This Green Bean Casserole recipe is more Campbell’s than Campbell’s. It’s meta, it’s vegan, but stealth vegan. It’s classic – but vegan-ized.
It’s possible that this recipe could go undetected as vegan by Dorcas Reilly herself. Yep, Dorcas Reilly is the name of the woman responsible for the legendary “Green Bean Bake” that has been synonymous with Thanksgiving tradition for decades. Dorcas created the dish for Campbell’s back in 1955.
People go full-Gremlin on this casserole. Thank you, Dorcas. Apparently, Dorcas was persistent in advocating for her green bean casserole when it did not test well with Campbell Soup Company. She knew it was genius.
Ingredients in This Vegan Green Bean Casserole
When I’m making this I buy two containers of the French’s Crispy Fried Onions, because they get snacked on, hard. I’d say they are crack-like, but I haven’t actually tried crack. These crispy little bastards have everything we are hard-wired to seek for survival and our brains get a little happy when we have them.
To make this green bean casserole you make a vegan creamy mushroom soup in a pot with fresh green beans. I use this mushroom broth, please check your ingredients because sometimes mushroom bases and broths contain dairy.
I use fresh green beans. You can drain and use canned green beans, just add them at the end, right before you put the casserole in the oven or before you put it away to store if making ahead.
This is a recipe that you can make ahead. After you’ve poured the soup and green bean mixture into the casserole dish, you cover it and put it into the fridge. Do not add the crispy onions until after baking it.
Green Bean Casserole
- cutting board
- 9 x 13 casserole dish
- stove top and oven
- 8 oz chopped baby bella mushrooms
- 6 oz chopped yellow onion 1⅓ cups
- 14 oz trimmed fresh green beans cut into 1 -3 inch pieces, randomly
- 1 tbsp minced garlic I use garlic from the jar
- 3 tbsp packed, unsifted flour I use AP Flour
- 1/3 cup unfortified nutritional yeast
- 3/4 cup unsweetened, original flavor almond milk
- 1/2 cup mushroom broth to soften mushrooms, onion and garlic
- 3/4 cup mushroom broth to whisk with flour and almond milk
- 2 tbsp low sodium tamari or soy sauce
- 1/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt depends on the saltiness of your broth, you may want more
- 1 cup French's fried onions
- Preheat oven to 350°, unless making ahead, in which case you do not need to heat the oven.
- Add mushrooms, onion, green beans and garlic to a large pot with the 1/2 cup mushroom broth, simmer and stir at medium to medium high heat until mushrooms and onions are soft.
- Whisk the flour and nutritional yeast into the remaining 3/4 cup mushroom broth, almond milk, tamari, onion powder, black pepper and salt.
- Add the flour mixture to the pot. Stir and simmer until it looks thick and the green beans are cooked, but still a tad crunchy about 15 – 20 minutes at medium low to medium, stirring occasionally.
- Taste and add more salt and or pepper if desired.
- Transfer to a 9 x 13 oven safe glass casserole dish. Either store in the refrigerator until ready to bake and serve, or bake at 350° for 15 – 20 minutes. See notes below if storing for Make Ahead Instructions.
- When the casserole looks nice and bubbly, sprinkle French's onions on top and place the casserole back in the oven. Bake until the French's onions have a little more color, you can turn up the heat, or broil, but they cook quickly so you it's important to watch them to avoid burning.
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Did you make this Vegan Green Bean Casserole? How’d it go? Tell me about it in the comments section below.