Vegan Green Bean Casserole

Vegan Green Bean Casserole Recipe

By Loving It Vegan

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 25 minutes


2 and 1/2 pounds Frozen Green Beans (1100g) ~9 cups

1 Tbsp Olive Oil

1 tsp Crushed Garlic

2 and 1/2 cups Cremini Mushrooms (240g) Sliced

1 Tbsp Soy Sauce or Tamari

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

1 Tbsp Cornstarch

6 ounces Crispy Fried Onions (170g)


1Bring a pot of water to the boil and then add in the green beans and flash boil them for 3 minutes. Then drain the green beans and add to a mixing bowl. Set aside.

2Preheat the oven to 350°F (180°C).

3Add the olive oil and crushed garlic to a frying pan along with the sliced cremini mushrooms and soy sauce and sauté until the mushrooms are softened. Add the coconut milk and heat with the mushrooms until it reaches a simmer.

4Mix the cornstarch with a little cold water into a paste and add it to the soup stirring vigorously and keep stirring for a few more minutes until the soup is thickened.

5Pour your mushroom soup in with your green beans in the mixing bowl and add in a 1/3 cup of crispy fried onions. Mix in.

6Transfer to a 9x13 baking dish and place into the oven to bake for 20 minutes. After 20 minutes remove it from the oven and add the remaining crispy fried onions to the top of the dish and then return to the oven to bake for a further 5 minutes until the onions are browned on top. Remove from the oven and let the dish cool on a wire cooling rack for a few minutes before serving.

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