Vegan Green Bean Casserole
This is literally the BEST Vegan Green Bean Casserole I have ever had. It is comforting, creamy and crunchy all at the same time. Perfect holiday side!
Ingredients
- 1 lb green beans ends trimmed and broken in half
- salt
- 3 tbsp vegan butter
- 1 yellow onion diced
- 3 cloves garlic diced
- 1/2 tsp pepper
- 4 tbsp flour
- 1 tbsp fresh thyme roughly chopped
- 1/4 tsp poultry seasoning
- 1 cup broth*
- 1 cup non-dairy milk unsweetened
- salt to taste
- 1.5 cups crispy onions separated
Instructions
- Preheat the oven to 450 degrees.
- Bring a large pot of water to a boil. Rinse the green beans then trim the ends and break them in half. Add a pinch of salt to the boiling water then add the green beans. Cook for exactly 5 minutes.
- Drain the green beans, then immediately add them to a bowl of ice water. Set them aside.
- Place the pot back on the stove over medium heat. Add the vegan butter and allow it to melt. Add the onion, garlic and pepper to the pan and sauté for 5 minutes, stirring frequently. If anything starts to brown, turn down the heat.
- Add the flour, thyme and poultry seasoning and stir until everything is coated. Cook for 1 minute. Add the broth and non-dairy milk. Cook for 5 minutes, or until thickened, whisking frequently.
- Add 1/2 cup of the crispy onions and stir to combine. Taste and add salt and pepper if needed.
- Drain the green beans from the ice water and add them to the pot. Stir until everything is coated. Transfer the mixture to a baking dish and top with the remaining crispy onions.
- Place in the oven and bake for 8-10 minutes, or until the top is crispy and the green beans are bubbling. This is best served immediately.
Video
Notes
*I used vegan chicken broth. You can get it at Whole Foods or online, here. You can also swap it for your favorite broth.
IF YOU WANT TO MAKE THIS MORE THAN 24 HOURS IN ADVANCE: I would prep the green beans (through the ice bath step) and place them, drained, in a container. Then prep the sauce, let it cool, and place it in a separate container. Refrigerate overnight. When you are ready to serve, combine the sauce (it might be congealed from being in the fridge, but it will loosen up in the oven) and the green beans in a casserole dish. Stir to combine and top with the rest of the crispy onions. Pop it in the oven, covered, at a lower temperature (around 375) for 20-30 minutes. Remove the cover and broil the top for 2-3 minutes.