Vegan Classic Green Bean Casserole
Total time1 hr 10 min
Prep time25 min
Cook time45 min
4.9(16)
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Learn more →Ingredients
8 servings
For the casserole
- 2 lb fresh green beans, trimmed and cut into 2-inch pieces
For the sauce
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 10 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 ½ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp soy sauce
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp freshly grated nutmeg
For the topping
- 2 cups crispy fried onions
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain through a colander and set aside.
- 2
Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 6–8 minutes, until they have released their liquid and are golden brown at the edges.
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