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Healthy Vegan Green Bean Casserole (Gluten-Free, Oil-Free, & Dairy-Free)

Vegan green bean casserole with almond topping in a casserole dish.
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.
Plant Based Paradise
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6

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 8x11 inches. A 9x9-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
US Customary - Metric

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.