Vegan Green Bean Casserole

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Post Fri, Nov 18 2022, 3:26 pm
For anyone wanting to do the traditional Thanksgiving sides, this is a very good vegan (I.e. pareve) version of the Green Bean Casserole.

Vegan Green Bean Casserole

The classic Thanksgiving side dish becomes instantly more flavorful with the use of fresh green beans, shallots and mushrooms. This recipe is also vegan, owing to a quick, creamy sauce made with non-dairy milk and thickened with flour. You can save yourself the trouble of deep-frying onions by using store-bought French fried onions. They’re usually vegan, but be sure to double check the ingredient label to be sure.


Yield: 6 to 8 servings

Olive oil, for greasing the baking dish
1 tablespoon plus 2 teaspoons kosher salt
1½ pounds green beans, trimmed
2 tablespoons vegan butter
1 pound sliced white button or baby bella mushrooms
2 small or 1 large shallot, chopped
2 garlic cloves, minced
2 tablespoons unbleached, all-purpose flour
2 cups unsweetened soy, oat or almond milk
Black pepper, to taste
1½ cups store-bought fried onions


Heat the oven to 350 degrees and oil a 3-quart baking dish.

Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish. NOTE I always cook veggies in the microwave because it is easier. You don't want them to get too cooked either method because they will bake in the casserole

Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.

Place the flour in a small bowl and add ¼ cup of the non-dairy milk. Whisk together to create a slurry.

Pour the remaining 1¾ cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon. - It took me a bit longer to thicken the sauce to the consistency of canned mushroom soup or béchamel sauce which is the traditional "white sauce"

Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.
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