A Beloved Comfort Food Made Vegan
The version of green bean casserole I grew up with was the classic one that was printed on the Campbell’s cream of mushroom soup can label (did you know a Campbell’s employee created green bean casserole in the 1950s?), which called for just six ingredients: canned or fresh green beans, canned cream of mushroom soup, soy sauce, black pepper, milk, and canned French fried onions. It’s simple, good old-fashioned comfort food. While the canned ingredient version is about as easy to make as it gets, not to mention incredibly delicious (it’s a classic for a reason), making green bean casserole from scratch is pretty easy too. Plus, it gives me the option to switch up the ingredients, as I did to create this vegan version.
Use Coconut Milk for Richness
To make a vegan green bean casserole, I replace the traditional dairy-based mushroom sauce with a homemade plant-based one, made with coconut milk. Yes, you can taste the coconut flavor, but it’s so mild and its gentle sweetness is actually a welcome complement to the savory elements within the dish. First, I saute shiitake mushrooms, onions, and a little garlic in olive oil until they’re deeply caramelized and flavorful. Then I mix in flour to make a roux, which thickens the sauce. Finally, everything simmers in coconut milk and vegetable broth until it becomes silky and delicious enough to serve as a standalone soup.
Fresh Green Beans Add Texture
Many recipes for green bean casserole call for canned green beans, which will work in a pinch, as will frozen but for this recipe I like to use fresh green beans. I blanch the green beans, cooking them briefly in boiling water so they remain gently crisp, then plunge them into an ice bath to retain their bright, green color.
Indulge in Crispy, Hot Fried Onions
If I’m completely honest, the primary reason why I ever make green bean casserole in the first place is to have an excuse to indulge in piles of hot, crispy fried onions. Making the onions from scratch takes a bit more effort than just cracking open the canned kind. But, trust me, that time is well spent when the best-tasting fried onion experience is what you’re after. Many homemade green bean casserole recipes call for battered onions, dipping the onions in buttermilk and flour before frying. For this vegan version, I find that simply dredging the onions in cornstarch gives them all the crispness they need heading into the fryer, no buttermilk required.
Swaps and Substitutions
Green beans: If you’d rather not use fresh green beans, you can swap in frozen beans or drained canned beans (no need to cook canned beans).Coconut milk: Coconut milk does impart a bit of coconut flavor, so if you’re not a fan of it you can always swap in another plant-based milk, with the caveat that the consistency might be a bit thinner.Mushrooms: Other mushrooms, such as cremini or button mushrooms, are fine to use in place of the shiitakes.French fried onions: You can use store-bought French fried onions in place of the homemade ones. Be sure to double-check the ingredient list to make sure there are no animal products if you’d like to keep the dish vegan.Make it non-vegan: If you’d like to make this recipe non-vegan, swap whole dairy milk in place of the coconut milk in the mushroom sauce. Additionally, you could use unsalted butter in place of the olive oil.
Making This Casserole in Advance
You can make the French fried onions up to 3 days ahead, storing them in an airtight container at room temperature. Assemble the casserole 1-2 days ahead, without adding the fried onions on top, and keep it wrapped in aluminum foil in the refrigerator until you’re ready to heat it. Store any leftovers, wrapped tightly, in the refrigerator for 3 to 5 days.
More Vegan Thanksgiving Recipes
Sweet Potato and White Bean Dip Vegan Mushroom Gravy Stuffed Squash With Brown Rice and Mushrooms Roasted Butternut Squash Kale Saute Maple Glazed Delicata Squash and Brussels Sprouts
Line a plate with a paper towel and set it aside. Using a slotted spoon, transfer the onions to a paper-towel lined plate to drain. Sprinkle with salt. Add 1 tablespoon of salt and the green beans, and cook the green beans for 5 minutes. Drain the beans in a colander and immediately transfer them to a large bowl of ice water to stop the cooking and preserve their color. Drain and set aside. Give the mixture a stir, and pile the remaining fried onions on top. Continue baking until the onions are heated through, about 5 minutes. Serve. Love the recipe? Leave us stars below!
