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Mushroom-Free Vegan Green Bean Casserole with Caramelized Onions

  • Author: Abby Thompson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Sides
  • Method: Baked
  • Cuisine: American


This vegan green bean casserole tastes like the dish you grew up eating, minus the mushrooms and dairy products. Perfect for when the family’s over!


  • 4 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1/2 cup almond milk
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tahini
  •  2 cans green beans (14.5 ounces each)
  • 1 1/2 cups crispy french fried onions


  1. Preheat oven to 350 degrees F. Grease a medium casserole dish and set aside.
  2. Heat the olive oil in a saucepan over medium high heat. Add the onion and garlic, saute for 3-4 minutes, until onion starts to brown.
  3. Add the salt, pepper, dried thyme, paprika, and flour. Stir together until onions are coated with the flour mixture.
  4. Whisk in the broth, almond milk, nutritional yeast, and tahini. Turn heat down to medium low and allow to simmer until mixture is thickened about 2-3 minutes. While mixture is thickening, make sure to whisk ever so often to prevent clumps from forming and the bottom from burning.
  5. After the mixture has thickened, transfer it to a large bowl and stir in the green beans and 3/4 cup of the crispy onions. Transfer the green bean mixture to the prepared casserole dish and top with remaining crispy onions.
  6. Bake for 25 minutes, or until top is golden brown and filling is bubbling.
  7. Serve immediately. Stores in the refrigerator for up to a week.


  • Make sure you don’t let your onion mixture get TOO thick. If it does, just add in an additional 1/4 cup broth and whisk until it loosens up a bit.

Keywords: vegan green bean casserole, thanksgiving, sides