Green Bean Casserole - A Vegan friendly dish that everyone will love! I abrikliving.com
Food,  Holidays

Green Bean Casserole – Vegan Friendly!

A Green Bean Casserole is a must around the Thanksgiving table. Packed with so much flavor, it stands out on its own!

I have to be honest I wasn’t always a fan of casseroles, but when I went vegan I found myself wanting to try new things and to see what dishes could be made vegan friendly. It wasn’t until this Green Bean Casserole made its way into my life that I knew it was time to expand my Thanksgiving menu.

So, as a recovering picky eater this dish makes its way onto my Thanksgiving table EVERY year now!

Cream of Mushroom Soup

I start by making the cream of mushroom soup. Don’t worry it’s not as scary as it sounds. First, I clean and roughly chop a whole head of cauliflower, then add it to a large pot with Unsweetened Almond Milk, onion powder, garlic powder, and some salt and pepper.

Next, you place the pot on the stove at high heat and bring it to a boil. Turn the temperature to medium-low, cover, and continue to boil for 10 minutes or until the cauliflower is soft. It can boil over very easily so watch the pot carefully and adjust your stove’s temperature settings accordingly. Trust me, I don’t know how much soup I’ve scrubbed off our stove, not a fun time.

While the cauliflower is boiling, I carefully clean a package of Baby Bella Mushrooms. Mushrooms are sensitive little things so one of the best ways to clean them is to run them under a slow stream of cool water and then gently wipe them with a soft cloth.

Note: I prefer to use the whole mushrooms instead of the ones already cut because they are a lot easier to clean.

Green Bean Casserole packed with amazing flavor and is vegan friendly.

After that, I de-stem the mushrooms. This is optional, they’re just easier for me to cut this way. Efficiency is key in the kitchen!

The mushrooms get a good chop, along with some onion that gets diced.

While I wipe away a few tears from those darn onions, I preheat the oven to 350 degrees. Then, I very carefully pour the cauliflower mixture into the blender. You always want to make sure the blender top is secure before running it with any hot items. Safety first! Blend until you get a smooth consistency.

Green Bean Casserole packed with amazing flavor and is vegan friendly.

I keep the mixture in the blender while I saute the onions and mushrooms in a little bit of oil. I use avocado oil, it’s my favorite. You can use the same pot that you boiled the cauliflower in. Cook for about 10 minutes, until the mushrooms are soft and the onions are translucent. Then I add the blended cauliflower to the pot and thoroughly mix. Yay we have homemade, vegan cream of mushroom soup!

Green Bean Casserole

Lastly, we put it all together and pop it in the oven. Take a 9×13 baking dish, add a whole bag of frozen green beans (you don’t need to worry about thawing them first), add your soup, and half a container of fried onion bits. Mix together and put in the oven to bake for 30 minutes, then take the dish out and add some fried onion bits on top and bake for another 10 minutes.

Note: I do like to keep 1/4 of the container of onion bits to re-heat with my leftovers the next day, it helps to give it a nice crunch.

Let the casserole cool for about 5-10 minutes once it’s out of the oven. Then you can dig in and enjoy!

Looking for some more Thanksgiving, vegan friendly or savory recipes, check out my posts here!

Although I have made my own tweaks, this recipe came from Kalel a vegan Youtuber. She sometimes posts other fun vegan recipes on her channel, you should go check her out!

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Green Bean Casserole - A Vegan friendly dish that everyone will love! I abrikliving.com

Green Bean Casserole – Vegan Friendly!


  • Author: Abri Fernandez
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 people 1x

Description

Green Bean Casserole packed with amazing flavor and is vegan friendly.


Scale

Ingredients

Cream of Mushroom Soup

  • 1 Whole Head of Cauliflower (Cleaned and Roughly Chopped)
  • 2 Cups Unsweetened Almond Milk
  • 2 Tbs Garlic Powder
  • 1 1/2 Tbs Onion Powder
  • 1/2 tsp Pepper
  • 2 tsp Salt
  • 1 Package Baby Bella Mushrooms (Cleaned and Chopped)
  • 1/4 Yellow Onion (Diced)
  • 1/2 Tbs Oil

Green Bean Casserole

  • 1 Container Fried Onion Bits (Divided)
  • 1 Bag Frozen Green Beans

Instructions

Cream of Mushroom Soup

  1. Clean and roughly chop cauliflower. Add it to a large pot with almond milk, and spices. Bring to a boil on high heat, then lower to medium-low. Cover and continue to boil for 10 minutes or until the cauliflower is soft.
  2. While the cauliflower is boiling, carefully clean mushrooms by running under a cold, slow stream of water, then wipe with a soft cloth. De-stem and chop the mushrooms.
  3. Dice the onion. Then preheat the oven to 350 degrees.
  4. Carefully pour cauliflower mixture into the blender and blend until smooth.
  5. Saute onions and mushrooms for 10 minutes until the mushrooms are soft and the onions are translucent in color. Then add blended cauliflower and thoroughly mix. Now you have cream of mushroom soup.

Complete the Dish

  1. In a 9×13 baking dish, add frozen green beans, cream of mushroom soup, and half the container of fried onion bits.
  2. Bake in the oven for 30 minutes. Then take out and add some more onion bits on top. Bake for another 10 minutes.
  3. Cool 5-10 minutes before serving.

Notes

The cauliflower can easily boil over after you cover it, so make sure to adjust you stove’s temperature accordingly.

Use extra caution when pouring the cauliflower mixture into the blender, and make sure the top is securely on before running it.

You can reserve 1/4 of the container of onion bits to warm up with left-overs the next day. It helps to give it a nice crunch.

  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 8 people
  • Calories: 148
  • Sugar: 4.9g
  • Sodium: 744mg
  • Fat: 7.5g
  • Saturated Fat: 3g
  • Carbohydrates: 17.9g
  • Fiber: 5.2g
  • Protein: 4.3g
  • Cholesterol: 0mg

Keywords: Green Bean Casserole, Vegan

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