Vegan Green Bean Casserole
This vegan green bean casserole is so classic and delicious that you can serve it to everyone! Suitable for anyone who avoids dairy.
Ingredients
- 1 Tablespoon avocado oil
- 1 cup sliced mushrooms
- 3 Tablespoons vegan butter
- 3 Tablespoons all purpose flour
- ½ cup vegetable stock
- ½ cup unsweet soy milk or other unsweetened plant based milk
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 29 ounces green beans 2 (14.5) oz cans, drained
- 1 ⅓ cup french fried onions
Instructions
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Preheat the oven to 350 degrees F.
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Heat up a cast iron pan to medium heat. Add the oil. Once the oil is hot, add the mushrooms and toss and cook them until they get soft and brown, about 7 minutes. Remove and set aside.
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Turn the heat down to medium-low heat, then add the butter to the pan. Once the butter has melted, whisk in the flour to make a roux. Add the stock and milk and whisk over low heat for a minute or 2 to remove any lumps. Stir in the garlic salt and pepper.
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Add the cooked mushrooms back to the pan along with the green beans and season everything with salt and pepper to taste.
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If you are not using an oven-safe pan, you will need to transfer the green bean mixture into a baking dish. Otherwise, remove the pan from the heat and top it with the crispy onions in an even layer.
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Bake in the center rack of the oven at 350 degrees until the onions are golden and the edges are bubbly, about 25 to 30 minutes.
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Remove, let cool and serve warm.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition facts are based on 8 servings.