Vegan Green Bean Casserole
The Vegan Green Bean Casserole is a plant-based adaptation of the classic American dish. Rooted in the popularity of the traditional Green Bean Casserole, commonly associated with Thanksgiving, the vegan version substitutes dairy and animal products with plant-based alternatives. The dish typically features green beans, vegan mushroom sauce, and crispy fried onions, providing a cruelty-free and dairy-free option for those following a vegan lifestyle. While the exact origin of the vegan version may not be pinpointed, it aligns with the broader trend of creating plant-based alternatives to traditional recipes, offering a delicious and compassionate twist on a well-loved classic.
Ingredients
FOR THE ONION TOPPING
- 1 small onion thinly sliced
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. Panko bread crumbs
- 3 tbsp. all-purpose flour
FOR CASSEROLE
- 1 lb. green beans trimmed
- 6 tbsp. extra-virgin olive oil divided
- 2 medium shallots finely chopped
- 8 oz. sliced mushrooms
- 2 cloves garlic minced
- 1/4 c. all-purpose flour
- 3 c. almond milk
- Kosher salt
- Freshly ground black pepper
Instructions
- Make onion topping. Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375.
- Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
- In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
- Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.
- Bake until warmed through and bubbling around the edges, about 20 minutes. Top with "fried" onions and bake 5 minutes more.
Video
Notes
Calories Per serving: Approximately 226 to 234 calories