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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: 


Needed to make a quick meal with few ingredients, mostly stuff I had at home, and this turned out great! I added in vegan bacon and chicken-style seitan strips which were key! Definitely a comfort food. It's a similar taste to a vegan version of Chicken Noodle Soup, but not! Ha Made enough for 3 servings of left-overs after two people had eaten 2 servings each!

Thanks so much, will make this again soon!


This was delish.. my meat eater boyfriend didn't even know it was vegan.  ;) .. I used fresh green beans instead of canned. The cooking time was exactly the same, and they turned out perfect!


I didn't love this.
I found this recipe had an odd sweet taste to it... maybe because I used arrowroot instead of cornstarch???? I didn't use carrots.

I made my own "fried onion topping" by processing a very hearty whole grain bread, 1/2 an onion and 2 T margarine, a good bit of onion powder, and salt and pepper and toasting that in the oven. The flavor was just like fried onions the texture was just a little different! I'll never use fried onions again.

Anyhow, I think I'm gonna give this another try sometime since everyone seems to love it.


Sometimes I eat French's Fried Onions as a snack and they give me fantastic gas! They are really good but be prepared for the smell!  :-\


I needed a dinner and had left over rice in the fridge, so I doubled the sauce and added the rice to make a casserole.  It worked really well and my newly veg husband enjoyed it a lot. 


this was amazing.  i took it to a potluck and everyone couldn't believe it was vegan (because it was so creamy)!  i didnt add carrots or mushroom...just the onion and it was so good.  it tasted just like the one i used to make with the cream of mushroom soup but healthier!  thanks so much for sharing!


To cut down on a few steps ( and another pot), add soy milk and veggie bouillon AFTER you saute vegetables to the same pan. Heat until bouillon dissolves. Mix the starch and water in another dish and the add to the vegetable/soy milk in the skillet. Stir this until it gets thick and then add green beans and half of onions.



A can is usually 14-15 oz, but a bag of frozen green beans should be about the same.  Honestly, I find this is best when I don't obsess about the measurements and just go with what I have and what tastes/looks right.  BTW, I made this for my non-vegan family for Thanksgiving and they LOVED it.  I'm printing the recipe off for my mom right now.

Also, I don't know if anyone else encountered this, but I had to use way more corn starch and less soy milk to make it come out right.

Thanks for the ideas for measurements. I guess you don't have to worry about measurements all the time, but since I'm not from the US (where a whole lot of the users on this site are from) it's necessary with near to correct measurements, cause I don't know how for example Green Bean Casserole are suppose to look. SO thanks for the help  :)


This is AMAZING!!!!! I have missed green bean casserole since becoming vegan but this was the PERFECT substitute this holiday season! Thank you SO much for such a great recipe! I leave out the carrots, however, because my mom never used them in her casserole ;) Thanks again!


Great recipe and SO easy to make! Tasted delicious and my non-vegan family really enjoyed it as well.

My only fault was that I thought it looked to watery before I transferred it to the casserole dish, so I made the mistake of adding too much extra corn starch. Had a touch of a "pasty" taste, but there was enough spices to overtake it. That was my bad and next time I won't repeat that mistake!



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