Green bean casserole is a firm favorite in the winter, and especially at Thanksgiving. It’s warm, comforting, tasty, and promises to fill you up for hours.
We’ve taken this classic, which is traditionally made of green beans, cream of mushroom soup, and french fried onions, and made it vegan whilst still preserving the strong flavors and creaminess everyone loves.
It was created in 1955 by Dorcas Reilly at the Campbell Soup Company and since then it is almost always served at Thanksgiving as a side dish.
You could also bulk it out and make it a main dish and because of its versatility and popularity, this article goes through 15 of our favorite vegan recipes for the casserole for you to try out yourself and choose your new favorite!
Our first recipe is this traditional vegan green bean casserole filled with green beans, vegan butter, shallots, garlic, mushrooms, and topped with crispy fried onions.
It’s cozy, nostalgic and although it’s creamy and rich, is still stuffed with veggies to give you that extra health boost. Plus this recipe is simple to make and with just 10 ingredients, it can be on your plate ready to eat up in just 30 minutes.
Now you might be wondering what we mean when we say this recipe is made with a twist. Simply put, the recipe includes some added ingredients which are not included in a traditional vegan green bean casserole and add even more health benefits. These ingredients range from cashew nuts to panko crumbs.
The cashew nuts are combined with nutritional yeast to add extra flavor and creaminess to the dish, whilst still keeping it vegan. Along with health benefits, the nutritional yeast also gives it a unique cheesy texture.
The recipe also uses panko crumbs used in Japanese dishes and when baked, makes the dish extra crispy when you take it out of the oven. Finally, it also uses vegetable broth and this enhances the flavor without the added oil used in other recipes.
Looking to switch up the crispy onion topping? Look no further than this recipe which tops the casserole off with onion rings. The onion rings on top of this hearty comfort food add a salty savory crunch and are the size of manhole covers. A perfect topping!
Moreover, it’s super simple to make and only requires 4 ingredients. Simply gather your low-sodium green beans, creamy vegan mushroom soup, cashew sour cream, and you’re crunchy oven bake onion rings and you’re good to go.
This twist on the classic is packed full of mushrooms and green beans but topped with tater tots to make the ultimate comfort food that is completely vegan.
Since green bean casserole is many people’s favorite childhood dish, this recipe combines it with tater tots, yet another childhood favorite treat to make a homemade vegan dish that promises to be both delicious and nostalgic.
This recipe is similar to a traditional vegan green bean casserole recipe but uses all-purpose einkorn flour.
This means it holds the same amount of creaminess and flavor but is particularly helpful for those with gluten sensitivities or intolerances. It is not intended however to be used by those with celiac disease.
This holiday casserole replaces the crunchy fried onions with something slightly healthier. It uses kale chips which taste great rehydrated within the casserole but also add a perfect crispy texture on top whilst saving the calories.
It also replaces the soup with mushrooms, almond milk, soaked cashews, salt, and garlic powder, which still gives it that classic creaminess without the heavy cream.
You can use half an avocado with this recipe instead of cashews but since avocados turn brown, the casserole looks a little different after a few hours. If this does not bother you, however, the flavor is still great!
A vegan casserole with creamy, mushroom goodness and packed with green beans, this recipe is a southern dream. The difference between the original recipe is that this one requires you to use coconut milk for thickening, along with mushrooms and soy sauce instead of the classic cream of mushroom soup.
Avoid using cornstarch to thicken the coconut milk as it should thicken by itself and promises to be the ultimate comfort food whilst still being vegan and lactose-free.
This recipe makes a great healthy holiday side dish. Its topping is crunchy but not fried and the sauce is made up of canned white beans which means it is packed with protein. This doesn’t mean it lacks flavor though, as the white beans are combined with garlic, fresh rosemary, and lemon juice before it is poured over the green beans.
What makes it stand out from other recipes however is the fact the topping uses crunchy walnuts which have been pulsed in the food processor with salt, instead of traditional fried onions. If you didn’t want to use nuts, you can also try roasted chickpeas for a twist to the classic.
This recipe is so similar to the original green bean casserole, it will be tricky for your guests to spot the difference. However, The recipe uses almond milk instead of cream of mushroom soup, long green beans, fresh mushrooms, and most importantly, pearl onions.
The recipe uses frozen, thawed, and blanched pearl onions and we recommend you do the same for the best results. Pearl onions are quite similar to normal onions yet only have a single storage leaf which means they resemble a clove of garlic.
This take on the old-fashioned casserole made with cream of mushroom soup and french fried onions is another one of our traditional green bean casserole recipes in this article but promises to be all-natural and vegan.
Instead of Campbell’s, it uses Imagine’s Natural Creamy Portobello Mushroom Soup which you can find at Whole Foods, and coconut creamer to make it extra creamy.
It’s low-calorie, easy to make, and replicates the classic dish found on any Thanksgiving dinner.
This vegan green bean casserole is made with coconut milk, nutritional yeast, green beans and onions, but also topped with a thick layer of cauliflower mash which adds to the creaminess and is perfectly paired with the crunchy, garlic bread crumb topping.
Both creamy and cheesy, it’s the ultimate comfort food and can be enjoyed by everyone.
This recipe is perfect for those vegans who hate mushrooms. It’s still a great addition to any plant-based holiday meal packed with green beans but made without the canned soup or mushrooms.
It instead uses a gorgeous creamy vegan sauce made with shallots, garlic, flour, vegetable broth, soy sauce, white wine vinegar, and cashew cream.
It’s also great to heat up the next day and you can even make the casserole ahead of time. To do this, follow the instructions but don’t top with the crispy onions right away. Instead, store in the refrigerator once cooled and when you are about to bake, top with the crispy fried onions.
This vegan green bean casserole is simple and satisfying and features Dr. Praeger’s Super Greens Veggie burgers.
It calls for only olive oil, onions, green beans, mushroom gravy, bread crumbs, and pecans, and the Super Greens are crumbled over the mixture for extra flavor and to bulk out this favorite Thanksgiving side dish.
This smokey vegan green bean casserole is healthy, tasty, and packed full of spices to give it a bold, smokey flavor you don’t find with regular green bean casseroles.
It is also made with cashew cream to replicate the thickness and creaminess of mushroom soup but holds a lot more protein and the onion topping is made from scratch instead of straight out of the can. We promise it’ll be a hit at the next family Thanksgiving!
From its title, you can only imagine how great this recipe is. The creamy vegan mushroom sauce tastes better than the canned soup and the generous amounts of cayenne pepper, garlic, and salt and pepper give it an intense flavor.
This recipe also requires you to use one tablespoon of dry sherry with soy creamer to make it extra delicious and extra thick.
For the crumb, all you need is whole grain bread, vegan margarine, and french fried onions, and when baked in the oven, we promise you’ve never tasted crunch quite like it.