Vegan Green Bean Casserole
A creamy, lighter vegan green bean casserole with fresh green beans and mushrooms tossed in a silky gravy made with vegan butter and soy milk.
Servings: 8 servings
Ingredients
- 2 pounds green beans , trimmed
- 6 tablespoons vegan butter , divided (I use Earth Balance)
- 1 yellow onion , diced
- pinch salt
- 2 garlic cloves , minced
- 16- ounces sliced mushrooms
- 1/4- cup all-purpose flour
- 2 cups Silk Original Soymilk
- 1 teaspoon salt , or to taste
- 1/4 teaspoon fresh ground pepper , or to taste
- 1/8 teaspoon ground nutmeg , or to taste
- Homemade French "Fried" Onion Rings Recipe
Instructions
- Prep. Preheat oven to 350ºF. Lightly grease a 9x13 casserole dish with cooking spray and set aside.
- Cook the beans. Fill a saucepan with water and bring to a rapid boil. Add green beans to the boiling water and cook for 3 minutes, or to your desired tenderness. DON'T overcook, the beans will be mushy if you do. Rinse the beans under cold water until they're completely cooled, then drain thoroughly and place in a large mixing bowl. Set aside.
- Sauté the veggies. In the meantime, melt 3 tablespoons of butter in a large skillet. Add onions to the skillet and season with a pinch of salt. Cook over medium heat for 3 minutes, or until soft, stirring occasionally. Add the mushrooms, turn up the heat to medium-high, and continue to cook for 4 minutes, stirring occasionally.
- Combine the veggies. Remove from heat and transfer the mushroom mixture to a large mixing bowl with the green beans. Set aside.
- Make a roux. In the same skillet, melt 3 tablespoons butter over medium heat. Whisk in flour; continue to whisk for about 1 minute, or until the flour mixture turns light brown.
- Make the sauce. Slowly pour in the soy milk and continue to whisk and cook for 4 minutes, or until thickened. Season with salt, pepper, and nutmeg; remove from heat. Taste for seasoning and adjust accordingly. Let stand for 5 minutes.
- Put it all together. Stir the sauce and pour it over the green beans and mushrooms; toss to combine and coat evenly. Transfer the green beans mixture to the previously prepared casserole dish.
- Bake. Bake the casserole for 30 to 35 minutes or until the sauce bubbles. Remove from oven and let stand for several minutes.
- Add the onion topping. Give it a good stir and sprinkle over crispy fried onions for serving.
Notes
- Nutritional information does not include the crispy onions topping.
- Store leftovers airtight in the fridge and reheat within 3 days.
- Freeze tightly wrapped in plastic wrap or foil, or in a freezer-safe container for up to 4-6 months.
Nutrition
Calories: 154kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 398mg | Potassium: 514mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1310IU | Vitamin C: 16.3mg | Calcium: 123mg | Iron: 1.9mg
