A really satisfying & easy to make veganized version of this traditional dish. I bet they won’t even realize its vegan!


1 lb of green beans (rinsed, trimmed & cut in half)

1 medium shallot (chopped finely)

2 cloves garlic (chopped)

2 cups mushroom (chopped finely - I used bella)

1 tsp better than bouillon vegetable base + a bit of water for water frying

2 tbl rice vinegar or white wine

3 tbl all purpose flour/gluten free flour (adding 1 more tablespoon if needed)

1 cup unsweetened almond milk

1/2 - 3/4 cups vegetable broth (I still used better than bouillon for this)

1 to 1 & 1/2 cups of fried onions (to make things easy, I got the trader joe’s brand -vegan)

salt & pepper to taste

oven safe pan or 8x8 baking pan

1. Bring a large pot of water to boil. Rinse and trim the green beans and add to the boiling water cooking for 5 minutes. Then drain the beans and rinse with cold water. Set them aside.

2. Preheat the oven to 400 degrees F (204 C)

3. Chop your shallot, garlic, and mushrooms. In a large frying pan add your better than bouillon plus a bit of water (about a 1/4 cup) over medium heat. Then add the shallot and garlic, stirring to combine. Water fry this for about 3 minutes. Add the rice vinegar, and continue to stir and fry for another minute. Add more water if needed, then add the mushrooms. Stir and cook for another 5 minutes until slightly browned. You can add a bit of salt and pepper at this point too.

4. Add in flour and stir so it doesn’t get too lumpy. Then add in the almond milk and vegetable broth (I still used Better than Bouillon for this part). Stir and continue to simmer until thickened about 7-10 minutes. Taste and add more flour if its too watery, or more broth if its too thick. Add more salt and pepper if desired.

5. Remove from heat and add 1/2 of your desired amount of fried onions, stir until combined. Then add in the green beans and stir until combined. If your pan is oven safe, you can keep it there and transfer to the oven. If not, transfer everything to a 8x8 baking pan before sticking into the oven. Top the casserole with the rest of the fried onions.

6. Bake for 10-15 minutes. Keep on eye on it, so that your fried onions don’t burn. In my oven that was 10 minutes.

7. Serve immediately. This serves 4; you can store leftovers in a glass container with a lid and it will last in the fridge for a couple of days. Perfect for those random meals that occur the days following Thanksgiving. Enjoy!

Watch here for the video version:

#vegan #nooil #greenbeancasserole #vegangreenbeancasserole #thanksgiving #thanksliving #thanksgivingrecipes #veganrecipes #veganfood

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