This 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!
Vegan Green Bean Casserole – No one will believe it’s vegan!
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!
[Recipe video] Vegan Green Bean Casserole
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
Step 1. Caramelize an onion, which takes 30 minutes and accounts for most of the time involved in the recipe prep. While this is happening, you can make the cream of mushroom (step 2) and steam the green beans (step 3).
If you want to skip this step and used packaged fried onions, go for it! But, you’ll be missing these gorgeous caramelized onions. Just sayin’
Step 2. You can make the vegan cream of mushroom soup recipe up to 2 days ahead. Or, knock it out while the onions are caramelizing. So easy…trust me!
Step 3. Steam the fresh green beans. Optional…drop them into ice water to stop them cooking AND make them an even brighter green color.
Step 4. Assemble the casserole (onions, green beans, sauce, more onions, Panko, almonds)
Side note: 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.
Step 5. Cover and bake green bean casserole for 30 minutes at 375°. Remove casserole, uncover, switch on your broiler, and place casserole under a LOW flame a few minutes to toast the panko and almonds. Keep a close watch to avoid burning.
* See full recipe below
Vegan Green Bean Casserole Ingredients:
- extra virgin olive oil
- green beans
- Vegan Cream of Mushroom Soup
- panko bread crumbs (or sub with gluten-free bread crumbs)
- sliced almonds
Recommended kitchen tools:
- chef knife and cutting board (to chop veggies)
- 10″ skillet (to sauté onions)
- 3.5 quart stainless sauce pot (to steam beans and make mushroom soup)
- Stainless steam basket (to steam beans)
- 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:
Tip #1. 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.
Tip #2. My vegan cream of mushroom soup, is on the “thick” side when it’s cold or room temp, but don’t worry, it’ll thin out as it bakes and will become the perfect texture for your casserole.
Tip #3. 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.
Tip #4. Steaming green beans isn’t a requirement for this recipe, but if you do, they’ll hold a bright green appearance, even after baking.
Tip #5. Caramelizing onions isn’t a requirement for this recipe, and you can use the classic packaged fried onions. But I highly recommend the caramelized onions for this recipe. It adds an element of delicious surprise!
Check out my other secretly healthy holiday recipes!
Shaved Brussels Sprout Salad will be gorgeous on your holiday table!
Serve Pomegranate Cranberry Relish condiment over warm, brie cheese or as a festive, holiday side.
Savory Sweet Potato Salad is the perfect side salad!
Baked Butternut Squash Mac and Cheese is the ultimate holiday pasta side dish!
Vegan Green Bean Casserole
- Preheat oven to 375°
Prep Step 1: Caramelize the onion
- In a 10" skillet on medium-low flame, heat OLIVE OIL until shimmering.Add sliced ONIONS and GARLIC; sauté until caramelization occurs (about 30 min); stirring frequently. When they're done, divide in half and set aside.
Prep Step 2: Make the Vegan Cream of Mushroom Soup
- Refer to my Vegan Cream of Mushroom Soup recipe.To save time, make this while the onions are caramelizing.
Prep Step 3: Steam GREEN BEANS
- In a steam basket inside a 4-quart soup 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. Leave them a little tender as they'll soften more upon baking.You can drop these into ice water to cool them quickly, but it's not a requirement. It does add a pop of color to the green beans.
Assemble the casserole:
- Place 1/2 of the CARAMELIZED ONIONS in the bottom of a sprayed, 2-quart casserole dish; reserve the other half for topping.Next, lay GREEN BEANS over onions in the casserole dish.Pour VEGAN CREAM OF MUSHROOM SOUP over beans (doesn't have to be warm).Spread remaining half of caramelized onions over sauce.In a mixing bowl, toss together PANKO BREAD CRUMBS, ALMONDS, and OLIVE OIL, then sprinkle over the surface of the casserole.
Bake the casserole:
- Loosely cover with foil (to not burn the panko) and bake for 30 minutes until sauce is bubbling.Change oven from bake to broil (LOW) and broil until Panko and almonds are lightly browned (watch them like a hawk to avoid burning). Serve warm.