By If you grew up with green bean casserole at family dinners, you probably remember two things.
The crunchy topping and that very specific creamy middle. When I first went vegan, I tried a few shortcut versions and honestly… they never hit the same. Too watery. Too bland. Or just tasting like cashews pretending to be something else.
I wanted the real thing. The kind you proudly put on the table and nobody asks if it is vegan.
This vegan green bean casserole is the result of testing, tweaking, and refusing to cut corners. It is creamy, savory, and comforting in the way a classic holiday dish should be.
I have made this for Thanksgiving, potlucks, and random Sundays when I needed comfort food. It holds up every time.
Quick summary
This vegan green bean casserole is made completely from scratch with fresh green beans, a homemade mushroom gravy, and a crispy onion topping. No canned soup, no shortcuts. About 280 calories per serving, ready in about 55 minutes, and tastes like the classic version you remember.
Why make vegan green bean casserole from scratch?
Using real ingredients makes a huge difference here. Canned soups are convenient, but they flatten the flavor and add unnecessary sodium.
When you build the casserole yourself, you control:
- Creaminess without heaviness
- Real mushroom flavor
- Salt level
- Texture from top to bottom
In my experience, people who think they dislike green bean casserole usually just have not had a good one.
Ingredients you will need
For the green beans
- 1 pound fresh green beans, trimmed
- Water for blanching
- 1 teaspoon salt
For the creamy mushroom sauce
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 12 ounces mushrooms, sliced thin
- 3 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 ¾ cups unsweetened soy milk or oat milk
- ½ cup vegetable broth
- 1 tablespoon soy sauce or tamari
- ½ teaspoon black pepper
- ¼ teaspoon thyme
For the crispy topping
- 1 cup fried onions, store bought or homemade
- Optional ¼ cup breadcrumbs for extra crunch
Step by step instructions
Step 1: Prep the green beans
Bring a large pot of salted water to a boil.
Add the green beans and cook for 4 to 5 minutes. You want them bright green and just tender, not mushy.
Drain and immediately rinse with cold water. This stops the cooking and keeps the color fresh.
Set aside.
Step 2: Build the mushroom base
Heat olive oil in a wide skillet over medium heat.
Add diced onion and cook for about 5 minutes until soft and slightly golden.
Add mushrooms and cook another 7 to 9 minutes. Let them release their moisture and brown. This step builds flavor, so do not rush it.
Stir in garlic and cook 30 seconds until fragrant.
Step 3: Make it creamy
Sprinkle flour over the mushroom mixture and stir well. Cook for 1 minute to remove the raw flour taste.
Slowly pour in plant milk while stirring constantly. Add vegetable broth next.
Let the sauce simmer for 5 to 7 minutes until thickened. It should coat the back of a spoon.
Stir in soy sauce, black pepper, and thyme. Taste and adjust salt if needed.
I have noticed that letting the sauce simmer properly is what separates an okay casserole from a great one.
Step 4: Assemble the casserole
Preheat oven to 375°F.
In a large mixing bowl, combine green beans and mushroom sauce. Mix gently so the beans stay intact.
Transfer to a lightly greased baking dish.
Top evenly with fried onions and breadcrumbs if using.
Step 5: Bake
Bake uncovered for 25 to 30 minutes.
The top should be golden and crispy, and the sauce should be bubbling around the edges.
Let it rest for 5 minutes before serving. This helps it set and makes serving easier.
Nutrition snapshot (per serving)
Based on 6 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 280 |
| Protein | 7 g |
| Fat | 14 g |
| Carbs | 32 g |
| Fiber | 6 g |
These numbers are realistic for a holiday side dish that actually tastes good.
Common mistakes to avoid
- Overcooking the green beans. Mushy beans ruin the texture.
- Skipping the browning step for mushrooms. Color equals flavor.
- Using sweetened plant milk. This throws off the savory balance.
- Baking too long. The sauce can dry out if left too long.
- Under seasoning. Taste the sauce before assembling.
Make ahead and storage tips
This vegan green bean casserole is surprisingly forgiving.
You can:
- Prepare the sauce up to 2 days ahead
- Blanch the green beans a day early
- Assemble everything except topping and refrigerate
Add the crispy topping right before baking so it stays crunchy.
Leftovers keep well in the fridge for 3 to 4 days. Reheat in the oven for best texture.
Personal notes
I recommend using soy milk here if you can. It gives the creamiest texture without tasting like dessert. Oat milk also works, but choose an unsweetened one.
I have made this recipe at least a dozen times, and every time I think about shortcuts, I regret it. This dish rewards patience. When you let the mushrooms cook properly and give the sauce time to thicken, the flavor speaks for itself.
Practical tips you can use right away
- Slice mushrooms thin for faster browning
- Use a wide pan so moisture evaporates instead of steaming
- Taste sauce before baking, not after
- Let the casserole rest before serving
- Double the recipe for gatherings. It disappears fast 😄
FAQs
Can I use frozen green beans?
Yes, but thaw and drain them completely. Frozen beans are softer, so reduce baking time slightly.
Is this vegan green bean casserole gluten free?
You can make it gluten free by using gluten free flour and gluten free fried onions.
Can I make it oil free?
You can sauté with vegetable broth instead of oil, but the flavor will be lighter and less rich.
What can I use instead of fried onions?
Panko breadcrumbs toasted with a little olive oil and onion powder work well.
Why this recipe works
This vegan green bean casserole stays true to the classic by respecting texture and flavor. Creamy sauce, tender beans, and a crunchy top. Nothing feels like a substitute.
It is not flashy. It is not trendy. It is just solid, comforting food done right.
Final thoughts
Good vegan food does not rely on tricks. It relies on care.
If you take your time with this casserole, it will show. Serve it with confidence, enjoy the process, and remember that consistency in the kitchen matters more than perfection. Keep cooking, keep experimenting, and be patient with yourself 🌱