Green bean casserole was a dish it took me a while to warm up to, I mean, it has mushrooms in it people, MUSHROOMS. p.s. I hate mushrooms, always and forever. At Thanksgiving I was always first to dive into the mashed potatoes and gravy and last to get at the stuffing and green bean casserole (stuffing is still iffy for me). After a while, I discovered that, um this casserole has crispy fried onions on top and gets all bubbly and delicious, so let’s give it a try. Needless to say, I ended up loving that crispy/bubbly combination, but didn’t so much love the condensed creepy mushroom soup that went into making it. Last year, I made a version of vegan green bean casserole from Fat Free Vegan that satisfied my craving, but still, it had mushrooms, so I wasn’t totally sold. I love a good caramelized onion, so I knew I wanted to be heavy on the caramelized onion and crispy onion, super low on the mushroom part.
After tinkering and trying to get at that crispy on the top, bubbly in the middle texture, I finally landed on this vegan green bean casserole compromise. Once I figured out that I didn’t need all the extra steps of caramelizing the onions separate, making a roux before putting everything together, etc., things got a lot easier. The best thing about this casserole is that, just like its original counterpart, it’s a mix and bake kind of dish. Rather than dirtying 2 extra pans and waiting even longer for the casserole to be ready; mix, bake, top, done! The filling becomes all bubbly and crispy on the edges, while the top is crunchy and beans get nice and cooked all the way through. At first, I thought I would want the green beans to stay crunchy, but it turns out, I like them nice and overdone. You might think this is a crime against vegetables, but I wouldn’t have it any other way!
The crispy onions on the top are optional, but really, it’s Thanksgiving, so why wouldn’t you? Sidenote: I gave my dad a whole can of those crispy french fried onions as part of his birthday gift one year, because we used to have to buy 2 cans around Thanksgiving, one for him and one for the casserole. He doesn’t eat them straight out of the can anymore, but seeing that container always makes me think of him popping it open to swipe a couple handfuls of fried onions.
The perfect vegan green bean casserole, minus the mushrooms!
- 1 pound fresh green beans (ends snapped off and cut in half)
- 1 onion (chopped)
- 1/2 cup almond milk
- 1 cup vegetable broth
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1/3 cup nutritional yeast
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- pinch of red pepper flakes
- French fried onions (for topping)
- Preheat oven to 350 degrees F. Grease a medium casserole dish and set aside.
- In a large bowl combine the green beans and chopped onion, set aside.
- In a medium bowl, whisk together the almond milk, vegetable broth, all-purpose flour, cornstarch, nutritional yeast, salt, black pepper, smoked paprika and red pepper flakes. Makes sure the flour and cornstarch are broken up and dissolved into the liquid.
- Pour the liquid mixture into the bowl with the green beans and onions and stir to combine.Transfer mixture to prepared casserole dish. Top with french friend onions.
- Bake for 50-60 minutes, or until mixture is bubbling and green beans are very tender.