Ready for a classic side dish for the holidays? Green bean casserole gets a vegan makeover with a few easy ingredient swaps. No condensed soup needed, easy to make, and absolutely delicious. Family members who follow a vegan diet can still enjoy this holiday favorite.
Disclaimer: The recipe is sponsored by Pero Family Farms. All opinions are our own.
This green bean casserole is prepped and ready to pop in the oven in just 10 minutes. Or, it can be assembled ahead of time to save time during your day of holiday prep.
Well it is almost here, the holiday season! We have been busting out some healthier versions of a few classic recipes for your family to enjoy. Roasted Turkey with Citrus & Sage, roasted acorn squash, and mashed sweet potatoes. Yes, just typing these words are making me hungry! Well, I have a few family members that are vegan so I wanted to come up with a classic side dish that they could still enjoy. This Vegan Green Bean Casserole maintains all of the favorite savory flavors but in a vegan friendly dish.
And why wait until Thanksgiving? This green bean casserole is a delicious and nutritious side dish that you can enjoy all year long! Green beans, fresh mushrooms, garlic, and onions all cook together in an Almond milk based sauce! This casserole can be made ahead of time and popped into the oven when ready to serve, too.
Health Benefits of Green Beans
Green beans are a wonderful vegetable to add to your weekly menu. They are loaded with powerful anti-oxidants, fiber, and Vitamin C! They contain high levels of iron, can help protect you from certain heart disease, and are great for our bone health, too. Green beans are also loaded in Vitamin A which is essential for our vision health.
Key Ingredients for this Vegan Green Bean Casserole
How to make this Vegan Green Bean Casserol
Step 1: Make the sauce
First start by heating the oil in a skillet over medium high heat. Then add the onion and garlic and cook for about 2-3 minutes.
Next add in the mushrooms, salt, and pepper and let cook for another 3-5 minutes or until browned. Then add in the flour and stir to coat the veggies. Slowly whisk in the vegetable stock and then in the almond milk. Bring to a slow simmer, reduce heat to low and let cook for another 5-7 minutes, or until the sauce thickens.
Step 2: Add green beans and bake
Chop the green beans and add to the sauce. Stir to coat evenly. Transfer to an 8×8-inch baking dish. Top with the fried onions and bake in the oven for about 10-15 minutes, or until bubbly and browned on top.
Serve hot and enjoy!
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Vegan Green Bean Casserole
- 2 tablespoon olive oil
- 1/4 cup chopped onion
- 2 cloves garlic minced
- 8 ounce baby Bella mushrooms chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon flour
- 3/4 cup low-sodium vegetable broth
- 1 cup unsweetened plain almond milk
- 2 12 oz. bags Pero Family Farms® green beans, cooked according to package directions
- 1 cup crispy fried onion topping
- Preheat oven to 400F.
- Heat oil in skillet over medium heat. Add onion and garlic and cook 2-3 minutes. Add mushrooms, salt and pepper. Cook 3-5 minutes or until browned. Add flour and stir to coat veggies. Slowly whisk in stock, then almond milk. Bring to a simmer, reduce heat to low and let cook 5-7 minutes, or until sauce thickens.
- Chop green beans and add to sauce. Stir to coat. Transfer to 8×8-inch baking dish. Top with fried onions and bake in oven 10-15 minutes, or until bubbly and browned on top.