Vegan Green Bean Casserole

Laura Ball
Prep Time 45 minutes
Course Side Dish
Cuisine Thanksgiving
Servings 4


  • 1 pound Green beans (rinsed, trimmed and cut in half)
  • 1 tsp Sea salt and black pepper to taste
  • 2 tbsp vegan butter or olive oil
  • 1 medium shallot
  • 2 cloves garlic
  • 2 tbsp fresh thyme leaves
  • 1 tsp ground sage
  • 1 cup finely chopped mushrooms (button, baby bella, and/or cremini, I prefer a mix)!
  • 3 tbsp all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup Oat Milk
  • 1 1/2 cups Crispy fried onions


  • Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and salt well – it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and put to the side.
  • In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with sage, thyme, salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
  • Add Oatly next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
  • Remove from heat and add 1/3 of the fried onions and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
  • Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately.
  • Leftovers store well in the fridge for up to a few days.
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