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Vegan Green Bean Casserole
Vegan Green Bean Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Vegan green bean casserole: Fresh green beans in creamy mushroom sauce topped with homemade crispy onions. Perfect for any meal, not just Thanksgiving.
Ingredients:
  • 2 sweet onions, halved and thinly sliced, divided
  • Canola oil, for frying
  • 1/4 cup cornstarch
  • Kosher salt, plus more for seasoning
  • 1 pound green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup thinly sliced shiitake mushrooms
  • Freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 cup full-fat coconut milk
  • 1 teaspoon soy sauce, plus more to taste
Instructions:
  • Preheat the oven to a toasty 400°F.
  • Soak half of the sliced onions in a medium bowl filled with cold water, enough to cover them, for 10 minutes.
  • In a Dutch oven or large, heavy-bottomed pot, fill with oil to 1-inch depth. Heat the oil to 375°F. Prepare a plate with a paper towel.
  • Drain and pat dry the onions: Drain the soaked onions and pat them dry with a paper towel.
  • Coat the soaked onions with cornstarch by tossing them in a clean, dry bowl until fully coated.
  • Fry the onions in batches in hot oil until golden, about 5 to 7 minutes, stirring occasionally. Drain the fried onions on a paper-towel lined plate and sprinkle with salt.
  • Prepare the green beans: While the onions sauté, boil a large pot of water. Season with 1 tablespoon of salt, then add the green beans and cook for 5 minutes.
  • After blanching, immediately transfer the green beans to a bowl of ice water to preserve their vibrant color. Finally, drain and set aside.
  • In a large skillet set over medium heat, warm the olive oil. Add the garlic, mushrooms, and remaining onions. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are deeply browned, about 12 to 14 minutes. Take your time to maximize the rich mushroom flavor.
  • For the mushroom sauce: Sprinkle flour over the mixture and stir until combined, cooking for another minute. Add the broth, coconut milk, and soy sauce, and bring to a simmer. Let it thicken by simmering, stirring occasionally, for 3 to 5 minutes.
  • Complete the casserole by taking the skillet off the heat. Enhance the flavor with additional soy sauce, salt, and pepper based on your preference. Mix in the green beans and 1/4 of the fried onions. Transfer everything into an 8x8-inch glass or ceramic baking dish.
  • Bake the casserole for 10 minutes. Stir the mixture and top with the remaining fried onions. Bake for an additional 5 minutes until the onions are heated through. Serve and enjoy! If you loved the recipe, kindly leave a rating below!

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