Go Back

Vegan Green Bean Casserole

Accommodating Chef
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Servings 6

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!