(from-scratch, creamy, cozy, and holiday-ready)
Few dishes feel as timeless—or as comforting—as a warm green bean casserole. This vegan version keeps all the classic nostalgia of creamy mushrooms, tender green beans, and crunchy onions, but replaces the heaviness with a bright, dairy-free richness that feels both homemade and deeply satisfying. It’s the kind of dish that brings people back for seconds without ever announcing that it’s plant-based.
What makes this one special is the from-scratch mushroom sauce. No canned soups, no shortcuts—just fresh vegetables, slow-simmered flavor, and a silky cashew (or coconut milk) cream base that ties everything together. The result is a casserole that tastes like tradition, but upgraded to meet the compassionate values The Vegan Hearth celebrates.
This recipe works beautifully as a holiday side, a Sunday dinner centerpiece, or a cozy, cold-weather meal on its own. And because it’s naturally dairy-free, it’s gentle on your body, aligned with your ethics, and perfect for sharing with family, friends, or a table full of new vegans curious where to begin.
Ingredients
For the casserole:
• 1 lb fresh green beans, trimmed and cut in thirds
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 tablespoons flour (or gluten-free)
• 1 cup vegetable broth
• 1 cup oat milk or cashew milk
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce or tamari
• ½ teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon salt (more to taste)
For the topping:
• 1 ½ cups crispy fried onions (store-bought or homemade)
Optional add-ins:
• 1 teaspoon miso paste (for extra umami)
• ¼ teaspoon smoked paprika
• ⅓ cup cashew cream (for extra richness)
Instructions
1. Prepare the green beans.
Bring a pot of water to a boil. Add the green beans and blanch for 4–5 minutes, until bright green and slightly tender. Drain and rinse with cold water to stop cooking. Set aside.
2. Make the creamy mushroom base
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Stir in garlic and mushrooms, cooking until the mushrooms release their juices and brown slightly.
3. Build the sauce
Sprinkle in the flour and stir to coat the vegetables. Slowly pour in the vegetable broth, stirring constantly.
Add oat milk or cashew milk, nutritional yeast, soy sauce, thyme, pepper, and salt.
Simmer for 5–7 minutes until the sauce thickens.
If using miso, fold it in at the end so it doesn’t overheat.
4. Combine and assemble
Preheat the oven to 375°F.
Stir the blanched green beans into the mushroom sauce. Taste and adjust seasoning.
Transfer everything to a baking dish (8×8 or similar).
5. Bake
Top generously with crispy fried onions and bake for 20 minutes, until bubbling and golden.
6. Serve
Let cool for 5 minutes before serving. Enjoy warm, creamy, and comforting.
The Humane Herald 