Vegan Green Bean Casserole

Vegan Green Bean Casserole Recipe

By Brand New Vegan


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)


1Preheat oven to 350 degrees.

2Wash and slice the mushrooms and add to a large stew pot.

3Chop the onion, mince the garlic, and add both to the pot.

4Stir in 1/3 cup of the veggie broth and simmer until veggies are soft.

5Whisk the flour into the remaining 3/4 cup of veggie broth and add to mix along with the almond milk.

6Add the soy sauce, seasonings, and onion rings (if using).  Note:  A healthier alternative would be air fried onions.

7Simmer on low heat until nice and thick.

8Rinse and drain the green beans and stir them into the soup.

9Simmer for 5 minutes until bubbly.

10Carefully pour mixture into an oven safe casserole dish.

11Bake at 350 for 15 minutes.

12Remove from oven and sprinkle remaining onion rings on top.

13Bake for another 5 minutes until topping is brown and crispy.

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