# The BEST Vegan Green Bean Casserole (From Scratch!)

**Source:** https://healthylivingenthusiast.com/vegan-green-bean-casserole/

For decades, the traditional green bean casserole has been a non-negotiable staple on the Thanksgiving table. However, the classic version usually relies on canned condensed cream of mushroom soup (which is loaded with dairy and preservatives) and mushy, overcooked canned beans.

This Vegan Green Bean Casserole takes that nostalgic holiday favorite and elevates it into a fresh, vibrant, restaurant-quality dish! By blanching fresh green beans, whisking together a quick homemade creamy mushroom sauce, and frying our own crispy onion rings, you get incredible texture and deep umami flavor in every single bite—all 100% plant-based and dairy-free.

⏱️ QUICK ANSWER: What can I use instead of milk in a green bean casserole?
To replace dairy milk in a green bean casserole, use an unsweetened and unflavored plant-based milk like soy milk, oat milk, or almond milk. When whisked together with vegetable broth and a simple flour roux, plant milk creates a velvety, rich mushroom sauce that mimics heavy cream or condensed soup without any dairy!

# Why You Will Love This Recipe

- Made From Scratch: No canned condensed soup required! You control the ingredients, salt, and texture.

- Incredible Texture: Fresh blanched green beans provide a crisp-tender bite that never turns mushy in the oven.

- Homemade Crispy Onions: Lightly coated in flour and cornstarch, these golden onion rings are extra crunchy and irresistible.

- Make-Ahead Friendly: You can prep all three components the day before Thanksgiving and simply assemble and bake before dinner!

# Ingredient Notes & Substitutions

IngredientNotes & SubstitutionsFresh Green BeansYou will need 1 lb (500g) of fresh green beans, trimmed and cut into 1-inch pieces. Fresh beans hold their shape and vibrant green color best!MushroomsUse 7 oz (200g) of sliced cremini (baby bella) or white button mushrooms for that classic earthy flavor.Onion & GarlicFinely diced onion and minced garlic form the savory base of the creamy mushroom sauce, while a second large sliced onion is used for our crispy topping.Vegetable Broth & Plant MilkCombine low-sodium vegetable broth with unsweetened almond, soy, or oat milk for the silky sauce base.Vegan Butter & FlourCooked together to form a classic roux that thickens the casserole sauce naturally. Use a 1:1 gluten-free flour blend if needed.Soy Sauce & Nutritional YeastSoy sauce (or tamari) brings deep umami flavor, while nutritional yeast adds a subtle, savory “cheesy” undertone.CornstarchAdded to the flour coating for the fried onions—this is the secret to making them stay extra crispy!

💡 HEALTHY LIVING ENTHUSIAST PRO TIP: Avoid the Mushy Bean Trap
People often ask: “What are some common mistakes to avoid when making green bean casserole?” The #1 mistake is overboiling the green beans before baking! Since the beans will continue to cook for 25–30 minutes in the oven, you should only blanch them in boiling water for 5 minutes and immediately rinse them under ice-cold water. Another common mistake is adding the crispy onions too early—always add them during the last 5–10 minutes of baking so they don’t get soggy!

# How to Make It (Step-by-Step)

Step 1: Blanch the Green Beans Bring a large pot of salted water to a boil. Add the trimmed and cut green beans and cook for about 5 minutes, just until they turn bright green and slightly tender. Drain immediately and rinse under cold running water (or plunge into an ice bath) to stop the cooking process. Set aside.

Step 2: Sauté the Mushrooms and Aromatics In a large skillet, melt the vegan butter (or heat olive oil) over medium heat. Add the finely diced onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic and sliced mushrooms, cooking for another 5–6 minutes until the mushrooms release their moisture and become tender.

Step 3: Make the Creamy Sauce Sprinkle the 1/4 cup of flour over the mushroom mixture and stir well until the vegetables are evenly coated. Cook for 1 minute to remove the raw flour taste. Slowly whisk in the vegetable broth and unsweetened plant-based milk, stirring constantly to avoid any lumps.

Step 4: Simmer and Season Add the soy sauce, salt, black pepper, and nutritional yeast (if using). Let the sauce simmer for 5–7 minutes, stirring frequently, until it thickens into a rich gravy consistency. (If it gets too thick, whisk in an extra splash of broth or plant milk).

Step 5: Assemble and Bake Preheat your oven to 350°F (180°C). In a large baking dish, combine the blanched green beans with the creamy mushroom sauce and toss until evenly coated. Bake uncovered for 20 minutes until hot and bubbling around the edges.

Step 6: Fry the Crispy Onions While the casserole bakes, heat frying oil in a skillet over medium-high heat. In a mixing bowl, whisk together the 1/2 cup flour, cornstarch, salt, and pepper. Toss the thinly sliced onion rings in the flour mixture until well coated. Fry the onions in batches for 2–3 minutes per batch until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Step 7: Top and Finish Baking Remove the bubbling casserole from the oven and scatter the crispy fried onions generously over the top. Return the dish to the oven and bake for an additional 5–10 minutes. Let cool slightly for 5 minutes before serving!

💡 FUN FACT: Southern Style Without the Meat!
Wondering, “Can I make southern green beans without meat?” Yes, 100%! Traditional Southern green beans are slow-simmered with bacon or ham hocks for smoky, salty depth. To recreate that exact comforting flavor in vegan green bean dishes—including this casserole—simply add 1/2 teaspoon of smoked paprika, a splash of soy sauce, or a drop of liquid smoke alongside sautéed onions and garlic!

# Tips and Tricks for the Best Green Bean Casserole

- Dry the Beans Well: After rinsing your blanched green beans in cold water, pat them dry with a clean kitchen towel before tossing them in the sauce. Excess water on the beans will water down your creamy mushroom sauce!

- Don’t Crowd the Frying Pan: When frying your onion rings, work in small batches. Overcrowding the skillet drops the oil temperature, resulting in greasy, limp onions instead of crispy ones.

- Customize Your Herbs: Feel free to add fresh thyme, rosemary, or even a tiny pinch of ground nutmeg to the mushroom sauce to give it an extra cozy holiday aroma.

# Variations and Add-Ins

- Shortcut Store-Bought Onions: Short on time on Thanksgiving Day? You can skip making the onions from scratch and use 1 ½ cups of store-bought French fried onions (most standard brands are accidentally vegan—just check the label!).

- Cheesy Green Bean Casserole: Fold 1/2 cup of shredded vegan cheddar or vegan parmesan directly into the mushroom sauce before baking.

- Gluten-Free Version: Use tamari instead of soy sauce, a 1:1 gluten-free baking flour for both the sauce and the onion coating, and you have a 100% gluten-free holiday classic!

# What to Serve With Vegan Green Bean Casserole

Create the ultimate plant-based Thanksgiving feast by pairing this casserole with these holiday favorites:

- Creamy Vegan Mashed Sweet Potatoes

- The BEST Vegan Mushroom Gravy

- Healthy Homemade Cranberry Sauce

- Vegan Stuffed Butternut Squash

- The BEST Roasted Butternut Squash

# Leftovers, Storage & Make-Ahead

- Make-Ahead Instructions: Save oven space and time by prepping a day ahead! Blanch the beans, make the mushroom sauce, and store them mixed together (covered) in the fridge. Fry the onions and keep them in an airtight container lined with a paper towel at room temperature. On Thanksgiving, bake the casserole (add 5 extra minutes since it’s cold from the fridge) and top with the onions at the end!

- Fridge: Store baked leftovers in an airtight container in the fridge for up to 3–4 days.

- Reheating: Reheat in the oven or air fryer at 350°F (180°C) for 10 minutes so the onion topping crisps back up!

# Frequently Asked Questions (FAQ)

# What is the best vegan casserole recipe?

For the holidays, a from-scratch Vegan Green Bean Casserole is hands-down the best side dish casserole because its rich mushroom gravy and crispy onion topping appeal to both vegans and meat-eaters alike. For everyday weeknight dinners, a creamy vegan pasta bake or a comforting vegan potato and lentil casserole takes the top spot!

# What is a good 4-ingredient vegan meal?

If you love the flavors of this casserole but want a super fast 4-ingredient vegan meal for a busy weeknight, toss together 1) blanched green beans, 2) cooked pasta, 3) crispy pan-fried tofu (or chickpeas), and 4) a jar of vegan pesto or marinara sauce! It comes together in 15 minutes and delivers protein, veggies, and comfort in one bowl.

# What is Dolly Parton casserole?

Dolly Parton is famous for her comforting Southern cooking, including two viral 5-ingredient casseroles: one is a layered ground beef, potato, onion, tomato, and bell pepper bake, and the other is a creamy shredded chicken casserole topped with cheddar and crushed buttery Ritz crackers. If you love that buttery Ritz cracker crunch, you can even sprinkle crushed vegan butter crackers over this green bean casserole alongside the crispy onions!

# Can I use frozen or canned green beans instead of fresh?

Yes! While fresh green beans offer the best crisp-tender bite, you can use frozen green beans—just thaw and pat them completely dry (no need to boil them for 5 minutes). Avoid canned green beans if possible, as they are already very soft and can turn mushy during baking.

# Can I bake the onions instead of frying them?

If you want an oil-free or lighter option, toss the sliced onions in a splash of plant milk, coat them in the flour and cornstarch mixture, spray lightly with cooking spray, and bake or air-fry at 400°F (200°C) for 10–15 minutes until golden!

# More Vegan Holiday Recipes

- Vegan Apple Crisp

- Vegan Pumpkin Chocolate Chip Cookies

- Creamy Vegan Pumpkin Pasta

# Let’s Connect!

Are you team “homemade crispy onions” or do you use the classic store-bought tub for Thanksgiving? Let me know in the comments below!

If you make this Vegan Green Bean Casserole for your holiday table, snap a photo and tag me on Instagram at @healthy.living.enthusiast.

📌 Pin this recipe to your Vegan Thanksgiving or Holiday Side Dishes board on Pinterest so you have it ready for the big feast!

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# The BEST Vegan Green Bean Casserole (From Scratch!)

Indulge in this delicious homemade Vegan Green Bean Casserole, the perfect addition to your Thanksgiving table! Made with fresh green beans, a creamy dairy-free mushroom sauce, and topped with crispy fried onions.

Print Recipe
Pin Recipe

Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins

Course: Side DishCuisine: american-italian

Ingredients

Method     Video

Notes

# Ingredients  

- For the Green Bean Casserole:
- 1 lb 500g Fresh green beans (trimmed and cut into 1-inch pieces)
- 1 medium Onion finely diced
- 3 cloves Garlic minced
- 7 oz 200g Fresh mushrooms (cremini or button, sliced)
- 2 cups Vegetable broth
- 1 cup Unsweetened plant-based milk almond, soy, or oat milk
- 1/4 cup All-purpose flour or 1:1 gluten-free flour
- 3 tbsp Vegan butter or olive oil
- 1 tbsp Soy sauce or tamari for gluten-free
- 1/4 cup Nutritional yeast optional, for a savory cheesy flavor
- Salt and black pepper to taste
- For the Crispy Onion Topping:
- 1 large Onion thinly sliced into rings
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch for extra crunch!
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Oil neutral oil for frying

# Method 

- Step 1: Bring a large pot of salted water to a boil. Add the cut green beans and cook for about 5 minutes, until bright green and crisp-tender. Drain and immediately rinse under cold water to stop the cooking process. Pat dry and set aside.
- Step 2: In a large skillet, melt the vegan butter (or heat oil) over medium heat. Add the finely diced onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic and sliced mushrooms, cooking for another 5–6 minutes until the mushrooms are tender.
- Step 3: Sprinkle in the 1/4 cup flour and stir until the vegetables are evenly coated. Cook for about 1 minute to remove the raw flour taste. Slowly whisk in the vegetable broth and unsweetened plant-based milk, stirring constantly to avoid lumps.
- Step 4: Add the soy sauce, salt, pepper, and nutritional yeast (if using). Simmer the sauce for about 5–7 minutes, stirring frequently, until it thickens into a creamy gravy. (If the sauce is too thick, add a splash more broth or plant-based milk).
- Step 5: Preheat your oven to 350°F (180°C). In a large baking dish, mix the blanched green beans with the creamy mushroom sauce until evenly coated.
- Step 6: Bake the casserole uncovered for 20 minutes, until hot and bubbling.
- Step 7: While the casserole is baking, heat oil in a skillet over medium-high heat. In a mixing bowl, combine the 1/2 cup flour, cornstarch, salt, and pepper. Toss the sliced onion rings in the flour mixture until evenly coated.
- Step 8: Fry the onions in small batches until golden brown and crispy, about 2–3 minutes per batch. Transfer them to a paper towel-lined plate to drain excess oil.
- Step 9: Remove the casserole from the oven and top generously with the crispy fried onions. Return to the oven and bake for an additional 5–10 minutes.
- Step 10: Let cool slightly for 5 minutes before serving. Enjoy warm!

# Video

# Notes

- 
Make-Ahead Tip: Save time on Thanksgiving Day by preparing the casserole components in advance! Blanch the green beans, make the mushroom sauce, and fry the onions a day before. Just assemble and bake when you’re ready to serve.

- 
Flavor Boost: Feel free to add fresh thyme, rosemary, or a tiny dash of nutmeg to the mushroom sauce for extra holiday warmth.

- 
Fresh vs. Canned: Always use fresh green beans instead of canned for the best texture. They provide a crisp-tender bite that contrasts beautifully with the creamy sauce and crunchy onions.

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