Description
This Vegan Green Bean Casserole is a plant-based twist on the classic holiday favorite. Featuring fresh green beans in a creamy mushroom sauce made with almond milk, topped with crispy fried onions, it’s a comforting and flavorful side dish perfect for any occasion.
Ingredients
Scale
Vegetables
- 4 cups fresh green beans, trimmed
- 2 cloves garlic, minced
Sauce
- 1 can (10.5 oz) cream of mushroom soup (vegan)
- 1 cup almond milk
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Others
- 1 tablespoon olive oil
- 1 cup fried onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Blanch Green Beans: Bring a large pot of water to a boil and blanch the green beans for 3 minutes to soften slightly while retaining their color and crunch.
- Ice Bath: Drain the green beans and immediately transfer them to an ice bath to stop the cooking process and keep them crisp.
- Sauté Garlic: Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes, to infuse the oil with flavor.
- Make Sauce: Add cream of mushroom soup, almond milk, soy sauce, salt, and pepper to the skillet; stir continuously until the mixture is smooth and heated through.
- Combine Ingredients: In a baking dish, mix the blanched green beans with the sauce and half of the fried onions to ensure the casserole will have a crunchy topping and creamy interior.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, allowing the flavors to meld and the casserole to heat thoroughly.
- Add Topping and Bake Again: Remove the casserole from the oven, sprinkle the remaining fried onions on top, then return it to the oven for an additional 10 minutes to achieve a golden, crispy topping.
Notes
- For a gluten-free version, use gluten-free fried onions and confirm that the cream of mushroom soup is gluten-free.
- You can substitute soy sauce with tamari for a gluten-free and lower-sodium option.
- Be sure to use vegan cream of mushroom soup to keep the dish fully plant-based.
- To enhance flavor, consider adding fresh herbs like thyme or rosemary to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
