Easy Vegan Green Bean Casserole

By Ellie

6 Person

30 Minutes

97 Calories

The best, easy vegan green bean casserole recipe from scratch, made with creamy but healthy mushroom gravy, fresh green beans and all under 30 minutes. Just this once, please use fresh green beans in this recipe. It only takes a few minutes to steam them to a perfect al dente texture and the flavor is undeniable.

Ingredients

1/2 cup crispy fried onions
1/2 lemon zest
3 tbsp. whole wheat pastry flour
1/4 tsp. sea salt
1 1/2 tsp. nutritional yeast
1/4 tsp. red pepper flakes
2 tsp. sweet or smoked paprika
1 tbsp. onion powder
8 leaves sage
8 sprigs thyme
1 tbsp. oregano
2 cups warm almond milk
4 cloves garlic
1 yellow onion
1 pound shiitake or baby bella mushrooms
1 pound green beans

Method

01

Prepare a double boiler with a couple of inches of water and bring to a simmer.
02

Add the fresh green beans to the top basket making sure it doesn’t touch the water below it. Cover with lid and steam for about 10 minutes until the beans are tender to your liking. Check after 5 minutes and keep a close eye on them.
03

Heat a large skillet over a medium-low flame. Add a splash of water ( or a drop of olive oil) then add the onion and a tiny pinch of sea salt. Saute for a few minutes until the onion is wilted and translucent, about 5 minutes.
04

Stir in the mushrooms, thyme leaves, sage and oregano and cook another 5 minutes or so until they have wilted.
05

Add the garlic, red pepper flakes, onion powder, paprika and flour. Pour in the warm plant milk and stir or whisk well to combine and no lumps are formed.
06

Bring the gravy to a gentle simmer and cook for a few minutes until thickened up to your liking. Season to taste with sea salt, the nutritional yeast, and fresh lemon zest.
07

Add the steamed green beans to the mushroom gravy and toss to combine well.

Related Tags

Healthy Recipes

Thanksgiving Recipes

Green Bean Recipes

Green Bean Casserole Recipes

Vegan Recipes

Thanksgiving Green Beans Recipes

Easy Vegan Green Bean Casserole

4.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 97 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/2 cup crispy fried onions

1/2 lemon zest

3 tbsp. whole wheat pastry flour

1/4 tsp. sea salt

1 1/2 tsp. nutritional yeast

1/4 tsp. red pepper flakes

2 tsp. sweet or smoked paprika

1 tbsp. onion powder

8 leaves sage

8 sprigs thyme

1 tbsp. oregano

2 cups warm almond milk

4 cloves garlic

1 yellow onion

1 pound shiitake or baby bella mushrooms

1 pound green beans

03 Method

Step 1

Prepare a double boiler with a couple of inches of water and bring to a simmer.

Step 2

Add the fresh green beans to the top basket making sure it doesn’t touch the water below it. Cover with lid and steam for about 10 minutes until the beans are tender to your liking. Check after 5 minutes and keep a close eye on them.

Step 3

Heat a large skillet over a medium-low flame. Add a splash of water ( or a drop of olive oil) then add the onion and a tiny pinch of sea salt. Saute for a few minutes until the onion is wilted and translucent, about 5 minutes.

Step 4

Stir in the mushrooms, thyme leaves, sage and oregano and cook another 5 minutes or so until they have wilted.

Step 5

Add the garlic, red pepper flakes, onion powder, paprika and flour. Pour in the warm plant milk and stir or whisk well to combine and no lumps are formed.

Step 6

Bring the gravy to a gentle simmer and cook for a few minutes until thickened up to your liking. Season to taste with sea salt, the nutritional yeast, and fresh lemon zest.

Step 7

Add the steamed green beans to the mushroom gravy and toss to combine well.

04 Author