I Can’t Believe It’s Vegan Green Bean Casserole, is a secretly healthy holiday green bean casserole made with this easy Vegan Cream Of Mushroom Soup, fresh green beans, caramelized onions, panko bread crumbs, and almonds. It’s carnivore-approved and is so easy, you really won’t believe you’re eating green bean casserole that’s vegan!
I Can’t Believe It’s Vegan Green Bean Casserole
This green bean casserole recipe is dedicated to my mom, who assisted with the recipe development, testing, and photo shoot a few years ago.
So much fun to have you in the TKG kitchen, Mom…my kitchen and I miss you!
This casserole recipe is 100% inspired by my recipe for I Can’t Believe It’s Vegan Cream of Mushroom Soup.
That soup is the creamy, delicious, predecessor (and major player) to this green bean casserole, which happens to be the healthiest one I’ve ever made!
What I love about both vegan recipes is that we’re replacing the canned, cream of mushroom soup with some healthy ingredients that will appeal to ANY eater, vegan or not.
Of course, you’re not required to make my vegan cream of mushroom soup to make this green bean casserole.
You could always grab a store-bought version, but mine is so easy!!
How is vegan green bean casserole different from traditional green bean casserole?
My ultimate goal for this recipe was to reduce sodium and other highly processed ingredients without compromising flavor and texture.
We did it! Here’s how!
Instead of using a canned Cream of Mushroom Soup, we made it from scratch using my easy, carnivore-approved, vegan cream of mushroom soup recipe!
Trust me, it’s really easy, and so worth the extra effort.
In fact, that soup is so good, it might not make it to the casserole!
Green bean casserole usually calls for French fried onions, which we love!
But, because we’re using caramelized onions in this recipe (another secret weapon), we used Panko bread crumbs for the topping. P.S. we LOVED the crispy, toasty, results!
If you’re up for making your own French fried onions, check out how our friend Sommer from A Spicy Perspective makes hers for this gorgeous Hot Onion Dip with Fried Onions. YUMMMM!
Might as well add her Hot Onion Dip recipe to your holiday appetizer table and spread the French fried onion love over two recipes. Now we’re talkin!
How to make Vegan Green Bean Casserole
1. Caramelize an onion, which takes 30 minutes and accounts for most of the time involved in the recipe prep.
You could skip this step, but you’ll be missing those caramelized onions.
2. Steam and ice bath those fresh green beans, to lock in the bright green color.
3. If you didn’t make-ahead this vegan cream of mushroom soup recipe, you can knock it out while the onions are caramelizing, as long as your ingredients are in place.
4. Assemble the casserole (onions, green beans, sauce, more onions, Panko, almonds)
You can assemble casserole a day or two in advance of your event, and bake it off when ready.
If you go that route, don’t sprinkle the topping (Panko and almonds) until you’re ready to bake this dish, otherwise they’ll get soggy.
Vegan Green Bean Casserole Ingredients:
- extra virgin olive oil
- green beans
- I Can’t Believe It’s Vegan Cream of Mushroom Soup
- panko bread crumbs (or sub with gluten free bread crumbs)
- sliced almonds
Kitchen tools I use for this recipe:
- chef knife and cutting board (to chop veggies)
- Nonstick skillet (to sauté onions)
- 3.5 quart stainless sauce pot (to steam beans and make sauce)
- Stainless steamer basket (to steam beans)
- Canola Oil Cooking Spray (to spray casserole dish)
- 2 qt casserole dish 10.5 x 7 (for the casserole)
- Aluminum Foil (to cover dish)
Vegan Green Bean Casserole Recipe Tips:
If you want smooth sailing when you make any green bean casserole, be sure to measure, chop, slice, etc, before you begin cooking or baking.
You can assemble this casserole a day or two in advance, just be sure to hold off on the panko and almond topping until ready to bake.
My vegan cream of mushroom soup, when chilled, will appear thick, but don’t worry, it’ll thin out as it bakes and will become the perfect texture.
This green bean casserole recipe yields 6 1-cup servings, so please factor that in when planning your menu…you may need to double up.
Steaming green beans isn’t a requirement for this recipe, but if you do, they’ll hold a bright green appearance, even after baking.
Caramelizing onions isn’t a requirement for this recipe, but…caramelized onions dude!
Check out my other secretly healthy holiday recipes!
Serve Pomegranate Cranberry Relish condiment over warm, brie cheese or as a festive, holiday side.
Baked Butternut Squash Mac and Cheese isn’t vegan, and we’re cool with that, because it’s the ultimate, holiday pasta side dish!
Vegan Green Bean Casserole
- Preheat oven to 375°
For the vegetables:
- In a nonstick skillet on medium-low flame, heat OLIVE OIL until shimmering.
- Add sliced ONIONS and GARLIC; sauté until caramelization occurs (about 30 min); stir as needed; once cooked, divide in half and set aside.
- Meanwhile, steam GREEN BEANS in a steam basket inside a cooking pot filled with 1/2 inch of water; cover and steam on med-high heat until tender (about 5 min); remove, drain, and set aside.
For the white sauce:
- Refer to I Can’t Believe It’s Vegan Cream of Mushroom Soup recipe. *NOTE: ok to make this while onions are caramelizing...or make soup a few days in advance for added convenience.
For the crispy topping:
- In a mixing bowl, stir together PANKO BREAD CRUMBS and OLIVE OIL; set aside.
- Place 1/2 of the CARAMELIZED ONIONS in bottom of a sprayed, 2-quart casserole dish; reserve the other half for topping.
- Next, lay GREEN BEANS over onions in casserole dish.
- Pour VEGAN CREAM OF MUSHROOM SOUP over beans (doesn't have to be warm).
- Spread remaining half of caramelized onions over sauce; sprinkle PANKO and sliced ALMONDS over surface.
- Cover and bake for 30 minutes until sauce is bubbling; then uncover, place dish under broiler a few minutes until Panko and almonds are lightly browned. Serve warm.