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The best vegan green bean casserole is made with fresh green beans, homemade vegan cream of mushroom soup, savory browned onions, and a crispy Panko topping. Even non-vegans love this healthier holiday side! Plus, it includes make-ahead instructions!
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Why everyone loves this recipe
My beloved vegan green bean casserole was perfected over 10 years ago with my mom in the test kitchen It's become such as staple for both vegans and non-vegans at Thanksgiving and holiday dinners! The creamy homemade mushroom soup, an essential component, is so rich and delicious that it makes this casserole truly creamy, comforting, and share-worthy. Plus, with make-ahead instructions, you can prepare it in advance and bake whenever you're ready.
Don’t worry—you can still serve this plant-based Thanksgiving side alongside all the classic holiday dishes. It complements any holiday turkey, mashed potatoes, gravy, and cranberry sauce, and it never EVER disappoints.
Vegan green bean casserole ingredients
- Olive oil: Olive oil adds a wonderful depth of flavor to sautéed onions, but feel free to use your preferred oil for a more personalized taste.
- Onions: Large yellow, white, or sweet onions work great for this recipe. You can sauté them gently until they’re lightly browned, or cook them longer until they’re deeply caramelized for a richer flavor.
- Garlic: Fresh chopped garlic is recommended, but garlic powder works as a substitute if needed.
- Green beans: I recommend fresh beans for the best texture—cook them to your liking without watering down the casserole.
- Vegan cream of mushroom soup: My easy homemade version is rich, creamy, and made with any plant-based milk. It’s the magic of this recipe—non-vegans love it too!
- Panko bread crumbs: I originally created this recipe with the panko-almond topping shown in the photos. For a more traditional topping, you can use French fried onions.
- Sliced almonds: These add a nice crunch to the Panko topping.
How to make vegan green bean casserole
Get the full instructions in the recipe card below.
First, sauté the onions to your liking. I prefer to caramelize mine to a deep brown color, which requires cooking on low heat for a longer time with occasional stirring—but it’s totally worth the effort!
Next, make my unbelievably vegan cream of mushroom soup recipe while the onions are caramelizing. Trust me, you want this soup in this casserole. The recipe is linked in the card below and can be made up to 2 days ahead and can be added to the casserole warm or cold.
Now it's time to steam the green beans until slightly tender. You can use your stove to steam or boil them, but I like to make hands-free pressure cooker green beans with a silicone colander. After either method, transfer the beans to ice water to cool, which helps retain that beautiful green color. Drain and set aside.
To assemble the casserole, spray the baking dish, layer the onions, followed by the green beans, and spread the mushroom soup on top. Cover and refrigerate for up to 2 days. We'll add the topping just before baking.
Preheat the oven to 375°F. Make the topping by mixing Panko breadcrumbs, olive oil, and almonds in a bowl, then sprinkle over the casserole and cover with foil.
If baking from room temperature, bake for about 30 minutes until heated and bubbling. If baking from a refrigerated make-ahead casserole, let the casserole rest at room temperature for 30 minutes, then bake it for 40-45 minutes. Uncover and broil on LOW for a few minutes to brown the topping, watching closely to avoid burning. Let it rest for 5 minutes before serving.
Recipe tips
- Use fresh green beans for the best texture. If using frozen, make sure to thaw and drain them well to avoid excess water in your casserole.
- Don’t overcook the green beans before assembling the casserole. They’ll continue cooking in the oven, and you want them to stay tender, not mushy.
- Make the vegan cream of mushroom soup ahead for easier prep and assembly.
- Taste the soup before using it in the casserole. Adjust seasoning with a pinch of salt or pepper if needed, so the flavor is just right.
- Use a spoon to check the casserole as it bakes—if it’s not bubbling around the edges, it may need a little more time.
Make ahead tips
- Prepare the casserole in advance: Assemble the casserole (without the topping) and refrigerate it for up to 2 days. Add the topping right before baking.
- For even easier make-ahead prep, cook the green beans and make the soup up to 3 days ahead. Store them separately in airtight containers in the fridge until ready to assemble.
More vegan holiday recipes
- Cranberry Orange Sauce
- Garlicky Baked Mushrooms
- Shaved Brussels Sprout Salad
- Fresh Cranberry Relish with Pomegranate
📖 Recipe
The Best Vegan Green Bean Casserole
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
This recipe yields 6 (1-cup) servings.
- 1 pound Fresh Green Beans, about 4 cups, trimmed and halved
- 2 tablespoons Olive Oil, or preferred oil
- ½ medium Onion, thinly sliced
- 2 cloves Garlic, minced
- 3 cups Vegan Cream of Mushroom Soup, chilled or at room temperature (not heated)
Crispy Panko Topping
- ½ cup Panko Bread Crumbs
- 1 tablespoon Sliced Almonds
- 1 tablespoon Olive Oil
Instructions
- Prep the green beans: Cook the FRESH GREEN BEANS using your preferred method (steam, boil, or pressure cook) until tender. Once cooked, rinse them with cold water and drain well. Set aside.
- Sauté onions and garlic: Heat 2 tablespoons OLIVE OIL in a skillet over medium heat. Add ONION and GARLIC and sauté until tender (about 5-7 minutes).Pro tip: For extra flavor, sauté the onion on low heat for 20 minutes until golden brown, stirring occasionally.
- Assemble the casserole: Layer the cooked ONION mixture in the bottom of a casserole dish. Top with the cooked GREEN BEANS and spread VEGAN CREAM OF MUSHROOM SOUP evenly over the top.Note: If using my homemade mushroom soup, do not add liquid to it. I promise it will become saucy as it bakes.
- Add the topping: In a small bowl, combine PANKO BREAD CRUMBS, SLICED ALMONDS, and 1 tablespoon OLIVE OIL. Sprinkle the mixture evenly over the casserole.
- Bake: Preheat oven to 375°F.If baking from room temperature: Bake uncovered for 25-30 minutes until the sauce is bubbling and the top is golden brown.If baking from the refrigerator (make-ahead): Let the casserole rest at room temperature for 30 minutes, then bake for 40-45 minutes.
- Rest and serve: Let the casserole rest for 5 minutes before serving.
- Make-ahead tip: Assemble the casserole (without the topping), cover, and refrigerate for up to 2 days. Add the topping before baking.
- Storage: Cool completely and refrigerate leftovers in an airtight container for up to 3 days.
Recipe Notes
Equipment
- 12 inch skillet
- cooking spray
- casserole dish 10 x 7 or 8 x 8
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Christina Shoemaker says
My goodness this is my kind of comfort food!!! So rich and flavorful! Those caramelized onions! And that vegan cream of mushroom soup! I’m in!!
Traci Antonovich says
Thanks so much Christina. Love your enthusiasm...come on over! 🙂
Donna says
Oh wow, I just had dinner and this is making me all sorts of hungry all over again. This sounds fantastic, and I love the use of homemade cream of mushroom soup instead of that canned stuff you get at the store. Definitely taking the extra time to caramelize the onions, so much flavor!!
Traci Antonovich says
Thanks Donna! Those onions really do add so much to this dish. Hope you get to try it sometime 🙂
Amanda says
I love that you've taken such a classic holiday side dish and made it so much healthier (and, by looking at your photos, even more delicious!). I remember having creamy green bean casserole as a kid, and it was always a favorite. But, as an adult, I just won't even have condensed cream soups in my kitchen. Haha. They're just loaded with sodium and I don't like to cook with them. This looks like a fantastic alternative, and I can't wait to give it a try!
Traci Antonovich says
Awww thanks Amanda! You totally get me...esp the no sodium part 😉 Hope you get to try this and LOVE it!
Marisa Franca says
We do like our green beans -- but the old green bean casserole? Not so much. Now this vegan version has captured my imagination -- yummy caramelized onions and panko crumbs on top sounds and looks delicious. Move over stale green bean casserole. There is a new recipe in town!!
Traci Antonovich says
Haha, well-said Marisa! Love the way you describe this...thank you! Happy holidays to you and yours 🙂
Mackenzie says
I love that this uses caramelized onions and panko! Caramelized onions are one of my favorite things, and the flavor of them balances out the casserole so much better than just the french fried onions on top. While the panko still creates that crunch on top - I don't think I could go back to the standard type after this!
Traci Antonovich says
Thanks Mackenzie...love hearing that! I still love the French fried onions, but the panko is a really nice change 🙂
Tina says
I first tried green bean casserole in the Army. My roommate made it for us and she couldn't believe I had never had it before. Hers was delicious and I am thankful she introduced me to it. I really like your version which is healthier and cleaner. Thanks for sharing this!
Traci Antonovich says
Haha, yep it's such a classic, Tina. Thanks! 🙂
Tina says
This sounds incredibly healthy and delicious! I love the substitution of the canned mushroom soup for one that is made from scratch. This sounds infinitely better especially with the addition of the caramelized onions and panko topping.
Traci Antonovich says
Thanks Tina! Love hearing that...it's fun to make too! 🙂
Paris says
I made this for Vegan Friendsgiving and it was perfection! I subbed Almond flour for the chick pea flour in the mushroom soup and it was still excellent! Everyone loved it!
Traci Antonovich says
Paris...so glad you loved it! Thanks for taking the time to let me know...and I'm glad to hear almond flour worked for this recipe. Happy Thanksgiving to you 🙂
Kirsten/ComfortablyDomestic says
Wow! I never would've guessed that this creamy looking casserole is vegan. I'm a huge fan of caramelized onions, so I'm especially excited about seeing two layers of caramelized onions! The extra crunch of panko is a nice touch!
Traci Antonovich says
Yay Kirsten! You're so right...the caramelized onions are one of my favs too! 🙂
Tracy says
Awww what a sweet memory with your mom! And thanks to her for this recipe! I wish I'd had it a couple of years ago when we had vegan friends who used to host Thanksgiving! I always struggled with what to bring and this would have been such a hit! I may have to make it just to see if my husband will be able to tell a difference! 😛
Traci Antonovich says
Thanks Tracy! I hope you get to try it out sometime. The soup alone is worth the effort 😉 Happy Thanksgiving to you and yours!
Dana says
I'm always super intrigued by vegan recipes that are creamy and look just like the classics full of dairy! Vegan food and recipes have come a long way. This sounds so comforting and delicious. It's a great way to indulge, not just for vegans, but also anyone who might be lactose intolerant!
Traci Antonovich says
Thanks Dana! Well said, my friend, because I never thought I'd be loving me some green bean casserole that was veganized LOL. Have a great Thanksgiving!
Lisa | Garlic & Zest says
I'm probably the only person on the planet whose never had a green bean casserole. Part of it was that it just wasn't a "thing in our family" but I admit to always being suspect about that can of soup and canned onions. You've created this from scratch which turns the traditional side dish completely on its head. I can only imagine how good this smells in the oven. Bravo!
Traci Antonovich says
Thanks Lisa! Haha yep, turning it on its head is a good way of putting it LOL. And I'm not vegan myself, but I sure do love when I make something that's undetectably so 😉
Sean Okonsky says
I haven't even eaten this yet but I'm giving it 5 stars because it smells amazing!! I substituted coconut flour for the garbanzo flour and chopped walnuts for the panko. Thanks for the recipe!!
Traci Antonovich says
I love hearing that, Sean! And I'll love to hear how the coconut flour turned out for you...I haven't tried it yet.
Tatum Toland says
Oh my gosh, so delicious! Thanks for sharing!
Traci Antonovich says
You're so very welcome, Tatum! Thanks for dropping by with the lovely words 🙂
Brandi says
This looks amazing! That topping looks so crunchy!
Traci Antonovich says
Thank you...love hearing this! Have a wonderful Thanksgiving holiday 🙂
Janette | Culinary Ginger says
Anyone would enjoy this delicious side on their holiday table and those caramelized onions, yum!
Traci Antonovich says
Thanks so much, Janette! Love hearing that...hope you have a great holiday week! 🙂
Denisse | Le Petit Eats says
Ooooh yay! I am all about the vegan sides this Thanksgiving!
Traci Antonovich says
Meeee too, my friend! And it's really so easy to keep things Vegan for Thanksgiving! Cheers to yummy vegan choices 🙂
Dannii says
Oh I do love a bean casserole - so comforting. I love the idea of adding almonds too.
Traci Antonovich says
Thanks Dannii...oh you're so right about the almonds. They are the perfect topper. Have a great Thanksgiving!
Jeni @ Biscuits & Booze says
This is JUST what I'm craving for the holiday this week! I can't wait to try it.
Traci Antonovich says
Yay thanks Jeni! Hope you love it like I do - I'll be making it for Thanksgiving this week.
Sandi says
I love that your mom helped...this looks like a delicious dish for the holidays.
Traci Antonovich says
Omgosh Sandi...we gobbled this stuff down and it wasn't even Thanksgiving. It was in the test kitchen after photo shoot 🙂 You could make it GF by subbing GF bread crumbs/crackers for the topping. Otherwise, all GF!
Rebecca | Let's Eat Cake says
YUM! Green bean casserole is one of my favorite Thanksgiving dishes and I love this healthier version. 🙂
Traci Antonovich says
Haha meeee toooo Rebecca! I seriously feel like I can load up on this stuff and not face the same consequences I would with the traditional one. And it tastes better imo 🙂
Tatiana says
Love that i can assemble casserole a day or two in advance and bake later! Very helpful!
Traci Antonovich says
Yep...all but the bread crumbs...save those for last. Otherwise, I'm glad you picked up on that...makes it so easy! 🙂
Lisa Huff says
Whoah this looks so much better than the old version!!
Traci Antonovich says
Haha, thank you! Hadn't thought of it like that 🙂
Suzy says
What a fantastic recipe! Thanks for sharing. Saving to try!
Traci Antonovich says
You're so welcome, Suzy! Thanks for stopping by! 🙂
Mom says
GF, I had so much fun making this with you and the recipe is fantastic...soooo good!! This casserole should definitely be on everyone's Thanksgiving table. I feel so special to see that you dedicated the recipe to me. I miss you and your kitchen too. Can't wait to do it again!
Traci Antonovich says
Ok GF, now I'm all teary-eyed. This is one of my most special recipes, to date. You're the best kitchen assistant ever...and I love it that we can talk about food all day long even when we're not in the kitchen 🙂 I can't wait to do it again too! xoxoxoxo