Vegan Green Bean Casserole with fresh green beans, vegan mushroom soup, caramelized onions, and a crispy Panko and almond topping. So rich, creamy, and delectable, you won't believe it's a dairy free green bean casserole.
1/2cupPanko Bread Crumbsor crispy topping of choice
1TbspExtra Virgin Olive Oil
Cook the onions
Heat OLIVE OIL in a large skillet on med-high heat. Add sliced ONIONS and sauté a few minutes until slightly tender. Reduce heat to med-low, add GARLIC, and continue sautéing (20-30 min) until onions are caramelized, stirring as needed. (this amount yields 1 cup onions)Note: If you want to skip the longer caramelization, simply sauté onions on med-high heat (about 5 minutes) until tender and browned, stirring frequently.
Make cream of mushroom soup (can be made 2 days ahead)
While onions are caramelizing, make vegan cream of mushroom soup. It's super simple and cooks in 15 minutes. (Watch out, you might find yourself eating all the soup before it makes it to the casserole...it's that good!)
Cook the green beans
Cook GREEN BEANS until slightly tender and plunge into an ice bath * See footnote for green bean cooking options.
Assemble green bean casserole
Spray a 10" x 7" casserol dish or 10" iron skillet.Scatter 1/2 of the ONIONS in the dish.Spread the GREEN BEANS in an even layer over the onions.Add the MUSHROOM SOUP in dollops, then spread around and press into some of the beans to coat them.Top with remaining ONIONS.
Cover the casserole and refrigerate until ready to bake.
Preheat oven to 375°.
Toss together PANKO, ALMONDS, and OLIVE OIL in a mixing bowl and sprinkle over the casserole.
Bake 30 minutes until sauce is bubbling and top is golden brown (stick under the broiler a few minutes, if desired).Note: If mushroom soup was cold when it was layered in, you may need to add 5-10 minutes to the bake time.
Serving, storage, and reheat
Serve Vegan Green Bean Casserole warm.To store, cut into portions, allow to cool, then refrigerate in an airtight container up to 3 days.Reheat in a loosely covered baking dish at 350°F for 20 minutes until warmed through. Place under the broiler a few minutes to crisp up the topping.
can be made ahead (up to 2 days) or same day as casserole
can be cold OR warm when it's layered into the casserole. If it's cold:
add a few splashes of liquid to loosen it enough to spread easily (but don't add too much...you do not want it runny)
plan to add 5-10 minutes to the casserole bake time
How to cook green beans for green bean casserole (4 ways)
Pro tip: Once cooked, immediately plunge cooked green beans into an ice bath or cool water to preserve bright green color for the casserole.Pressure Cook: Place green beans in steam basket in the Instant Pot stainless insert. Add 1 cup water. Close lid and turn pressure valve to "sealing". Pressure cook on HIGH for 0 (zero) minutes. Immediately turn pressure valve to "venting" to release all steam.Steam: Place steam basket in 4-quart soup pot with 1 cup water; cover and steam beans on med-high heat until slightly tender (about 5 min). Boil: Boil 3 quarts water + 1 tsp salt in 4 quart soup pot. Boil green beans for 2 or 3 minutes until beans are slightly tender.Microwave: Place green beans in microwave-safe container with 1 inch of water. Cover the container and use high heat in two minute intervals until beans are slightly tender.