Easy Vegan Green Bean Casserole
We absolutely love the onion topping on this casserole—it's oven-broiled with a drizzle of oil, resulting in a fragrant and vibrant flavor that far surpasses those fried onions that come in a can. However, it's important to note that every broiler is different, so keep a close eye on them as they crisp up. Alternatively, if you prefer to bake instead of broil, simply preheat your oven to 375°, and let the onions roast until they turn golden. Check on them every 10 minutes or so, giving them a flip for even cooking. You'll be delighted with these incredibly flavorful "fried" onions that you'll want to make over and over again.For the ultimate creamy texture, we create a homemade vegan version of condensed cream of mushroom soup using fresh mushrooms, shallots, and almond milk. Make sure your almond milk is at room temperature before using it, and gradually add it in to prevent clumps in your roux. Additionally, taste as you cook and simmer until you achieve the desired thickness, adjusting the salt and pepper to your liking. Seasoning plays a crucial role in elevating a dish from mediocre to fantastic, and we recommend using at least 1/4 teaspoon of salt for your roux in this recipe.If you prefer to bake the casserole in a dish, a deep 10" round dish is the perfect size. However, if you'd like to minimize the number of dishes to wash, you can cook everything in an oven-safe cast-iron skillet and bake it directly in the same skillet!In search of more vegan Thanksgiving sides? Be sure to check out our delicious vegan mashed potatoes, loaded with rosemary and garlic. They are absolutely divine!
Ingredients
- 1 small onion, thinly sliced
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. all-purpose flour
- 2 tbsp. panko bread crumbs
FOR CASSEROLE
- 1 lb. green beans, trimmed
- 6 tbsp. extra-virgin olive oil, divided
- 2 medium shallots, finely chopped
- 8 oz. sliced mushrooms
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 c. all-purpose flour
- 3 c. almond milk
Instructions
- Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
- Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
- In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
- Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat, season to taste with salt and pepper, then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.
- Bake until warmed through and bubbling around the edges, about 20 minutes. Top with "fried" onions and bake 5 minutes more.
Nutrition
Calories: 251kcalCarbohydrates: 17gProtein: 5gFat: 18gSaturated Fat: 3gSodium: 684mgPotassium: 481mgFiber: 5gSugar: 5gCalcium: 289mgIron: 2mg
Tried this recipe?Let us know how it was!