Making green bean casserole vegan and with real food is easy! Make this recipe with a dairy free condensed mushroom soup and gluten free fried onions or shallots. You can either make it on the stove top, or bake it in the oven for a crispy topping. Either way, it’s delicious and it is the perfect vegan casserole recipe for the holidays! Lower carb and whole 30 options included.
Alright my friends, this thanksgiving recipe was a reader request for the upcoming holidays. And I promise it’s easy, no weird ingredients either!
Converting classic holiday side dish recipes for a dairy free or vegan diet
Some of you may have grown up eating dairy products, while others of you have been vegan for as far back as you can remember. If you fit into the first category, you may have fond memories of family Thanksgiving dinners.
More specifically, you may remember the creamy green bean casserole. You know, the one with canned green beans, condensed cream of mushroom soup, and lots of crispy fried onions on top. That casserole is a classic holiday side dish must-make, just like the mashed potatoes, sweet potato casserole, and pumpkin pie, right?
Well, there’s no reason you need to pass on those classic sides, because I have recipes for dairy free and vegan side dishes that taste just as good (if not better!) than the originals!
If mashed potatoes were your favorite back then, now you can enjoy vegan mashed potatoes, made with white beans. Or, instead of the traditional pies for dessert, make my recipe for no-bake chocolate pecan pie bites. They’re just as tasty as the pie, but without the dairy!
And of course, my new favorite vegan casserole recipe…
Vegan green bean casserole
The inspiration for this incredible holiday side dish comes from one of the five ingredient casserole recipes from Food52. And you won’t believe it’s vegan!
- Cream of mushroom soup – I’ll show you how to make this using a condensed version of my vegan mushroom soup as the sauce. All you need are non dairy milk or coconut cream, mushrooms, spices, and a thickener. To make things even easier, all of these ingredients are easy to find at almost every grocery store.
- Green beans – Frozen or canned green beans can be substituted, you just want to make sure the frozen or canned green beans are thawed and lightly steamed al dente. Be careful not to overcook them, though; otherwise, the casserole will be too mushy.
- Slurry – To thicken the mushroom sauce, you’ll make a slurry of equal parts arrowroot starch and water or non-dairy milk.
- Shallots – Although you can use gluten free fried onions for the top of the casserole, my preference is to make crispy fried shallots. This gives the dairy free green bean casserole a crispy topping, but with a milder flavor. Plus, it’s a good option for anyone who may be sensitive to onions.
How to make this vegan casserole recipe
TWO COOKING METHODS
You can make this side dish from start to finish in an oven-safe skillet on the stove top, or transfer everything to a casserole dish and bake it. Either works!
You can even make it ahead! Everything, minus the fried shallots, can be made 1-2 days before serving. You’ll just need to pan-fry the shallots the day of.
STEP 1 – Make the topping
Making the topping is really easy to do. It’s just a matter of coating the shallots with oil and caramelizing them to bring out their sweetness. Of course, it makes them crispy, too.
During the last 3 minutes of cooking, add 1 tsp balsamic vinegar to help with caramelization.
STEP 2 – Cook the green beans
After you cook the shallots, you’ll remove them from the pan and use the same pan to steam the green beans. It usually takes 5 to 7 minutes, depending on how tender you like them.
Alternatively, you can a microwaveable bag of frozen green beans, or canned beans if you prefer them. If you use canned, be sure to drain them.
STEP 3 – Make vegan condensed cream of mushroom soup
In order to make this recipe for green bean casserole vegan, we have to make a substitute for traditional condensed cream of mushroom soup. To do this, you’ll saute mushrooms in vegan butter until almost all of the liquid is cooked out. It takes about 10 minutes, and the aroma is AMAZING!
After the mushrooms cook down, you’ll add coconut milk or cream and then use an arrowroot slurry to thicken the mixture.
STEP 4 – Assemble the casserole and bake (if desired)
First, you’ll stir the green beans into the soup mixture. Then, transfer everything to a casserole dish, or use the same oven-safe skillet you’ve been using all along. Top with crispy shallots and serve. Or, you can add gluten free fried onions or some nuts over the top. Then place the dish under a broiler set to 500°F, and broil for 2-3 minutes.
Making green bean casserole vegan and low carb is SO easy! Make this recipe with vegan condensed mushroom soup and gluten free fried onions, either on the stove top, or bake it in the oven for a crispy onion topping.
- 4 shallots or 1 large red onion, peeled and thinly sliced
- olive oil or avocado oil for frying, up to 1/4 cup, as needed
- 1 tsp balsamic vinegar
- 1 pound green beans, stems trimmed
- Kosher salt, as needed
- 2 tablespoons unsalted vegan butter or clarified butter (if you can tolerate dairy)
- 10 ounces sliced cremini mushrooms, washed
- 1 3/4 to 2 cups coconut milk or cream (2 cups for a thinner sauce)
- 1/2 teaspoon freshly ground black pepper
- 1/2 tsp onion salt
- Smoked paprika (optional)
- 2 garlic cloves, minced (1 tsp)
- Slurry – 1.5 tbsp cornstarch or arrowroot starch mixed with 1.5 tbsp non dairy milk or water
- Optional toppings: gluten free fried onions or toasted nuts
- Place sliced shallots in a large skillet and cover with oil. Pan-fry the shallots over medium to medium-high heat for 10 minutes, or until brown, stirring as needed to ensure even cooking.
During the last 3 minutes of cooking, add 1 tsp balsamic vinegar to help with caramelization. Transfer onions to a plate. Blot with a paper towel and season with a pinch of sea salt. Set aside.
- To the same pan, add 1/4 to 1/3 cup water or broth. Place green beans in a steamer basket over the water (optional). Bring to a boil over high heat. Reduce heat to medium, cover, and steam the green beans for 5 to 7 minutes, depending on how tender you like them. Alternatively, you can use frozen green beans and microwave them in the bag. Remove beans from the pot and set aside, then discard oil and water.
- Next, Add butter to the pan and set to medium-high heat. When the butter melts, add the mushrooms and kosher salt. Cook for about 10 minutes, stirring occasionally.
- Pour the coconut milk/cream into the pan with the mushrooms. Add 1/2 tsp onion salt , smoked paprika, garlic, and black pepper. Mix to combine, then bring to a light boil. Cook for 10-12 minutes, stirring often. Reduce heat to medium low for the last 5 minutes.
- Prepare your slurry. Mix 1.5 tbsp cornstarch or arrowroot with an equal amount of cold water. Add the slurry during the last 2 minutes of cooking, and mix thoroughly. This should help create a thick gravy/condensed mushroom soup consistency.
- When the mushroom sauce is thick and the edges of the pan are brown, add the green beans and toss together. Remove from heat and season with salt and pepper.
- Place green bean mixture in a casserole dish or use the same oven-safe skillet you started with. Top the casserole with crispy shallots and serve. For extra crispy topping, add Parmesan to the top of the casserole, then place the dish under a broiler set to 500°F, and broil for 2-3 minutes.
- Category: sides
- Method: stove top
- Cuisine: American
Keywords: green bean casserole, vegan, vegan casserole recipe, gluten free, low carb, dairy free, holiday side dish
Cheers to new traditions where EVERYONE can enjoy traditional holiday recipes, food allergies or not!