Vegan Green Bean Casserole
10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, delicious, and entirely vegan. Perfect for the holidays and beyond.
10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, delicious, and entirely vegan. Perfect for the holidays and beyond.
- sea salt and black pepper
- 2 tbsp all-purpose flour
- 2 cloves garlic ((minced))
- 1 cup unsweetened plain almond milk
- 1 pound green beans ((rinsed trimmed and cut in half))
- 2 tbsp vegan butter or olive oil
- 1 medium shallot ((minced))
- 1 cup finely chopped mushrooms ((button baby bella, or cremini))
- 3/4 cup vegetable broth (diy or store-bought)
- 1 1/2 cups crispy fried onions ((divided // i love trader’s
- Carbohydrate 2.8992187512433 g
- Cholesterol 0 mg
- Fat 0.0378906250162491 g
- Fiber 0.105468751907875 g
- Protein 0.386328125165674 g
- Saturated Fat 0.00601562500257975 g
- Serving Size 1 1 Serving (120g)
- Sodium 88.3673750212746 mg
- Sugar 2.79374999933543 g
- Trans Fat 0.0125000000053605 g
- Calories 14 calories
Step-by-step
- Preheat oven to 400 degrees F (204 C).
- Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
- In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
- Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
- Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
- Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
- Leftovers store well in the fridge for up to a few days.
My Unexpectedly Delicious Vegan Green Bean Casserole
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to keep everyone fed. So, when a holiday rolls around, the pressure to create a show-stopping side dish can be overwhelming. This year, I decided to ditch the complicated recipes and try something new: a vegan green bean casserole. I know, I know, it sounds a bit adventurous, especially for someone like me who usually sticks to tried-and-true family favorites. But the promise of a quick, easy, and delicious dish was too tempting to resist.
Honestly, I was pleasantly surprised. This vegan green bean casserole was so simple to make, even I could manage it in under 30 minutes. The creamy sauce, made with almond milk and a touch of flour, was incredibly rich and flavorful. It perfectly complemented the crisp-tender green beans and the crunchy fried onions, which I carefully sourced from Trader Joe’s (their quality is just unmatched!). The whole dish had a wonderful savory depth that even my most skeptical family members devoured. It was far better than the canned versions I've resorted to in the past, a far cry from the watery, oddly-flavored concoctions I recall from childhood.
I love how versatile this recipe is. It's perfect for Thanksgiving, Christmas, or any holiday gathering, but honestly, it's so good I've been making it all year round! It's a great way to sneak in extra veggies for the family without any complaints. The recipe is easily adaptable to personal preferences, too. Feel free to experiment with different types of mushrooms, or even add other vegetables like roasted carrots or bell peppers for an even richer flavor profile. The simple elegance of this casserole is a breath of fresh air in our busy lives. My kids think it's absolutely amazing; the compliments, alone, made the quick prep and minimal cleanup entirely worth it.
This vegan green bean casserole isn't just about the ease and deliciousness; it’s about creating a moment of joy and connection during a hectic season. It's about simplifying the process without sacrificing flavor or taste. I highly recommend giving this recipe a try, whether you're a seasoned vegan chef or a complete novice in the kitchen. It’s guaranteed to be a hit!
Beyond the Recipe: Beyond the practical aspects, this experience highlights the importance of embracing new flavors and exploring diverse culinary traditions. In today's fast-paced world, it’s crucial to find moments of calm and create dishes that bring people together. This recipe does just that—a simple, yet satisfying dish that speaks volumes about the power of shared meals. As the aroma of roasted mushrooms and garlic filled the kitchen, it wasn't just about preparing food; it was about weaving together moments of love, laughter, and appreciation for the simple things in life.
Tips for Success:
- Fresh is Best: Using fresh green beans makes a noticeable difference in both texture and flavor. Don't shy away from slightly more expensive ingredients if you can find them.
- Don't Overcook the Beans: Overcooked green beans will become mushy. Aim for a bright green color and a slight crispness.
- Taste and Adjust: Seasoning is key! Taste the sauce throughout the cooking process and adjust salt, pepper, and other spices to your liking.
- Make it Your Own: Feel free to experiment with different types of mushrooms, or add other vegetables to create your own unique twist.
- Leftovers are a Blessing: This casserole tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
In conclusion: This vegan green bean casserole has become a cherished part of our family’s holiday tradition, and a welcome addition to our regular weeknight meals. It's proof that healthy, delicious, and convenient cooking can coexist—something incredibly rewarding for a busy mom like myself.
