Gluten-Free Vegan Green Bean Casserole
This healthy Gluten-Free Vegan Green Bean Casserole is mind-blowingly delicious, easy to make, and allergy-free! Made with fresh green beans, a creamy dairy-free mushroom base, and a homemade crunchy onion topping! This from-scratch classic holiday side dish will be your new family favorite recipe!
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 mins
- Yield: 8 Servings 1x
- Category: Side
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 5 Cups Fresh Green Beans (about 20 ounces)
Gluten-Free Crispy Onions:
- 1 Large Vidalia Onion (thinly sliced 1/8-inch rounds)
- 1 to 1 1/2 Bags Vegan Sour Cream Onion Bean Chips (finely crushed)
Vegan Mushroom Sauce:
- 2 13.5-ounce Cans (800mL) Light Unsweetened Coconut Milk
- 1 1/2 Cups Chopped White Mushrooms
- 2 TB Cornstarch (or Arrowroot)
- 1 TB Coconut Aminos
- 1 Tsp Minced Garlic
- 1/2 Tsp Black Pepper
- 1/2 Tsp Ground Nutmeg
- Salt (to taste)
Instructions
- Preheat the oven to 425°F.
- Toss the thinly sliced onions in a large bowl with the crushed chips.
- Spread this onion mixture out evenly on a Silpat or parchment paper-lined baking sheet and bake for 15-20 minutes, until crisp and golden brown. Remove them from the oven to cool and turn the oven to 450°F.
- Rinse and chop the fresh green beans into 1-inch pieces while you bring the 2 cans of coconut milk to a boil in a large pot.
- Add the green beans, reduce the heat to a simmer, and cook the green beans covered for 20 minutes.
- After 20 minutes, remove 2 cups of the coconut milk before adding the chopped mushrooms, starch, and seasonings.
- Mix everything together and cook, uncovered for 5 minutes to allow the sauce to thicken before transferring the mixture to a large 10.5 to 12-inch cast iron skillet or a greased 2.5-quart baking dish.
- Top the green bean casserole mixture with the crispy onion mixture before baking the before baking the casserole in the oven for about 8 to 10 minutes, until golden brown and bubbly.
- Remove the casserole from the oven and serve right away.
Notes
- Chip Suggestions: My secret to the best gluten-free substitute for crispy French fried onions in an oniony-flavored baked chip! I love using these vegan sour cream and onion Beanfields chips, sour cream and onion popchips, or a plain baked veggie bean chip! If soya oil isn't a concern, these Kibo Maui Onion chips would be great too!
- Canned or Frozen Green Beans: If you use canned green beans, you'll need 2 14.5-ounce cans, drained and rinsed. If you use frozen green beans, you'll need about 20 ounces, thawed or steamed in the microwave. For both of these options you won't be cooking the green beans in the coconut milk, but instead, adding them with the rest of the mushroom sauce ingredients.
- Make-Ahead: You can prep the casserole ahead of time by baking the crispy gluten-free onions, allowing them to cool, and storing them at room temperature in a closed container. Prep the rest of the casserole as instructed and store it, covered, in the fridge. When you’re ready to bake, uncover the casserole and add the crispy onions to the top. Bake the casserole as directed, adding 3-5 extra minutes if the casserole needs more time to heat through since it has been chilled. (Pro Tip: Allow the casserole to sit on the counter for 15 minutes before baking.)
- Leftovers: You can store leftovers in the fridge for 3-4 days. Reheat individual servings in the microwave or large portions in the oven at 350°F for about 10 minutes. This will allow the onion topping to get crispy again.
- Freezing: You can also prepare the entire casserole, including the crispy onion topping, tightly wrapped with plastic and foil, and freeze it for up to 3 months before baking. Thaw in the fridge overnight and then bake as directed, adding 3-5 more minutes to baking time if needed.
Nutrition
- Serving Size: 1 Serving
