The Best Vegan Green Bean Casserole Recipes

THE BEST VEGAN GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a mixing bowl, combine thinly sliced onion, flaxseed, salt, and pepper. Mix well to coat onions; let sit for 5 minutes.
• Spread onions on prepared sheet and bake 15 minutes until lightly brown around the edges. Set aside.
• Meanwhile, place green beans in a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Remove from heat and transfer beans to a 2½-qt. baking dish.
• To make gravy, combine diced onion, mushrooms, and garlic in a saucepan over medium heat. Cover pan and cook, stirring occasionally, for 7 to 10 minutes or until onions start to turn translucent. The mushrooms will release enough liquid to keep the vegetables from sticking to the pan.
• In a medium bowl, whisk together oat flour, broth, vinegar, and Italian seasoning; season with salt and pepper. Add broth mixture to mushroom mixture; cook for 3 to 5 minutes more, or until gravy thickens.
• Transfer half of gravy to a blender. Purée until smooth. Return puréed mixture to saucepan and stir well.
• Pour the gravy over the green beans in the casserole dish. Scatter browned onions and almonds over the top. Bake about 20 minutes or until heated through.

VEGAN GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until casserole is bubbly and top is golden brown, 25-30 minutes.

VEGAN GREEN BEAN CASSEROLE

Steps:

• Heat the oven to 350 degrees and oil a 3-quart baking dish.
• Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.
• Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.
• Place the flour in a small bowl and add 1/4 cup of the non-dairy milk. Whisk together to create a slurry.
• Pour the remaining 1 3/4 cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
• Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.

THE BEST VEGAN GREEN BEAN CASSEROLE

Steps:

• Beans:.
• Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
• Sauce.
• Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
• Topping.
• Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
• To Assemble.
• Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.