This holiday season, make a vegan green bean casserole that everyone can enjoy. Yes, that’s right — it’s possible to “veganize” the classic side dish. The secret? Non-dairy milk and vegan butter, along with fresh green beans and mushrooms. Top it all off with homemade fried onions and you’ve got yourself a delicious dish.
To make the “fried” onions for your green bean casserole, preheat the oven to 400 degrees Fahrenheit. (These onions are baked in the oven, so they’re healthier than their deep-fried counterparts.) You’ll need one yellow onion, thinly sliced, plus non-dairy milk, all-purpose flour, salt, pepper, and garlic powder. You can use gluten-free flour, if necessary.
In a large bowl, combine the sliced onions and milk. Let soak for 15 minutes, tossing occassionaly to make sure all of the onions are coated in milk.
In a separate bowl, combine the flour and spices. Whisk well.
Add a handful of sliced onions. Toss to coat in the flour mixture, then transfer to a large baking sheet lined with parchment paper or a silicone mat.
Repeat with the remaining onions, working in small batches. Add more spices and flour, if necessary. Coat generously with cooking spray.
Bake for 25 to 27 minutes or until crispy, tossing once halfway.
While the onions are baking, make the green bean filling and sauce. You’ll need about 1 pound of green beans, trimmed and halved, along with vegan butter, garlic cloves, onion, all-purpose flour, non-dairy milk, and mushrooms. For flavoring, you’ll need salt, pepper, and soy sauce or tamari.
Prepare a large pot of boiling water. Add the beans and boil until crispy and bright green, about 10 minutes. Drain immediately, transfer to a bowl, and set aside.
Meanwhile, reduce the oven’s temperature to 375 degrees Fahrenheit.
Melt 2 tablespoons of vegan butter in a saucepan over medium heat. Cook the onions and mushrooms until tender, about 5 to 7 minutes. Add the soy sauce and garlic and cook for 1 minute.
Add the mushrooms to the green beans.
In the same saucepan, melt the rest of the vegan butter over medium-low heat. Add the flour and whisk until golden brown and creamy.
To the leftover milk from the onions, add more milk until you have about 2 1/2 cups total. Slowly add the milk, whisking continously. Simmer until thick, about 10 minutes.
Pour over the green beans and mushrooms. Toss until the vegetables are completley coated.
Transfer to a greased casserole dish.
Bake for 15 minutes, top with fried onions, and bake for another 5 minutes. The onions should be golden brown, and the sauce should be bubbly.
Store leftover green bean casserole in the refrigerator for a few days. (If there are leftovers, that is!)
Vegan Green Bean Casserole
Oven-Baked "Fried" Onions
- 1 medium yellow onion thinly sliced
- 1 cup non-dairy milk plain
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Cooking spray
Green Bean Filling
- 1 pound green beans trimmed and halved
- 6 tablespoons vegan butter
- 3 garlic cloves minced
- 1/2 medium yellow onion diced
- 4 tablespoons all-purpose flour
- 2 1/2 cups non-dairy milk including drained milk
- 8 ounces mushrooms sliced
- 1 tablespoons soy sauce or tamari
- Salt and pepper
- To make the "fried" onions, preheat the oven to 400 degrees Fahrenheit. Soak the sliced onions in milk for 10 to 15 minutes, tossing occassionaly. Drain and set aside the milk.
- In a separate bowl, combine the flour and spices. Toss a handful of onions in the flour until coated. Transfer to a large baking sheet lined with parchment paper. Repeat with the remaining onions.
- Coat generously with cooking spray. Bake for 25 to 27 minutes or until crispy, stirring once halfway.
- To make the green bean filling, bring a large pot of water to a boil. Add the green beans and boil until crispy, about 10 minutes. Drain and set aside.
- In a saucepan over medium heat, melt 2 tablespoons of vegan butter. Cook the onions and mushrooms until soft, about 5 to 7 minutes. Add the garlic and soy sauce and cook for 1 minute. Add to the green beans.
- In the same saucepain, melt the rest of the vegan butter over medium-low heat. Add the flour and whisk until golden brown. Slowly add the milk. Simmer until thick, about 10 minutes, mixing continously.
- Add to green beans and mushrooms. Toss well and transfer to greased casserole dish. Bake for 15 minutes, add fried onions, and bake for another 5 minutes. Serve immediately.