Vegan Green Bean Casserole Recipe
This healthy vegan Green Bean Casserole is made with fresh green beans, oven-baked crispy shallots, and a creamy mushroom sauce that is VEGAN! Easy, healthy and delicious, worthy of the holiday table.
How to Make the Best Vegan Green Bean Casserole
This vegan green bean casserole proves that you don’t need cream of mushroom soup from a can to create a rich, satisfying holiday side dish. Made entirely from scratch with fresh green beans, a homemade creamy mushroom sauce, and crispy oven-baked shallots, this healthier version delivers all the comfort and flavor you crave.
The secret to this dish is building layers of flavor—from the caramelized mushrooms and aromatic garlic to the umami boost from miso paste. The result is a silky sauce that coats each tender-crisp green bean perfectly. And those crispy shallot rings on top? They add the perfect crunch that makes this casserole irresistible.
Whether you’re cooking for a vegan guest or simply looking for a lighter take on the classic, this green bean casserole is worthy of any holiday table. It’s easy enough for a weeknight dinner yet impressive enough for Thanksgiving or Christmas gatherings.
Vegan Green Bean Casserole
This healthy vegan Green Bean Casserole is made with fresh green beans, oven-baked crispy shallots, and a creamy mushroom sauce that is VEGAN! Easy, healthy and delicious, worthy of the holiday table.
Ingredients
Crispy Shallot Topping
Creamy Mushroom Sauce
Instructions
Prepare the Green Beans
- Preheat oven to 350°F.
- Bring a pot of salted water to a boil (12 cups water + 1 tablespoon salt). Once boiling, add the green beans and simmer until tender-crisp, about 5-6 minutes. Drain and rinse with cold water. Set aside.
Make the Crispy Shallot Topping
- While water is boiling, thinly slice the shallot or onion into rings. Place on a parchment-lined sheet pan, separate the rings, drizzle with olive oil, and sprinkle with panko, salt, and pepper, tossing to coat well.
- Bake 17-20 minutes, stirring halfway through, until lightly golden. Note: Shallots will brown faster than onions, so watch closely. Don't let them get too dark as they'll bake again with the casserole.
Make the Mushroom Sauce
- In a heavy bottom pot, heat the oil over medium heat. Add the onions and mushrooms and sauté 5-6 minutes, stirring.
- Add the garlic, thyme, salt, and pepper. Continue cooking until the mushrooms release their liquid and begin to caramelize, another 5-6 minutes.
- Sprinkle with the flour and toast, stirring for 60 seconds. Add the veggie broth and stir well to incorporate.
- Bring to a simmer, stir in the nut milk and miso paste. Once simmering and slightly thickened, turn off heat. Add dijon mustard or lemon zest if desired for tanginess.
Assemble and Bake
- Place the blanched green beans in a greased 8×8 baking dish. Pour the mushroom sauce over top, spreading it out evenly.
- Top with the crispy shallots.
- Bake uncovered for 20-25 minutes, until golden and bubbling.
Notes
- For a gluten-free version, use GF flour blend and gluten-free panko.
- The crispy shallot topping can be made ahead and stored in an airtight container.
- This casserole pairs perfectly with holiday meals or as a comforting weeknight side.
