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    You are in: Home / Recipes / Vegan Green Bean Casserole Recipe
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    Vegan Green Bean Casserole

    Vegan Green Bean Casserole. Photo by tendollarwine

    1/1 Photo of Vegan Green Bean Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    tendollarwine's Note:

    This recipe is kind of a mix of ideas I got from several recipes and I love it! I made it for my family for Thanksgiving and they ate the entire dish. This is by far one of the simplest recipes you can find. And it's cheap and easy to make! Definately let this sit for a while after you take it out of the oven. It won't look done, but once it sits and cools, the sauce will thicken up, and it stays hot for a really long time.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      In a pot over medium-high heat, add 2c of the soy milk, the sliced mushrooms, garlic, and black pepper. Slowly bring to a boil and reduce the heat to a simmer. Dissolve the corn starch into the remaining ½c of soy milk and add to the pot. Stir well for 5 minutes and remove from the heat.
    3. 3
      Drain the beans and pour them into a casserole dish. Add about 1c of the onions to the beans, as well as the soy milk mixture and toss. Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions are brown. Let the casserole sit for 10-15 minutes to set and cool.

    Ratings & Reviews:

    • on December 18, 2009


      An allergy-friendly take on a Thanksgiving classic! I made this with coconut milk and a whole bunch of fresh green beans. When I put in the cornstarch, I realized I was just making cream of mushroom soup, so I added used my immersion blender to chop the mushrooms even smaller, and then I added potato flakes to thicken it a little more, just the way I wanted it. Everyone loved it with Thanksgiving dinner, and no one minded that it was dairy-free and soy-free (checked your fried onions to be sure they are soy-free!).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2011


      Made with unsweetened almond milk, and a full 8oz button mushrooms. Fabulous replacement! It isn't QUITE as creamy as the regular version so I might up the milk a little next time. I'll also try using portabellos as they tend to lend more flavor. I used the big 6oz can of fried onions. And it seemed pretty spot on.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2009


      This dish was a big hit for Christmas dinner! It was loved by vegans, vegetarians, and carnivores alike! I made it just as written, only I used just one large can of the onions, which I thought was plenty for my taste. Anyway, my vegan cousin was so happy to have this recipe and was very thankful to have something yummy to eat! Thank you for a delicious recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Vegan Green Bean Casserole

    Serving Size: 1 (289 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 128.7
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 746.2 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 6.9 g
    Sugars 6.4 g
    Protein 7.0 g

    The following items or measurements are not included:

    French-fried onions

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