Healthy Vegan Green Bean Casserole (Gluten-Free, Oil-Free, & Dairy-Free)
This healthy vegan green bean casserole is creamy, comforting, and made with whole-food ingredients. A dairy-free, oil-free, and gluten-free side dish that’s perfect for Thanksgiving, Christmas, or cozy weeknight dinners.
Why You’ll Love This Vegan Green Bean Casserole 💚
- A holiday classic: Green bean casserole is a staple at holiday gatherings, especially Thanksgiving and Christmas. Typically green bean casserole, however, includes dairy and processed ingredients. This version delivers all the flavor and creaminess minus the butter, milk, and fried onions.
- Crowd-pleasing: This vegan green bean casserole delivers plenty of flavor, thanks to a savory mushroom sauce. It’s topped off with toasted sliced almonds—a healthy and elevated swap for traditional fried onions.
- Diet-friendly: Dairy-free, oil-free, gluten-free, and lower in sodium and cholesterol than traditional green bean casserole. It can also be made nut-free if needed.
Ingredients You’ll Need 🛒
- Green beans: Either fresh or frozen work. Trim the ends if using fresh; thaw before cooking if using frozen.
- Mushrooms: I used button mushrooms. Mushrooms add umami flavor and depth. As an added bonus, they help support a healthy immune system.
- Yellow onion: Adds natural sweetness, depth of flavor, and antioxidants.
- Garlic: Enhances the savory flavor and supports healthy blood pressure.
- Low-sodium vegetable broth: Adds subtle flavor to the sauce.
- Unsweetened soy milk: I prefer soy for this recipe, because it has a creamier consistency, but unsweetened oat milk or almond milk also work well.
- Low-sodium tamari: A gluten-free alternative to soy sauce; adds umami flavor.
- White miso paste: Typically found in the international or refrigerated section at grocery stores. Deepens the savory flavor of the sauce and adds saltiness. Typically gluten-free (check the label to confirm).
- Nutritional yeast: Adds savory flavor and a warm color. Nutritional yeast is a great source of B vitamins, which are linked to maintaining energy, promoting skin health, and reducing inflammation.
- Dried thyme leaves: Contributes a cozy, earthy flavor. Use half a tablespoon of fresh thyme if you prefer.
- Freshly ground black pepper: To taste.
- Cornstarch: To thicken the sauce.
- Rice vinegar: Adds a mild acidity for balance.
- Sliced almonds: A crunchy, elevated topping. Almonds are associated with heart health and promoting healthy blood pressure.
See recipe card for quantities.
How to Make Healthy Vegan Green Bean Casserole (Step by Step) 🍲
Step 1: Preheat the oven to 350°F. Heat a large nonstick skillet over medium heat. Add a splash of water and the onion and cook for 5 to 7 minutes, stirring periodically, until translucent and soft. Add more water as needed to prevent sticking.
Step 2: Add the mushrooms. Continue cooking for 6 to 8 minutes, or until the mushrooms have browned and most of the liquid has evaporated.
Step 3: Add the garlic and cook for 1 minute, until fragrant.
Step 4: Add the vegetable broth, soy milk, tamari, white miso, nutritional yeast, thyme, and black pepper.
Step 5: Add the cornstarch and stir well to thicken the sauce.
Step 6: Remove from heat. Add the green beans and rice vinegar. Gently stir until evenly coated.
Step 7: Carefully transfer the mixture to a medium casserole dish. Sprinkle with sliced almonds.
Step 8: Bake for 13 to 15 minutes, or until the almonds are lightly toasted and golden brown. Serve warm.
Substitutions and Variations 🔄
- Nut-free: Omit the sliced almonds or substitute an equal amount of breadcrumbs, such as panko breadcrumbs.
- Soy-free: Replace tamari with coconut aminos and use unsweetened oat milk instead of soy milk.
- Make-ahead option: Complete steps 1 through 7, but hold off on adding the almonds. Cover and refrigerate up to 24 hours. Add the almonds right before baking.
Equipment 🥣
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Large nonstick skillet
- Large spoon or spatula
- Medium casserole dish (I used an oval casserole dish measuring approximately 8×11 inches. A 9×9-inch square pan also works.)
Storage ❄️
- Fridge: Store in an airtight container for3 to 4 days.
- Freezer: Freeze for up to 1 month. Thaw in the fridge before reheating.
Pro Tip for the Best Green Bean Casserole ✨
As you approach or exceed 15 minutes in the oven, keep a close eye on the almond topping to ensure it does not burn. The sliced almonds will have a subtle golden color when ready.
FAQ ❓
Yes! Prepare everything up to the point you add the mixture to the casserole dish (hold off on adding the almonds). Cover and refrigerate up to 24 hours. Add the almonds right before baking.
Yes, but the casserole will be softer and mushier. If you have the choice, opt for fresh or frozen for the best result.
Simply omit the miso or, for a similar savory boost, substitute a teaspoon of low-sodium tamari or soy sauce and an extra pinch of nutritional yeast.
Yes! Double the ingredients and bake it in a 9×13-inch casserole dish. Increase the bake time to 20 to 22 minutes, but keep a close eye on the almonds to make sure they don’t burn.
Healthy Vegan Green Bean Casserole (Gluten-Free, Oil-Free, & Dairy-Free)
Equipment
- cutting board
- chef's knife
- measuring cups and spoons
- large spoon or spatula
- medium casserole dish (I used an oval casserole dish measuring approximately 8×11 inches. A 9×9-inch square pan also works.)
Ingredients
- 1 pound green beans (fresh or frozen; if fresh, rinse and trim ends; if frozen, thaw)
- ¼ cup water (approximate amount needed for cooking vegetables; you may use more or less)
- 8 ounces mushrooms finely diced
- ¼ cup yellow onion finely diced
- 3 cloves garlic minced
- ¾ cup low-sodium vegetable broth
- ¾ cup unsweetened soy milk or unsweetened plant milk of choice
- 2 tablespoons low-sodium tamari
- 1 tablespoon white miso
- 1 tablespoon nutritional yeast
- ½ teaspoon dried thyme leaves
- freshly ground black pepper to taste
- 1 tablespoon cornstarch
- 2 teaspoons rice vinegar
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350°F.
- Heat a large nonstick skillet over medium heat. Add a splash of water and the onion and cook for 5 to 7 minutes, stirring periodically, until the onion is translucent and soft. Add more water as needed to prevent sticking.
- Add the mushrooms and continue cooking for 6 to 8 minutes, or until the mushrooms have browned and most of the liquid has cooked off.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the vegetable broth, soy milk, tamari, white miso, nutritional yeast, thyme, and black pepper.
- Add the cornstarch to the skillet and stir well to thicken.
- Remove the skillet from the heat. Add the green beans and rice vinegar. Gently stir until evenly coated.
- Carefully transfer the mixture to a medium casserole dish. Sprinkle with sliced almonds.
- Bake for 13 to 15 minutes, or until the almonds are lightly toasted and golden brown. As you approach the 15-minute mark, keep a close eye on the almonds to ensure they do not burn.
Notes
- Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 1 month. Thaw in the fridge before reheating.
Tried This Recipe? Leave a Review! 📣
I hope you love this healthy vegan green bean casserole! It’s a delicious crowd-pleasing update on a classic. If you tried this recipe, I’d love to hear what you think! Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to let me know how it turned out. And don’t forget to save this recipe on Pinterest for your next holiday gathering!
More Vegan Holiday Recipes 🌱
Try these other crowd-pleasing dishes for your plant-based holiday table:
