Here’s a creamy, cozy vegan green bean casserole that rivals the classic. With a savory mushroom sauce, tender green beans, and a crispy panko topping, it’s the perfect holiday side dish that everyone can enjoy. With simple ingredients, it’s easy to make and ready in an hour!
This is my take on the classic green bean casserole, and if you grew up loving the original, this version is every bit as comforting and satisfying. It delivers all the familiar flavors and textures, just made from scratch with simple, plant-based ingredients.
Instead of using store-bought cream of mushroom soup, I make a savory mushroom sauce from scratch and blend in cashews for richness and creaminess. Fresh green beans get folded into the sauce, then everything is baked until hot and bubbly. I finish it off with sweet fried onions and crispy panko on top for that irresistible crunch.
It’s surprisingly easy to make and doesn’t require hours in the kitchen. The whole dish comes together in about an hour, making it a dependable, veggie-forward side that fits right in on a holiday table or any cozy dinner menu.
Make ahead instructions
I love that this green bean casserole can be prepped ahead of time, which makes it perfect for holidays. I make the mushroom sauce in advance, assemble the casserole with the green beans, and cover it tightly in the fridge. Right before baking, I add the fried onions and panko on top, then pop it in the oven so the topping stays crisp and golden.
Vegan Green Bean Casserole Recipe
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Ingredients
- ▢ 1 recipe Magic Mushroom Sauce
- ▢ 1 ½ lb green beans (cut into bite-sized pieces)
- ▢ 1 tablespoon olive oil
- ▢ 1 large onion (thinly sliced)
- ▢ 1 cup panko
Instructions
- Begin by making the easy to make Magic Mushroom Sauce .
- Preheat your oven to 375 degrees Fahrenheit. Cover the bottom of an 11"x9" casserole dish with a thin layer of the mushroom sauce. Top with half the green beans, then half the remaining mushroom sauce. Repeat once more. Pour ½ cup of water over the top then seal tightly with aluminum foil. 1 ½ lb green beans
- Bake in the preheated oven for 30-40 minutes, or until hot, bubbling and the green beans are soft.
- While the green bean casserole is in the oven, prepare the topping. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onion and cook until it is soft and brown, about 8-10 minutes. Add the panko to the pan and let it brown, about 2 minutes. 1 tablespoon olive oil, 1 large onion, 1 cup panko
- Once the green beans are soft, mix them around in the casserole dish, pour the topping over the casserole and serve immediately.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Vegan Green Bean Casserole Recipe
Ingredients
- 1 recipe Magic Mushroom Sauce
- 1 ½ lb green beans , cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion , thinly sliced
- 1 cup panko
Instructions
- Begin by making the easy to make Magic Mushroom Sauce .
- Preheat your oven to 375 degrees Fahrenheit. Cover the bottom of an 11"x9" casserole dish with a thin layer of the mushroom sauce. Top with half the green beans, then half the remaining mushroom sauce. Repeat once more. Pour ½ cup of water over the top then seal tightly with aluminum foil. 1 ½ lb green beans
- Bake in the preheated oven for 30-40 minutes, or until hot, bubbling and the green beans are soft.
- While the green bean casserole is in the oven, prepare the topping. Heat the olive oil in a large frying pan over medium-high heat. Add the sliced onion and cook until it is soft and brown, about 8-10 minutes. Add the panko to the pan and let it brown, about 2 minutes. 1 tablespoon olive oil, 1 large onion, 1 cup panko
- Once the green beans are soft, mix them around in the casserole dish, pour the topping over the casserole and serve immediately.
