Vegan Green Bean Casserole
Hello & Happy Thursday!!
If there is one dish that was always a staple in my home growing up..
Its green bean casserole.
Whether it be the taste or appearance, I was not fond of this dish as a child. I can only recall enjoying the fried onions on top and that was the extent of it. As I grew older I of course loved green beans, but still wasn’t quite thrilled about green bean casserole. Whenever I think casserole, I picture the southern versions that are packed with cheese, dairy, cream of mushroom soup, bacon fat and just …everything you don’t want.
However, I love to explore vegan variations of classic dishes and for those who long for the green bean casserole sans heavy ingredients, this version will be your cup of tea!
What I love about this dish is the simplicity in the ingredients. All components are affordable, accessible, directions are easy, you don’t have to fry your own onions, there are multiple textures, and the shiitake bacon adds another dimension of flavor that is reminiscent of the classic version!
If you’re looking for the last addition to your holiday dinner..
You have to try my recipe for a classic vegan Green Bean Casserole with shiitake bacon!
Why this recipe rocks:
Packed to the max with veggies
No animal products
Non vegan approved
Eat Drink Shrink
25 minPrep Time
20 minCook Time
45 minTotal Time
- 8 cups green beans, rinsed, trimmed and cut in half (can use frozen)
- Sea salt and black pepper
- 2 Tbsp vegan butter or olive oil
- 1 shallot, minced
- 1/2 tsp onion powder
- 2 cloves garlic, minced
- 1 cup finely chopped mushrooms (button, baby bella or cremini)
- 2 Tbsp all purpose flour
- 3/4 cup vegetable broth
- 1 cup unsweetened plain almond milk
- 2 cups of vegan fried onions
- 1 packages of shiitakes (sliced)
- 1 tbs tamari
- 1 tbs liquid smoke
- 2 tbs coconut oil
- 1 tbs vegan Worcestershire
- 1 tsp red pepper flakes
- Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms in midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
- Preheat oven to 400 degrees and bring a large pot of water to a boil with salt and blanch the green beans for 4 minutes. If using a green variety, they will turn green! Drain and place in an ice water bath to halt the continuation of cooking, set aside.
- In a large skillet over medium heat, add vegan butter or olive oil to shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add cremini mushrooms. Season with onion powder and additional salt and pepper as desire. Cook for another 3-4 minutes or until lightly browned.
- Sprinkle in flour (or cornstarch or arrowroot) and whisk to stir and coat the vegetables. Cook for 2 minutes, then slowly add in the vegetable stock, whisking as you do to combine. Add almond milk and continue to whisk. Bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until you achieve a bubbly thick consistency. Taste and adjust seasonings as needed.
- Remove from heat and add 1/2 of the fried onions and the cooked green beans. Combine and throw in a casserole dish and top with diced shiitake bacon and remaining fried onions. Bake on 400 degrees for 10-15 minutes, or until slightly browned on top.