Vegan Green Bean Casserole

This healthier green bean casserole is a light yet satisfying twist on the traditional Thanksgiving dish. Packed with fresh green beans, a creamy mushroom sauce, and topped with a crunchy, whole-food onion topping, it’s a nourishing choice that doesn’t sacrifice flavor. By using wholesome ingredients and skipping the heavy cream and processed additives, this version offers a guilt-free way to enjoy a beloved holiday classic. It’s the perfect side dish for anyone looking to enjoy a lighter, more nutrient-dense Thanksgiving meal without compromising on taste!

Ingredients

For the onion topping:

• 1 small onion, thinly sliced
• 1 Tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp. all-purpose flour
• 2 Tbsp. panko bread crumbs

For casserole:

• 1 lb. green beans, trimmed
• 6 Tbsp. extra-virgin olive oil, divided
• 2 medium shallots, finely chopped
• 8 oz. sliced mushrooms
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 c. all-purpose flour
• 3 c. almond milk

Directions

Step 1: Make onion topping: Preheat the oven to broil on medium and line a medium baking sheet with  aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn the oven down to 375°.

Step 2: Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to the ice bath to cool, then drain and transfer to a large bowl. 

Step 3: In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans. 

Step 4: Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat, season to taste with salt and pepper, then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish. 

Step 5: Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more.