Best 5 Vegan Green Bean Casserole Recipes

VEGAN GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the green beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Drain well and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the mushrooms, a pinch of salt and several grinds of pepper and cook, stirring occasionally, until almost all the excess moisture has cooked off and the mushrooms start to turn golden brown, about 6 minutes. Add the onion, garlic and thyme, then continue to cook, stirring, until tender, about 2 minutes.
• Pour 1/4 cup of the vegetable broth into the skillet. Cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer until broth is reduced by half, about 1 minute. Stir in the flour and cook, stirring, until completely absorbed, then add the remaining 1/2 cup vegetable broth, almond milk, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring, until thickened and saucy, 3 to 4 minutes. Stir in the vegan sour cream and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
• Stir the blanched green beans into the sauce, tossing until evenly coated, then spread into an even layer. Top evenly with the fried onions.
• Bake until golden brown and bubbling at the edges, about 15 minutes. Let sit 5 minutes before serving.

VEGAN GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until casserole is bubbly and top is golden brown, 25-30 minutes.

VEGAN GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place mushrooms in a blender or food processor; pulse until pureed.
• Blend vegetable broth, cashews, and cornstarch together in a blender until cream is smooth.
• Stir white wine, mushrooms, onion, garlic, thyme, and salt together in a large pot over medium heat until mushrooms are softened, about 3 minutes.
• Pour cream into soup; cook and stir until the soup thickens, about 7 minutes. Stir in tomato paste and lemon juice.
• Transfer the soup to a casserole dish; mix green beans, 1 1/3 cup of the fried onions, soy sauce, and pepper into the soup until combined.
• Bake in the preheated oven until the mixture is bubbly and warmed through, about 25 minutes. Remove from oven and top with remaining fried onions.

VEGAN GREEN BEAN CASSEROLE WITH CREAMY ONION GRAVY

Steps:

• Grease casserole then combine half of the french fried onions with all of the ingredients and stir well.
• Bake at 350F for 15-20 minutes or until bubbly.
• Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown.
• Creamy Onion Gravy:.
• Saute onions in canola oil until lightly browned, about 5 minutes.
• Add garlic and saute an additional 2 minutes.
• Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender.
• In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour.
• Remove saucepan with simmering broth from the heat.
• Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once].
• Return to heat, whisking constantly, and cook until thickened.
• Whisk in parsley. Taste and add more salt and pepper if needed.
• Yield: 6 1/2 cups.
• brown flour: put flour in pan over low heat and stir until it becomes a golden brown.
• Set aside to cool.
• Make ahead and store for months.
• Use the left over gravy for something like the herb roast or Ricker's Tofu roast.

THE BEST VEGAN GREEN BEAN CASSEROLE

Steps:

• Beans:.
• Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
• Sauce.
• Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
• Topping.
• Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
• To Assemble.
• Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.