Healthy and delicious, this Vegan Green Bean Casserole is made from scratch with fresh green beans and crispy baked onions all wrapped in a savory mushroom gravy. There’s so much to love about this classic side dish, and it’s perfect for the holidays!
Eating healthy during the holidays can be challenging. I’m here to hopefully inspire you, and make it a little easier to choose healthy options. And, you can be sure this healthy green been casserole is nothing short of delicious!
Instead of frying onions in oil, we’ll be baking them in the oven, making them lighter in calories. I love the flavor and texture of preparing them this way. Baking them yourself is an extra step, but it’s super easy, and well worth it. But feel free to use store bought fried onions in place of making your own. I’ve used Traders Joe’s fried onions with delicious success!
Also, we’ll be making this dairy-free by using unsweetened non-dairy milk in the mushroom gravy instead of creams, it’s another great way we’ve reduced both the calories and fat content. I think you’ll agree that this gravy isn’t lacking in flavor one bit and adds the perfect creaminess to the green bean casserole.
Wholesome, easy, and made from scratch with lots of love, it’s simply the best green bean casserole!
How To Make Vegan Green Bean Casserole
Only fresh green beans here! Simply blanch the green beans, or to make it super easy cook them in the microwave.
The gravy is super easy too, and comes together in about 20 minutes on the stovetop. Once the gravy is ready, add the cooked greens beans and give a good mix, place the mixture in a casserole dish, add the onions on top and bake, loosely covered, for 20 minutes.
Looking to make your green bean casserole gluten free? Simply use a gluten free flour blend, or oat flour works great too!
That’s it, easy as can be healthy green bean casserole ready for your table!
Can Green Bean Casserole Be Made Ahead?
Yes, this green bean casserole can be made a day ahead. Simply make the casserole, but don’t add the onions, keep them separate. Keep covered in the refrigerator for a day or two. When ready, add the green bean/mushroom gravy mixture to a serving dish, and bake in a preheated oven at 350 degrees F. for about 25 – 30 minutes, until heated through. Add onions on top, cover, and cook 5 – 10 minutes more.
For more healthy side dishes
- Roasted Brussels Sprouts & Butternut Squash w/ Cranberries & Pecans
- Easy Vegan Scalloped Potatoes
- Best Vegan Mashed Potatoes (Instant Pot + Stovetop)
- Vegan Mushroom Gravy
- Butternut Squash Mac & Cheese
- Roasted Delicata Squash Salad
If you try this green bean casserole recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN GREEN BEAN CASSEROLE (HEALTHY)
Fresh green beans and baked crispy onions with a savory mushroom gravy made from scratch. A healthy and delicious side dish for your holiday table, or just whenever!
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 6 1x
- Category: Side
- Cuisine: Vegan
- 1 medium onion, thinly sliced
- 1/4 cup spelt or unbleached all-purpose flour
- 2 tablespoons panko bread crumbs
- generous pinch of mineral salt
- 1 pound fresh green beans, trimmed and halved
- 2 tablespoons olive oil
- 8 ounces mushrooms, trimmed and sliced
- 2 cloves garlic, minced
- pinch of nutmeg, optional
- mineral salt & fresh cracked pepper, to taste
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup unsweetened cashew milk
Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment paper, silpat, or lightly grease with oil.
Onions: Slice onions and make sure all the pieces are separated. In a large mixing bowl, combine the onions, flour, panko and salt, toss to combine. Spread the onions evenly in a single layer on the baking sheet. Place the baking sheet pan in the oven on the middle rack, and bake until golden brown, approx. 30 minutes. Stir/toss the onions 2 to 3 times during cooking. After about 20 minutes, remove, and set aside, any onions that are cooking too fast. Once done, remove from the oven and set aside. Turn the oven down to 400 degrees F.
Green Beans: Fill a large pot 2/3 full with water and add a generous pinch of salt. Bring the water to a boil, add beans and blanch for 7 minutes. Drain beans into a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Mushroom gravy: In a large pan, heat oil over medium-high heat, add mushrooms and cook, stirring occasionally, until mushrooms begin to sweat and release their juices, approx. 4 to 5 minutes. Add the garlic and nutmeg, continue to cook for another 1 to 2 minutes. Sprinkle the flour over and cook, stirring constantly, for 1 minute. Add the broth and let simmer for 1 minute. Lower the heat to medium-low and add the non-dairy milk. Cook until mixture thickens, stirring occasionally, approx. 6 to 8 minutes. Remove from heat.
Assemble & bake: Add the beans and 1/4 of the onions to the mushroom gravy and give a good stir. Place mixture in baking dish and top with remaining onions. Place in oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
If you don’t have panko bread crumbs available, ground cornmeal is a delicious substitute.
Don’t have vegetable broth on hand? Try saving and using 1 cup of the water the beans were cooked in. This worked well when I was in a pinch.
Feel free to use store bought fried onions in place of making your own. I’ve used Traders Joe’s fried onions with delicious success!
Make this gluten free by using a gluten free flour blend or oat flour.