup!

    Ingredients

    Classic green bean casserole is an absolute crowd favorite at the Thanksgiving table, and this one will be no exception despite being made without mushrooms or dairy. This vegan version is just as flavorful and delicious!

    Green Beans: Blanched and trimmed fresh green beans yield the best results.

    Vegan Butter: I used Earth Balance but any brand of vegan butter will work. Butter can be substituted with olive oil.

    Onion & Garlic: Must haves for flavor! I recommend minced garlic that is fresh and not jarred or garlic powder. For the onion, I used yellow but sweet or red onion will work as well.

    Vegetable Broth: I use Better than Bouillon Reduced Sodium Vegetable Base but any store-bought vegetable stock will work.

    Vegan Cream of Chicken Soup: I used a homemade vegan substitute for cream of chicken soup. This is a very simple recipe that can be used in a variety of different recipes. It's made from vegan chicken stock, cashew cream, and spices. This is what will create a creamy sauce base for our green bean casserole.

    Crispy Onions: Crispy onions are a must when making green bean casserole. Seriously, don't omit them! You can use homemade or store-bought.

    Ingredients for green bean casserole on a black backdrop.

    Helpful Equipment

    I used a 3qt casserole dish from Sur La Table for this easy vegan green bean casserole recipe. You'll need a 3qt or 4qt oven-safe baking dish for this casserole.

    Here are some other options: 9x13 Casserole Dish, 3qt Glass Baking Dish, or this Staub Baking Dish Set.

    How to Make This Recipe

    Make the Vegan Cream of Chicken Soup ahead of time. It takes less than 10 minutes but can be made the night before.

    Vegan cream of chicken soup in a jar.

    Preheat oven to 350F.

    Salt a large pot of water and bring it to a boil.

    Wash and trim the ends of the green beans. Cut the green beans in half- I skipped this step but would recommend it because it will be easier to eat.

    Add the green beans to the boiling water and blanch for 3 minutes. Pour into a strainer and run cold water over the beans to stop the cooking process.

    Green beans in a white strainer.

    Add the vegan butter to a pan over medium-high heat. Cook the onions and garlic until soft and starting to brown.

    Sprinkle in the flour, salt, and black pepper. Mix until the butter absorbs the flour.

    Add the vegan cream of chicken soup and vegetable broth- whisk until smooth.

    Onions sautéed in butter.
    Cream of chicken soup ingredients being whisked in a pan.

    Bring to a boil then reduce to a simmer over medium-low heat and allow to thicken for about 3 to 5 minutes. It continues to thicken in the oven so avoid over-cooking it.

    Taste and adjust the salt and black pepper to your preference.

    Mixture before thickening.
    After being reduced.

    Add the cooked green beans to an oven-safe baking dish- I used a 3qt casserole dish. 

    Pour the sauce over the green beans and toss to combine. Add the crispy onion topping and bake for 20 to 25 minutes or until the crispy onions are browned.

    Green beans being mixed with creamy mixture in a black casserole dish.

    Make Ahead Instructions

    Follow the instructions up until you put the casserole into the oven- make the sauce and blanch the green beans. Combine them in the casserole dish- leave off the crispy onions until the day of. Wrap in plastic wrap and store in the fridge overnight.

    Then, top with crispy onions and bake as per the instructions in the recipe card when ready to serve.

    Tips & Tricks

    Trim your green beans- Slice the ends off the green beans and cut them in half. I choose to leave my green beans long but would recommend chopping them in half to make them easier to eat.

    Substitutions & Additions

    Vegan Cream of Chicken Soup: Homemade vegan cream of chicken soup substitute is used in replace of cream of mushroom. If you don't want to make the homemade version, you can replace this with cashew cream or canned coconut milk. Keep in mind that you will need to add more seasonings to your cream sauce and simmer it longer to make it thicker.

    Crispy Onions: Leaving off the crispy onions is never recommended. They add something special to this classic Thanksgiving side dish. But if you're gluten-free, feel free to buy gluten-free crispy onions. You could also use breadcrumbs, slivered almonds, or homemade crispy onions.

    Mushrooms: If you enjoy mushrooms, feel free to add some chopped mushrooms when you are sautéing the onions. You can also use a vegan cream of mushroom soup as the base instead of the vegan cream of chicken soup.

    Cooked green bean casserole in a black casserole dish.

    Serving

    This vegan green bean casserole is a classic Thanksgiving side dish that is perfectly paired with your favorite Holiday dishes.

    Pairs well with the following holiday table staples: Mashed Potatoes with Vegan Gravy, Sweet Potato Casserole, Stuffing, Vegan Ham, Vegan Turkey, and Cornbread Muffins.

    Storage & Reheating

    Storage: If you have leftovers, transfer to an airtight storage container and refrigerate it for up to 3 days.

    Reheating: Reheat at 350ºF until warmed through. A microwave works too, but the onions will get soft.

    Freezing: It is not recommended to freeze cooked green bean casserole because it will become soggy. But uncooked green bean casserole can be frozen for up to 2 months. I recommend adding the crispy onions day of and then baking at 350F for 30 to 40 minutes.

    Frequently Asked Questions

    Can I use frozen green beans for green bean casserole?

    Yes, be sure to defrost them beforehand. Excess moisture will cause the casserole to be runny.

    Can I use canned green beans for green bean casserole?

    The texture of canned green beans is much softer so you'll risk a mushy green bean consistency but they will definitely work.

    My vegan green bean casserole is runny!?

    The sauce should be thickened on the stovetop before being added to the green beans and casserole dish. The vegan cream of chicken soup and flour should be enough to thicken the cream sauce.

    Can I make green bean casserole ahead of time?

    Yes, this casserole can be made ahead! Make the casserole- omit the crispy onion until ready to bake.

    More Thanksgiving Recipes

    • Vegan Cream of Chicken Soup Substitute
    • Mashed potatoes on a serving plate with gravy and a pat of butter.
      Easy Vegan Gravy
    • Pat of butter on mashed potatoes
      Creamy Vegan Mashed Potatoes with Almond Milk

    Recipe

    Vegan Green Bean Casserole without Mushrooms

    Nothing says "the holidays" quite like this Vegan Green Bean Casserole. This essential Thanksgiving side dish is traditionally loaded with dairy, but we are bringing you a version that is not only delicious but 100% dairy-free and vegan!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8
    Author: Liv King

    Ingredients
     

    • 1 pound Green Beans trimmed and blanched
    • 3 tablespoons Vegan Butter
    • ¾ cup Diced Yellow Onion
    • 5 Garlic Cloves minced
    • Pinch of Salt and Black Pepper
    • 2 tablespoons All-Purpose Flour
    • 1 cup Vegetable Broth
    • ¾ cup Vegan Cream of Chicken Soup
    • 1 cup Crispy Onions store-bought or homemade
    Prevent your screen from going dark

    Instructions

    • Make the Vegan Cream of Chicken Soup recipe. This can be made day of or day before.
    • Preheat oven to 350F.
    • Salt a large pot of water and bring to a boil.
    • Wash and trim the ends of green beans. Optional but recommended: cut the green beans in half.
    • Add the green beans to the boiling water and blanch for 3 minutes. Pour into a strainer and run cold water over the beans to stop the cooking process.
    • Add the vegan butter to a pan over medium-high heat. Cook the onions and garlic until soft and starting to brown.
    • Sprinkle in the flour, salt, and black pepper. Mix until the butter absorbs the flour.
    • Add the vegan cream of chicken soup and vegetable broth- whisk until smooth.
    • Bring to a boil then reduce to a simmer over medium-low heat and allow to thicken, about 3 to 5 minutes. It continues to thicken in the oven so avoid over-cooking it.
    • Taste and adjust the salt and black pepper to preference.
    • Add the blanched green beans to an oven-safe baking dish- I used a 3qt casserole dish. Pour the sauce over the green beans and toss to combine. Top with crispy onions and bake for 20 to 25 minutes or until the crispy onions are browned. Serve and enjoy!
    Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!

    Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers. 

    More Holiday Recipes

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    • Vegan Sweet Potato Casserole with Marshmallows

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    Hi, my name is Liv!

    I'm the recipe developer, content creator, and food photographer behind Liv Vegan Strong.

    I share vegan comfort food recipes that are easy, approachable, and far from boring!

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