Vegan Green Bean Casserole
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Here’s a creamy, cozy vegan green bean casserole that rivals the classic. With a savory mushroom sauce, tender green beans, and a crispy panko topping, it’s the perfect holiday side dish that everyone can enjoy. With simple ingredients, it’s easy to make and ready in an hour!
This is my take on the classic green bean casserole, and if you grew up loving the original, this version is every bit as comforting and satisfying. It delivers all the familiar flavors and textures, just made from scratch with simple, plant-based ingredients.
Instead of using store-bought cream of mushroom soup, I make a savory mushroom sauce from scratch and blend in cashews for richness and creaminess. Fresh green beans get folded into the sauce, then everything is baked until hot and bubbly. I finish it off with sweet fried onions and crispy panko on top for that irresistible crunch.
It’s surprisingly easy to make and doesn’t require hours in the kitchen. The whole dish comes together in about an hour, making it a dependable, veggie-forward side that fits right in on a holiday table or any cozy dinner menu.
Make ahead instructions
I love that this green bean casserole can be prepped ahead of time, which makes it perfect for holidays. I make the mushroom sauce in advance, assemble the casserole with the green beans, and cover it tightly in the fridge. Right before baking, I add the fried onions and panko on top, then pop it in the oven so the topping stays crisp and golden.
Vegan Green Bean Casserole Recipe
Ingredients
- 1 recipe Magic Mushroom Sauce
- 1 ½ lb green beans (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 large onion (thinly sliced)
- 1 cup panko
Instructions
- Begin by making the easy to make Magic Mushroom Sauce.
- Preheat your oven to 375 degrees Fahrenheit. Cover the bottom of an 11"x9" casserole dish with a thin layer of the mushroom sauce. Top with half the green beans, then half the remaining mushroom sauce. Repeat once more. Pour ½ cup of water over the top then seal tightly with aluminum foil.1 ½ lb green beans
- Bake in the preheated oven for 30-40 minutes, or until hot, bubbling and the green beans are soft.
- While the green bean casserole is in the oven, prepare the topping. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onion and cook until it is soft and brown, about 8-10 minutes. Add the panko to the pan and let it brown, about 2 minutes.1 tablespoon olive oil, 1 large onion, 1 cup panko
- Once the green beans are soft, mix them around in the casserole dish, pour the topping over the casserole and serve immediately.
Nutrition
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This dish was amazing. I made it for Easter as my hubby and I are on this Whole30 program. Thank you for sharing the recipe!
Yay! I’m so happy you liked it!
Can u use canned green beans? My mom needs very soft foods.
I haven’t tried it with canned beans but if your mom needs it to be extra soft then I think that would be a great idea!
If I use frozen green beans instead of fresh, would I just eliminate the 1\2 cup water poured over the top? Thank you!
While I haven’t tried it, I suspect that would work just fine.
DIisclaimer: I am NOT a mushroom person, especially cooked mushrooms. There are few foods that I loath with quite as much passion as mushroom soup.
My husband requested Green Bean Casserole for Thanksgiving. With great scepticism I set out to find a dairy allergy friendly recipe that didn’t make me gag to cook.
I prepared the magic mushroom sauce to a T. Unfortunately, I have to go back to the store because my taste testing turned into eating a bowl of soup, and then I didn’t have enough left to make the casserole.
If this had been the mushroom soup of my childhood, I may not have spent the last twenty some years of my life believing that mushrooms were gross and mushroom soup was of the devil.
I haven’t yet made the casserole, but the mushroom sauce is magical and life changing. I’m very excited to try the green bean casserole now.
That is seriously THE BEST compliment ever! I’m so so happy you like the soup!
I’d like to make in advance and re heat for a party! What are your recommended time and temp for reheat?
If you have access to the oven for 40 mins, you could simply assemble the casserole and bake it right before serving it. Otherwise, I would bake it for no more than 30 minutes then reheat/ finish cooking it for 15 mins. Undercooking it a little will ensure it doesn’t overcook when you reheat it. 🙂
Approx ow many does this recipe serve? Wanting to make it as a side dish for a party of 30!
It will serve 6 as a part of a regular dinner or 8 if you’re serving it for a bigger, Thanksgiving style dinner. 🙂
Question: How far ahead can you make the Magic Mushroom sauce? I’d like to make this for Thanksgiving but there is only so much time.
It keeps well for several days in your fridge! You can definitely make this ahead of time. You can prep the casserole up to the point where it goes into the oven up to a day ahead. Just add a couple minutes to the cooking time as you’ll be cooking it from cold. I hope you have a great Thanksgiving!
The green beans need to be blanched first. Even after an hour mine were still crunchy. Next time I’d probably also use a non-dairy milk instead of water on top of the casserole. I did like the mushroom recipe just the way it was however.
The beans definitely do have a little crunch to them still, but that’s the way I like it. Blanching them would be a great idea if you like them softer. If you’re subbing non-dairy milk, just make sure it’s not one that is too flavorful or overly sweet. 🙂
This was delicious, but took WAY longer then 40 minutes. Definitely only going to make when i have plenty of time. Starving after the gym was not the right time to try this..
Oh no, I just re-read the recipe and realized I didn’t account for making the Magic Mushroom Sauce. I’ve updated it now. Hope you weren’t hungry cursing me too much!!
I love it! It’s the best when you don’t tell them and they love it. 🙂
We always do a turkey. Ham would be deelish though!
Thank you so much for the pin!!
Thanks, Mel! That mushroom sauce really is to die for. 🙂
I’ve been totally obsessed with the magic mushroom sauce. I’ve decided that it’s good with EVERYTHING lol!
Thank you for this recipe Kristen,
This is on the menu for tonight!
Jim
You’re so welcome!!