This from-scratch vegan green bean casserole is rich, creamy, and full of savory mushroom flavor. Made with fresh green beans, sautéed mushrooms, a silky vegan roux, and crunchy fried onions, it’s a plant-based take on the classic holiday favorite that everyone will enjoy.
Inspired by a beloved healthier version of green bean casserole, this recipe keeps the comforting flavors you expect but swaps dairy for plant-based ingredients. The homemade mushroom gravy is the star — creamy without milk or butter — and the crisp fried onions on top provide the perfect finishing crunch. It’s naturally dairy free and can be made gluten free with a few simple swaps.
Featured Comment
“I made this for Thanksgiving last year and it was a crowd pleaser! Only after it was gobbled by my family did I reveal it was vegan. No one could tell! 5/5 stars.” – Ellen
What You Need for Vegan Green Bean Casserole
The recipe has two main parts: the casserole base and the roux-based mushroom gravy. Below are the ingredients for each component.
For the Casserole
- Fresh green beans (trimmed)
- Bella mushrooms, chopped
- White onion, minced
- Minced garlic
- Fried onions (store-bought or homemade), divided
- Olive oil
- Salt and pepper
For the Roux & Sauce
- Olive oil
- White whole wheat flour (or all-purpose; use a GF blend to make gluten-free)
- Unsweetened almond milk (or any unsweetened plain non-dairy milk)
- Worcestershire sauce (use a gluten-free vegan version if needed)
- Vegetable broth
- Garlic powder and fresh thyme
- Salt and freshly ground pepper
Variations and Substitutions
Customize this casserole to suit your diet or pantry:
- Non-dairy milk: Any unsweetened plain plant milk works (soy, oat, cashew, etc.).
- Fried onions: Use store-bought crispy onions or make your own. For a different crunch, substitute toasted breadcrumbs or panko (use gluten-free panko if needed).
- Gluten-free: Use a certified gluten-free flour blend instead of wheat flour and ensure Worcestershire sauce and fried onions are GF.
- Herbs & flavor: Swap thyme for rosemary or sage in small amounts for a different herbal profile.
Frequently Asked Questions
What does this casserole taste like?
It’s savory and saucy with a pronounced mushroom and garlic character, similar to the classic green bean casserole but without dairy. The roux gives a creamy texture while the fried onions add a toasty crunch.
Do you need to cook the green beans first?
No. The fresh green beans cook in the oven as the casserole bakes. Trimming and placing them in the casserole dish raw works well with the sauce and oven time.
Why is my casserole too soupy?
If the casserole ends up watery, the roux likely didn’t thicken enough. Make sure the flour is fully cooked into the oil, then whisk in the non-dairy milk and cook until the mixture is noticeably thick before adding the broth and seasonings.
Ingredients (serves 8)
- 1.5 lbs fresh green beans, trimmed
- 1 tbsp olive oil (for sautéing)
- 8 oz bella mushrooms, chopped
- 1/8 tsp salt (for mushrooms)
- 1/2 medium white onion, minced
- 1 tbsp minced garlic
- 1.5 cups fried onions, divided
- 1/4 cup olive oil (for roux)
- 1/2 cup white whole wheat flour (or all-purpose or GF blend)
- 2 cups unsweetened almond milk (or other unsweetened plant milk)
- 1/2 tbsp Worcestershire sauce
- 1/2 tsp salt (for sauce)
- 1/4 tsp ground pepper
- 1 tsp garlic powder
- 1 tbsp minced fresh thyme
- 3/4 cup vegetable broth
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch casserole dish and set aside.
- Wash and dry the green beans. Trim the ends and place the raw green beans in the prepared casserole dish.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and 1/8 teaspoon salt and sauté 3–5 minutes. Add the minced onion and garlic and cook another 2–3 minutes until fragrant. Remove from heat and set aside.
- Make the roux: in a medium saucepan over medium-high heat, warm 1/4 cup olive oil. Add the flour and whisk until it forms a crumbly paste. Slowly pour in the almond milk while whisking continuously. Cook, whisking often, until the mixture thickens, about 3–5 minutes.
- Remove the saucepan from the heat and stir in the Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, thyme, and vegetable broth. Mix until smooth.
- Fold the sautéed mushroom mixture into the roux to form a creamy mushroom sauce.
- Pour the sauce over the raw green beans in the casserole dish and stir to combine so the beans are evenly coated.
- Cover the dish with foil and bake 40–45 minutes, stirring the beans every 15 minutes so they cook evenly. Bake until the green beans are tender.
- Once cooked, stir in 1/2 cup of the fried onions. Sprinkle the remaining 1 cup of fried onions over the top and serve warm.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave, or warm the casserole in a frying pan over low/medium heat until heated through, about 10 minutes.
To make ahead: prepare the casserole through step 7, allow it to cool, cover tightly, and refrigerate for up to 2 days. When ready to bake, continue with the recipe and add a few extra minutes to the baking time if necessary.
Serving Suggestions
This casserole makes a great vegan side for holiday meals or weeknight dinners. Pair it with cornbread stuffing, roasted root vegetables, mashed potatoes, or other favorite sides for a comforting, plant-based spread.
Nutrition (approximate per serving)
Calories: 218 kcal • Carbohydrates: 19 g • Protein: 4 g • Fat: 15 g • Fiber: 4 g • Sugar: 4 g
Nutrition information is estimated and should be treated as an approximation.