Allergen Info
Holidays just wouldn’t feel right without a classic green bean casserole on the table. It’s one of those dishes that brings back the warmth of family gatherings, with recipes handed down like treasured heirlooms. Our family’s version has evolved over the years, and while it once relied on creamy mushroom soup and crispy fried onions, Ryder’s milk and wheat allergies inspired us to give it a healthier, allergy-friendly twist. Now, our vegan green bean casserole brings all the nostalgia without any of the allergens—a delicious, safe way to honor tradition and create memories that everyone can enjoy. We hope this dish will bring the same comfort to your holiday table as it does to ours!
Why You’ll Adore This Vegan Green Bean Casserole
- Allergy-Friendly for Most: With vegan and gluten-free options, most everyone at your table can enjoy this holiday favorite without worry. Please not that our recipe does contain coconut.
- Nostalgic Flavors: It has all the creamy, savory goodness you remember from the traditional dish, reimagined to be safer and healthier.
- Customizable for Every Family: From the crispy onions to the soup base, you can tweak the recipe to suit your unique tastes and needs.
- Perfect for Sharing: A crowd-pleaser that’s as fun to make as it is to eat, bringing everyone together for a holiday classic.
How We Made Our Vegan Green Bean Casserole Allergy-Friendly
- The Creamy Base
- Traditional: Canned cream of mushroom soup, often containing dairy, gluten, and other allergens.
- Our Version: A combination of coconut cream and homemade mushroom soup. You can use any broth base to fit your needs, but we prefer Better Than Bouillon. Please be cautious when purchasing, as this brand has many similar products with differing allergens:
- Better Than Bouillon Organic Seasoned Vegetable Base: Vegan, but contains soy.
- Better Than Bouillon Organic Roasted Chicken Base: Does not contain milk or soy, but is not vegan.
- Important Note: The Non-Organic Roasted Chicken Base contains milk and therefore is not safe for milk allergies.
- The Crispy Topping
- Traditional: Store-bought fried onions, typically containing wheat and milk.
- Our Version: We usually use a gluten-free store-bought crispy onion, but when we’re going all out, we make our own crispy onions from scratch. Check out our crispy onion recipe for a step-by-step guide to creating this delicious topping at home!
A Quick Bite of Green Bean Casserole History
- 1955 Beginnings: Created by Dorcas Reilly at Campbell’s, this dish started as a simple, six-ingredient recipe aimed at holiday ease.
- A Holiday Staple: With its creamy texture and crispy onion topping, it quickly became a must-have on Thanksgiving tables nationwide.
- Generations of Tweaks: Families have since made it their own with added cheeses, bacon, and more, each version keeping the cozy essence intact.
- An Allergy-Friendly Spin: Today, gluten-free and vegan green bean casserole versions (like ours!) carry the tradition forward for everyone to enjoy, safe and delicious.
Tips for the Tastiest Vegan Green Bean Casserole
- Fresh or Frozen?: Fresh green beans offer the best texture, but frozen green beans are a convenient alternative. Blanch them before baking for perfect tenderness.
- Sauté for Flavor: Cooking the mushrooms in a bit of olive oil or plant-based butter adds richness to the soup base, making it taste even more indulgent.
- Crispy Onion Perfection: If making your own crispy onions, slice them thinly, coat evenly with gluten-free flour, and fry in small batches for the ultimate crunch.
- Baking Essentials: Bake until the edges bubble and the topping turns golden brown for that iconic casserole look and taste.
Perfect Pairings for Your Feast
- Hearty Mains: Serve vegan green bean casserole alongside roasted turkey or glazed ham for a traditional pairing, a vegan nut roast for plant-based guests, or our Comforting and Hearty Moussaka for a show-stopping dish.
- Comforting Sides: Pair with creamy mashed potatoes, sweet potato casserole, or our Braised Whole Cauliflower for a unique and flavorful option.
- Savory Additions: Add a fresh, herbaceous note with a lemony roasted vegetable medley or honey-glazed carrots.
Ingredients
For the Mushroom Soup:
- 1 pound mushrooms, finely diced (use a food processor if preferred)
- 1 can (13.5 fl oz) coconut cream (or substitute with coconut milk)
- 3 tsp Better Than Bouillon Vegetable Base (check for allergens; chicken or beef base can also be used)
- 2 cups water
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, roughly chopped
- 1 celery rib, diced
- 2 tsp dried thyme
- 1 tsp black pepper
- Salt to taste
- 1.5 tsp starch powder (cornstarch, arrowroot powder, etc.)
For the Casserole:
- 2 pounds green beans, trimmed and cut into 2-3 inch segments
- 4 oz crispy onions (about ¾ of a standard container) (Use either gluten-free store-bought, such as Full Circle Organic Gluten Free French Fried Onions, or make your own.)
Recipe Steps
Step 1: Prepare the Green Beans
Trim the ends and cut green beans into segments about 2-3 inches long. Steam them to your desired texture:
- Crisp: 3-4 minutes
- Tender: 7-8 minutes
- Soft: 12-15 minutes
(We recommend steaming for 8-10 minutes.)
Set aside.
Step 2: Prep the Vegetables
Finely dice the mushrooms. Chop celery, onions, and garlic. A food processor can help save time for the mushrooms.
Step 3: Cook the Mushrooms
Sauté diced mushrooms in small batches over medium heat with a little oil. Cook each batch for about 5 minutes.
Important: Do not add salt while cooking to avoid making the mushrooms chewy. Set aside.
Step 4: Cook the Aromatics
In the same pan, sauté onions, celery, and garlic over medium heat until soft, fragrant, and lightly golden (about 4-5 minutes).
Step 5: Prepare the Soup Base
Add coconut cream, thyme, vegetable bouillon, and water to the pan with the aromatics. Simmer for 10-20 minutes, stirring occasionally.
Step 6: Thicken the Soup Base
In a small bowl, mix the starch powder with a little water to create a slurry. Slowly whisk it into the soup to thicken it, allowing it to coat the green beans nicely.
Step 7: Season the Soup
Taste and adjust salt as needed, but avoid oversalting since the crispy onions are salty.
(Pro tip: This soup is delicious on its own, so make extra and enjoy a bowl!)
Step 8: Assemble the Casserole
In a casserole dish, layer green beans, crispy onions, and mushroom soup.
Step 9: Bake
Preheat the oven to 365°F. Bake the vegan green bean casserole for 30 minutes. (We forgot to take a picture of this step. This is a bad photoshop recreation!)
Step 10: Serve
Dish out your warm, luscious, and comforting vegan green bean casserole. Enjoy every bite!
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Vegan Green Bean Casserole
Ingredients
For the Mushroom Soup:
- 1 pound mushrooms finely diced (use a food processor if preferred)
- 13.5 fl oz coconut cream (1 can) or substitute with coconut milk
- 3 tsp Better Than Bouillon Vegetable Base check for allergens; chicken or beef base can also be used
- 2 cups water
- 1 medium onion diced (about 1 cup)
- 2 cloves garlic roughly chopped
- 1 celery rib diced
- 2 tsp dried thyme
- 1 tsp black pepper
- Salt to taste
- 1.5 tsp starch powder cornstarch, arrowroot powder, etc.
For the Casserole:
- 2 pounds green beans trimmed and cut into 2-3 inch segments
- 4 oz crispy onions about ¾ of a standard container
Instructions
Prepare the Green Beans:
- Trim the ends and cut green beans into segments about 2-3 inches long. Steam them to your desired texture:
- Crisp: 3-4 minutes
- Tender: 7-8 minutes
- Soft: 12-15 minutes
- (We recommend steaming for 8-10 minutes.)
- Set aside.
Prep the Vegetables:
- Finely dice the mushrooms. Chop celery, onions, and garlic. A food processor can help save time for the mushrooms.
Cook the Mushrooms:
- Sauté diced mushrooms in small batches over medium heat with a little oil. Cook each batch for about 5 minutes.
- Important: Do not add salt while cooking to avoid making the mushrooms chewy. Set aside.
Cook the Aromatics:
- In the same pan, sauté onions, celery, and garlic over medium heat until soft, fragrant, and lightly golden (about 4-5 minutes).
Prepare the Soup Base:
- Add coconut cream, thyme, vegetable bouillon, and water to the pan with the aromatics. Simmer for 10-20 minutes, stirring occasionally.
Thicken the Soup:
- In a small bowl, mix the starch powder with a little water to create a slurry. Slowly whisk it into the soup to thicken it, allowing it to coat the green beans nicely.
Season the Soup:
- Taste and adjust salt as needed, but avoid oversalting since the crispy onions are salty.
- (Pro tip: This soup is delicious on its own, so make extra and enjoy a bowl!)
Assemble the Casserole:
- In a casserole dish, layer green beans, crispy onions, and mushroom soup.
- Repeat until the dish is full.
- Finish with a generous layer of crispy onions on top.
Bake:
- Preheat the oven to 365°F. Bake the casserole for 30 minutes.
Serve:
- Dish out your warm, luscious, and comforting vegan green bean casserole. Enjoy every bite!
Make-Ahead Magic & Leftover Love
- Prep Ahead: Save time by assembling the vegan green bean casserole the day before your big gathering. Cover tightly and refrigerate, then bake fresh before serving.
- Store Safely: Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen, making it just as tasty the next day!
- Reheat Like a Pro: Warm it in the oven to maintain the crispy topping. For single servings, the microwave works too—just add a little water to keep the green beans from drying out.
Show Off Your Casserole Creations!
We’d love to see your Vegan Green Bean Casserole in action! Whether you stick to the recipe or put your own spin on it, share your masterpiece with us on Instagram. Tag us and let us know how you made it your own. Your creativity inspires us, and we can’t wait to celebrate your holiday traditions with you! Let’s make this season deliciously inclusive, one vegan green bean casserole at a time.
