Easy Vegan Green Bean Casserole

Easy Vegan Green Bean Casserole

Easy Vegan Green Bean Casserole
Course Side Dish
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 generous servings
Author Living Vegan Staff


  • 2 tsp Vegan Margarine
  • 12 oz. Sliced Mushrooms (fresh or canned)
  • 1/2 c Onion chopped
  • 1/3 c PLUS 1 Tbsp Flour
  • 1/2 tsp Salt
  • pinch Pepper
  • 14-16 oz. Vegetable Broth
  • 1 lb. Green Beans you can also used canned
  • French Fried Onions
  • 1 c Coconut Milk Cashew Cream, Vegan Creamer or Almond Milk, you can even make a white sauce using flour and almond milk
  • splash White Wine OPTIONAL


  • In a large stock pot over medium high heat, saute onion in vegan margarine.
  • Once the onions are translucent, add the white wine (just a splash) and allow to cook until all of the alcohol has evaporated and add the sliced mushrooms.
  • Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture.
  • Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Reduce heat and stir in cream of choice.
  • Simmer, uncovered for about 15 minutes, stirring occasionally.
  • Preheat oven to 375 degrees.
  • Toss the soup mixture with the green beans and place into an 8"x8" pan that you have prepared with cooking spray.  I personally like to add some of the crispy French Fried Onions in with the onions as well as use them for a topping, but I'll leave that up to you :)
  • Top with the crispy French Fried Onions and bake until golden and bubbly.