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Vegan Green Bean Casserole

What you need: 

1-1/2 cups nondairy milk
1 (2.5-ounce) cube veggie bouillon
1 to 2 tablespoons vegetable oil
1/2 medium onion, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1 carrot, diced
1/2 teaspoon basil
1/2 teaspoon garlic
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon thyme
2 or 3 tablespoons cornstarch or potato starch
2 or 3 tablespoons cold water
1 (14.5-ounce) can French cut green beans
1-1/2 (24-ounce) canisters vegan French fried onions

What you do: 

1. In a saucepan, heat the nondairy milk and veggie bouillon; stir until bouillon cube disintegrates. Just heat the milk, do not boil or scald it.
2. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; saute until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy).
3. Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well, because this will coagulate pretty quickly.
4. Quickly add the can of green beans, the sautéed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions.
5. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown. Remove. Eat. Enjoy.

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
4 to 6
Recipe Category: 


The BEST green bean casserole ever!  I love it even more than the traditional recipe!  I will not be missing out on green bean caserole at holidays anymore!! Yay!


REALLY good recipe. It is going to be my new go-to recipe for bringing to family dinners. I'm the only vegan in my house, but my fiancee, his mom and sister both loved it. It tasted like there was maybe a pinch too much sage but still really good!


This was so yummy. I made it according to the directions except I cut down on all the herbs and sauteed a lot of fresh garlic. I did the fresh onions and it was well worth the time. I'm glad that someone suggested to make sure it thickened up in the pan before adding it to the the casserole dish. That made all the difference I think. I cooked it slightly longer. Everyone loved it. Thank you.


I loved this recipe.  Unfortunately, I don't have access to the fried onion topping (I live outside the US).  I tried this recipe several times.  The first time I tried frying onions from scratch for the topping, but it was just to heavy and didn't work, so the second time I tried topping the casserole with crackers.  That worked much better!

Thanks for this recipe!


Wow, this is awsome. I added too much corn starch, though. Still yummy. :)


This was FANTASTIC!!! A+++  I have tried two recipes from this website and this one really hit it out of the park.  This will be a staple in our family from now on.  Thank you to whoever shared on the website!


this recipe is the bomb sheezy! ;)b


I made this last night for dinner and YUM! It was so good! I didn't have any veggie broth so I left out that step, but did use soy milk and corn starch to make it thinker and give it more of a creamy texture. I will definitely be making this again! :>


WOW! This recipe was TASTY! And it even looked really pretty! So fresh, and yummy, yum, yum.
I made the home made french fried onions and those were deeeee-lish! I totally recommend doing that step as well.



I have made this twice now.  The first time I made it, I followed the recipe exactly.  I didn't care for the spice blend.  So the next time, I altered it.  I used less sage and marjoram and only a sprinkle of thyme.  I LOVED it that way.  It tasted just like the non-vegan version I grew up with.  Everyone who tried it agreed.

Thanks so much for a great recipe!!



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