Vegan Green Bean Casserole

Vegan Green Bean Casserole
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  1. 3 cans of green beans, (no salt added)
  2. 1/2 tsp Sea salt and black pepper (season to taste)
  3. 2 Tbsp vegan butter
  4. 3 green onions, minced
  5. 2 tbsp garlic, minced
  6. 1 cup fresh mushrooms, rinsed (or 1 can)
  7. 2 Tbsp all-purpose flour
  8. 3/4 cup vegetable broth
  9. 1 cup unsweetened plain almond milk
  10. 1 1/2 cups fried onions (make sure they are vegan)
  1. Preheat oven to 400 degrees F
  2. In a skillet over medium heat, add vegan butter, green onions and garlic. Season with salt and pepper and stir. Cook for a few minutes, then add mushrooms.
  3. Cook until lightly browned.
  4. Add in flour and stir.
  5. Cook for 1 minute, then add in vegetable broth. Stir together.
  6. Add almond milk next and stir again.
  7. Turn the heat to low to allow the mixture to thicken. Cook for 5 more minutes, until thick and bubbly.
  8. Adjust seasonings as needed.
  9. Remove from heat and add the green beans and 1/2 cup of the fried onions.
  10. Mix well.
  11. Top with the other half of the fried onions.
  12. Bake for 15 minutes, or until slightly browned on top.
  13. Allow to cool.
  14. Enjoy!
  1. Adapted from Minimalist Baker

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