vegan bean casserole
Vegan Green Bean Casserole
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
A healthier version of an old classic. This Vegan Green Bean Casserole will be sure to please this holiday season without all the sodium, dairy, or MSG.
Course: Main
Cuisine: American
Servings: 8 cups
Calories: 100 kcal
Author: Brand New Vegan
Ingredients
  • 8 oz Crimini Mushrooms (diced)
  • 1/2 large Onion (diced)
  • 3-4 cloves Garlic (minced)
  • 1/3 cup Vegetable Broth (low sodium)
  • 2 Tbs Flour
  • 3/4 cup Vegetable Broth (low sodium)
  • 2 Tbs Soy Sauce (low sodium)
  • 1/4 tsp Salt, Pepper, Onion Powder,
  • 3/4 cup Almond Milk (unsweetened)
  • 2 cans French Style Green Beans (no salt added) (15 oz cans)
  • 2/3 cup French fried onion rings (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash and slice the mushrooms and add to a large stew pot.
  3. Chop the onion, mince the garlic, and add both to the pot.
  4. Stir in 1/3 cup of the veggie broth and simmer until veggies are soft.
  5. Whisk the flour into the remaining 3/4 cup of veggie broth and add to mix along with the almond milk.  

  6. Add the soy sauce, seasonings, and onion rings (if using).  

    Note:  A healthier alternative would be air fried onions.  

  7. Simmer on low heat until nice and thick.
  8. Rinse and drain the green beans and stir them into the soup.
  9. Simmer for 5 minutes until bubbly.
  10. Carefully pour mixture into an oven safe casserole dish.
  11. Bake at 350 for 15 minutes.
  12. Remove from oven and sprinkle remaining onion rings on top.
  13. Bake for another 5 minutes until topping is brown and crispy.
Recipe Notes

The French's French Fried Onion Rings are without a doubt the 'unhealthiest' ingredient in this recipe. But it's also kind of traditional, so I still use them. Plus it gives the beans a nice onion-y crunchy topping. So if you're watching your fat - you can leave these out completely.