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Vegan Green Bean Casserole
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A dairy-free take on a comforting classic.
  • CourseSide dish
  • CuisineHoliday, Vegan, Vegetarian
4 people
4 people
  • 1 lb. green beans
  • salt and pepper, to taste
  • 2 Tbsp . Earth Balance Vegan Buttery Spread
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 2 Tbsp . all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup non-dairy milk
  • 4 oz. container Lars crispy onions, divided
Servings: people
  1. Preheat oven to 400 degrees F.
  2. Bring a large pot of water to boil and add the salt. Add green beans and cook for 5 minutes. Drain and set aside.
  3. In a large skillet over medium heat, add vegan butter and shallots and garlic. Season with salt and pepper and stir.
  4. Cook for 3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 4-5 minutes or until lightly browned.
  5. Add flour and stir. Cook for 1 minute, then slowly add in vegetable broth, whisking to incorporate.
  6. Add non-dairy milk and whisk to stir again. Season with a touch more salt and pepper bring to a simmer, then reduce heat to low to thicken. Cook for 7-8 minutes, or until mixture thickens. Taste and adjust seasonings as needed.
  7. Remove from heat and add 1/2 cup of the fried onions and all of the cooked green beans. Stir and top with remaining fried onions.
  8. Bake for 15 minutes, or until warmed through and lightly browned.
Recipe Notes

Adapted from

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