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VegWeb.com  |  Recipes  |  Casseroles  |  Green Bean Casseroles  |  Vegan Green Bean Casserole « previous next »
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Recipe submitted by karla_marx, 06/22/05

Vegan Green Bean Casserole

Ingredients (use vegan versions):

    1 can French cut green beans
    1 1/2 canisters vegan French fried onions
    1 1/2 cups soy milk
    1 cube veggie bouillon
    2-3 tablespoons corn starch (or potato starch) mixed with 2-3 tablespoons cold water to use as a thickener
    1/2 medium onion, diced
    1 carrot, diced
    3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
    1-2 tablespoons vegetable oil
    1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
    whatever other hearty herbs make you happy

Directions:

This is meant to be a vegan version of the traditional green bean casserole served at holidays, etc., for those of you who loved it and were sad to not have it at the holidays once you went vegan. Many of my non-veggie friends like this better than traditional green bean casserole because it has more veggies and more herbs and spices.

Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.

Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.

Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.

Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown.  Remove. Eat. Enjoy.

Makes: 4-6 servings, Preparation time: 10 minutes, Cooking time: 20 minutes

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hiimkelsi
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« Reply #1 on: October 02, 2006, 09:11:38 AM »
this was the first green bean casserole that my boyfriend has ever liked!  it didnt take long at all and was fantastic. 

one more thing that could make or break your casserole is that when you pour everything into the sauce pan, right before you dump it into the casserole dish, that you have to stir it untill it just starts to thicken, but not thicken too much or else it will dry out in the oven, and not thicken too little or else it will be runny.  just wanted to make sure that was mentioned.  i dont think it was mentioned in the recipe.
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lmm07468
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« Reply #2 on: October 04, 2006, 09:16:48 PM »
OMG this was sooooo good.  I made it for a dinner party and everyone raved about it! no one even knew it was vegan!  I doubled it and there was not a green bean left!
Thank you sooo much for this recipe... i definately missed the traditional casserole.  This one is even better!
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Beller
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« Reply #3 on: October 05, 2006, 01:01:08 PM »
This was dee-licious! I will definitely be making it for my family this Thanksgiving. I love that there's more than just green beans in it. The spices make it rich and tasty and the french fried onions make it family-friendly.
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BalboaLust
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« Reply #4 on: October 06, 2006, 04:47:39 PM »
FYI homemade french fried onions are really good and really easy. Slice onions thinly and let soak in ice water for 1 hour. Meanwhile, mix 1/2 c. flour with 1 tsp salt and 1/2 tsp pepper. Thoroughly dry the onions when finished soaking. Heat canola oil and fry until golden and crispy. Drain fried onions on a cooling rack instead of paper towels for effective drainage.

In my opinion these taste lighter and yummier than canned ff onions.
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martamoonpie
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« Reply #5 on: October 06, 2006, 11:16:03 PM »
BalboaLust--

Thanks so much for the French fried onions idea.  I hate the chemicals that are in the only canned variety I can buy out here in the sticks.  This is a great alternative!
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KRKWMU
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« Reply #6 on: November 18, 2006, 01:09:38 PM »
Just a question...the recipe says one can of green beans.  What size can?  I can't imagine that one regular size of green beans is the correct amount.  I was thinking 3-4 cans.  Can anyone clarify?  Thanks in advance.
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Dory
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« Reply #7 on: November 19, 2006, 11:38:22 AM »
This was SOOOOOOO delicious!! It puts non-vegan green bean casserole recipes to shame!! Thankyou so much for recipe!  Smiley
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starrygirl1120
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« Reply #8 on: November 22, 2006, 09:42:36 AM »
Question... Anyone know the equivalent if i were to use fresh green beans rather than the canned ones?
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Shallah
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« Reply #9 on: November 22, 2006, 09:08:25 PM »
I too was wondering what is the amount of green beans used. I bought a huge bag of frozen green beans planning to attempt this then realized I don't know the proper proportion  Embarrassed Suggestions anyone please?
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Cierra1985
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« Reply #10 on: November 23, 2006, 10:02:51 PM »
I tried to make this one today. It came out like chunky soup. It does have a good flavor though. It inspired me to make vegan cream of ______ soup. I may try to make it again. Cheesy
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magenta512
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« Reply #11 on: November 24, 2006, 09:34:32 AM »
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.
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secondbase
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« Reply #12 on: November 24, 2006, 07:44:38 PM »
i used fresh green beans and added a little extra carrot and mushroom and i made my own french fried onions as suggested in previous reviews. BEST GREEN BEAN CASSEROLE EVER. A+
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faunablues
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« Reply #13 on: November 25, 2006, 11:49:50 AM »
I used this recipe for Thanksgiving too.

I was a little confused about the amount in one "can" of fried onions. I seem to recall there are two sizes of the standard brand, but I got a version from a health food store (only sold the larger size), and only used one can for the recipe. Even so, it was *really* onion-y (and don't get me wrong; I love fried onions, but I was concerned about my guests...). Tasting this before the onslaught of onions, it's still pretty good without. I might use less onions next time, or keep it the way it is if I'm by myself =)

I used frozen green beans, and a mix of soymilk/vegetable broth (no boullion). I think it would be good with more mushrooms, too.
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veganbeing
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« Reply #14 on: November 27, 2006, 02:43:32 PM »
We doubled the amount of green beans (almost) and only used 1/3 of the fried onions only on top of the dish... simply because they're fried... personal preference.  Next time I'm going to use half a bag of julienne carrots, instead of slicing my own into little discs.  I think it'll make the dish look prettier.  The flavor of the sauce is AMAZING!!!  And it's even good three days later.  Yes, I'm still enjoying leftovers. 

Re-heat in the oven - and toast once they're warm enough so that it becomes crispy again.  YUM!  What a great recipe.  I really missed this dish.  Thank you so much~
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