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Vegan Green Bean Casserole
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Vegan Green Bean Casserole

This Vegan Green Bean Casserole combines fresh green beans with a creamy, savory white bean sauce and a crispy onion topping. It's made without mushrooms or canned soup and can be a delicious dairy-free side dish for Thanksgiving or any holiday meal!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 305kcal

Ingredients

  • 1½ pounds fresh green beans trimmed and halved crosswise
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely diced (about 1 cup)
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 15-ounce can cannellini beans drained and rinsed
  • ¾ cup unsweetened plain soy milk
  • ¼ cup vegetable broth
  • 3 tablespoons nutritional yeast
  • 2 teaspoons Dijon mustard
  • ½ teaspoon onion powder
  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon salt divided, plus more to taste
  • ¼ teaspoon black pepper
  • 2 teaspoons lemon juice

For the topping

  • 1 cup crispy fried onions such as French’s
  • ½ cup panko breadcrumbs
  • 1 teaspoon olive oil

Instructions

  • Preheat the oven to 400°F. Lightly grease an 8x8-inch baking dish.
  • Bring a large pot of water to a boil. Add the green beans and cook for 7-9 minutes, until tender with only a little bite. Taste one before draining, as thicker beans may need longer. Rinse under cold water to stop cooking, drain thoroughly, and pat dry with a clean kitchen towel.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and ½ teaspoon salt. Cook for 10-12 minutes, stirring occasionally, until softened and golden. Reduce the heat if needed to prevent burning. Add the garlic and thyme and cook for 30-60 seconds, until fragrant.
  • Meanwhile, blend the cannellini beans, soy milk, broth, nutritional yeast, cornstarch, Dijon, soy sauce, onion powder, pepper, and remaining ½ teaspoon salt until completely smooth.
  • Pour the sauce into the skillet. Bring to a gentle bubble over medium-low heat, stirring frequently, then cook for 2-3 minutes, until thick and creamy. Stir in the lemon juice, then taste and adjust the seasoning.
  • Fold the dried green beans into the sauce until generously coated. Transfer to the prepared pan and spread evenly.
  • Toss the panko with 1 teaspoon olive oil, then gently mix in the crispy fried onions. Sprinkle over the casserole.
  • Bake for 15-20 minutes, until bubbling around the edges and golden on top. Let stand for 10 minutes before serving.

Nutrition

Calories: 305kcal | Carbohydrates: 40g | Protein: 11g | Fat: 12g | Fiber: 9g