Here's a vegan green bean casserole that's creamy, cozy, and 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 it's ready in an hour!
Preheat your oven to 375 degrees. 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.