Vegan Green Bean Casserole Recipe
Love green bean casserole but want a delicious vegan option? This recipe offers a plant-based twist on the classic. Crisp green beans are coated in a creamy vegan sauce and topped with a satisfying crunch. Simple to prepare and perfect for a potluck or weeknight side dish, this green bean casserole is one of our favorites!
Why You’ll Love This Vegan Green Bean Casserole Recipe
- Nailed the Nostalgia, Missed the Meat? This casserole satisfies your craving for that classic green bean casserole taste, but with a plant-based twist that keeps things light and delicious.
- Creamy Dream, Dairy-Free Delight: Forget the heavy cream and condensed soup! This recipe creates a rich and creamy sauce using plant-based magic, so you can indulge without guilt.
- Surprise and Delight: Even veggie skeptics will be impressed by how flavorful and satisfying this vegan version is. It’s a delicious twist on a familiar favorite.
- Weeknight Win or Potluck Powerhouse: Whip it up for a quick and easy side dish that lifts any dinner, or bring it to a potluck and watch it disappear.
- Texture Tango: The creamy sauce gets a wonderful contrast from a simple, crunchy topping. Each bite is a party in your mouth!
- Faster Than You Think: Don’t let the flavor fool you! This casserole comes together surprisingly fast, making it perfect for those busy weeknights.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Green Bean Casserole with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat the oven to 355°F (180°C).
Blanch the green beans
Bring a large pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until crisp-tender. Drain immediately and transfer to a bowl of ice water to stop cooking. Drain again and set aside.
Make the creamy sauce
In a non-stick skillet over medium heat, melt 2 tablespoons of vegan butter. Add the garlic and cook for 1-2 minutes, or until fragrant. Stir in the flour and cook for another minute, whisking constantly to create a roux (a paste made from fat and flour that thickens sauces).
Whisk in the almond milk and nutritional yeast. Bring the mixture to a simmer and cook for 3-4 minutes, whisking occasionally, until thickened. Season with salt and pepper to taste.
Assemble the casserole
Grease a casserole dish. Add the blanched green beans and pour the creamy sauce over them.
Make the panko topping
In a small bowl, combine the panko breadcrumbs with the melted vegan butter. Stir well to coat the crumbs evenly.
Top the casserole with the panko crumb mixture. Bake for 10-15 minutes, or until the panko is golden brown and the casserole is bubbly around the edges.
Recipe Notes and Expert Tips
Here are some helpful notes and expert tips to ensure your vegan green bean casserole steals the show:
- Blanch or Steam, Don’t Boil: Boiling can turn your green beans mushy. Blanching (cooking briefly in boiling water then stopping the cooking with ice water) keeps them crisp-tender and vibrant green. Aim for 3-4 minutes of cooking time, then straight to the ice bath!
- Fresh or Frozen? Both work! Frozen green beans are a great time-saver, and often pre-cut for convenience. If using frozen, skip blanching and simply add them to your casserole frozen. They’ll cook through in the oven.
- Nutritional Powerhouse: Nutritional yeast adds a cheesy, umami flavor that vegans often crave. It’s also a good source of B vitamins and protein, making this casserole a more balanced dish.
- Sauce Thickness: The sauce should be thick enough to coat the green beans without being runny. If your sauce seems thin after simmering, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) a little at a time until it reaches your desired consistency.
- Golden Crunch: Panko breadcrumbs are essential for that satisfying textural contrast. Want an extra crispy topping? Broil your casserole for the last minute or two of baking, keeping a close eye to avoid burning.
- Flavor Boost: For an extra pop of savory goodness, add a ¼ cup of chopped walnuts or pecans to your panko crumb mixture.
- Roasted Veggie Medley: Feeling adventurous? Roast some additional chopped vegetables like red onion, bell peppers, or broccoli alongside your green beans for added color, flavor, and nutrients.
How to Store Vegan Green Bean Casserole
Let’s face it, sometimes this casserole is just too good to resist going back for seconds (or thirds!). But what about those leftovers? Here’s how to store your vegan green bean casserole for future enjoyment:
Store It Tight: Leftovers are best stored in an airtight container in the refrigerator. This helps prevent them from drying out or absorbing any unwanted fridge odors.
How Long Will It Last? Aim to enjoy your leftover casserole within 3-4 days. Reheating can affect the texture of the panko topping, so plan accordingly.
Oven Revival: For the best results, reheat your casserole in the oven. This helps revive the crispy topping and warm everything through evenly. Aim for 350°F (175°C) for 15-20 minutes, or until heated through.
Eliminate dryness: If you find the casserole a bit dry after reheating, whisk in a splash of vegetable broth or plant-based milk for a quick moisture boost.
What to Serve With Vegan Green Bean Casserole
Your vegan green bean casserole is a winner, but what to pair it with? Don’t worry, we’ve got you covered!
Creamy Vegan Mashed Potatoes: This classic comfort food is the ultimate partner for your casserole. Silky smooth and flavorful, it adds a touch of richness that complements the green beans beautifully.pen_spark
Vegan Dinner Rolls: Warm, fluffy dinner rolls are a must-have for soaking up all those delicious casserole juices. Opt for store-bought vegan options or whip up a homemade batch for an extra special touch.pen_spark
Cranberry Sauce: A tart and tangy cranberry sauce is a traditional accompaniment to holiday meals, but it works beautifully with your green bean casserole, too. It adds a festive touch and a welcome burst of acidity.
More Easy Recipes for You to Try at Home
If you love our green bean casserole, then you should check out these delicious recipes!
- Vegetable Casserole
- Vegan Spam
- Vegan Alfredo Pasta
- Vegan Chicken Nuggets
- Vegan Pumpkin Mac and Cheese
Vegan Green Bean Casserole Recipe
Ingredients
- 4 cups green beans
- 4 tablespoons vegan butter
- 2 garlic cloves minced
- 2 tablespoons flour
- 2 tablespoons Nutritional yeast
- 2 cups almond milk
- Salt and pepper
- 1 cup panko bread crumbs
- ¼ cup vegan butter melted
- Fresh parsley to serve
Instructions
- Preheat the oven to 355°F (180ºC).
- Bring a large pot with water to boil and add the green beans, cook them for 10 minutes, or until bright green. Remove from the water and place them in a bowl with iced water.4 cups green beans
- Heat a non-stick skillet to medium, add the vegan butter and garlic, and cook for a few minutes, or until fragrant. Add the flour and cook for a couple of minutes, just until creamy. Add the milk and nutritional yeast and cook until it starts to thicken. Season with salt and pepper.4 tablespoons vegan butter, 2 garlic cloves, 2 tablespoons flour, 2 tablespoons Nutritional yeast, 2 cups almond milk, Salt and pepper, ¼ cup vegan butter
- Mix the panko breadcrumbs with the vegan butter.1 cup panko bread crumbs
- Grease a casserole dish and add the beans, top them with the sauce, and cover with panko bread crumbs.
- Bake for 10 minutes, or until the panko is golden brown.
- Serve with parsley and enjoy!Fresh parsley to serve
Notes
- Blanch or Steam, Don’t Boil: Boiling can turn your green beans mushy. Blanching (cooking briefly in boiling water then stopping the cooking with ice water) keeps them crisp-tender and vibrant green. Aim for 3-4 minutes of cooking time, then straight to the ice bath!
- Fresh or Frozen? Both work! Frozen green beans are a great time-saver, and often pre-cut for convenience. If using frozen, skip blanching and simply add them to your casserole frozen. They’ll cook through in the oven.
- Nutritional Powerhouse: Nutritional yeast adds a cheesy, umami flavor that vegans often crave. It’s also a good source of B vitamins and protein, making this casserole a more balanced dish.
- Sauce Thickness: The sauce should be thick enough to coat the green beans without being runny. If your sauce seems thin after simmering, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) a little at a time until it reaches your desired consistency.
- Golden Crunch: Panko breadcrumbs are essential for that satisfying textural contrast. Want an extra crispy topping? Broil your casserole for the last minute or two of baking, keeping a close eye to avoid burning.
- Flavor Boost: For an extra pop of savory goodness, add a ¼ cup of chopped walnuts or pecans to your panko crumb mixture.
- Roasted Veggie Medley: Feeling adventurous? Roast some additional chopped vegetables like red onion, bell peppers, or broccoli alongside your green beans for added color, flavor, and nutrients.
