Recipe by Laura Lea Balanced
A Cozy, Creamy Holiday Classic That Turns Simple Green Beans Into Pure Comfort
This creamy green bean casserole takes everything you love about the iconic dish and gives it a rich, plant powered upgrade. Tender green beans get folded into a velvety mushroom coconut cream sauce that is savory, silky and deeply comforting. Caramelized onions bring a beautiful sweetness and depth, while the crispy panko topping adds that perfect golden crunch.
It’s the kind of casserole that steals the spotlight at holiday dinners but is easy enough to enjoy on a regular weeknight. Warm, hearty and brimming with nostalgic flavors, this dish proves that comfort food can be completely vegan and still unbelievably delicious.
Why You’ll Love This Recipe
- A creamy, dreamy sauce that feels decadent but is totally dairy free.
- Caramelized onions and mushrooms add rich, savory depth in every bite.
- Crispy, flavorful panko topping for the ultimate texture contrast.
- Perfect for holiday gatherings, potlucks or cozy nights at home.
- Make ahead friendly and reheats beautifully.
- Nostalgic comfort food made fully plant powered.
Creamy Green Bean Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A Creamy, Crave Worthy Casserole That Steals the Whole Dinner Table
This plant based green bean casserole delivers a rich coconut mushroom cream sauce, caramelized onions, tender green beans and a crispy panko topping. It’s a cozy, comforting dish perfect for holidays, potlucks or any night you want something warm and satisfying.
Ingredients
Casserole
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8 cups steamed or blanched green beans, cut into 2/3 inch pieces
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3 tablespoons extra virgin olive oil
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1 small sweet onion, sliced into 1/4 inch half moons
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10 ounces sliced baby bella mushrooms
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2 cloves garlic, minced
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1 1/2 cups full fat canned coconut milk
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2 tablespoons low sodium tamari (or soy sauce)
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2 cups low sodium vegetable stock
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2 tablespoons Dijon mustard
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2 teaspoons sea salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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2 tablespoons arrowroot starch (or cornstarch)
Topping
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1 cup gluten free panko bread crumbs
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon sea salt
Instructions
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Preheat oven to 350 degrees and grease a 9 by 13 inch casserole dish.
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Heat a large sauté pan over medium high and add 1 tablespoon olive oil. Add sliced onions and cook without stirring for 5 to 6 minutes until edges brown. Flip and cook another 5 to 6 minutes.
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Deglaze with 1/2 cup water, scraping the bottom. Reduce heat to medium low and cook 10 more minutes. Remove onions and set aside.
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Add remaining 2 tablespoons olive oil to the pan, reduce to medium heat and add mushrooms. Cook 3 to 4 minutes without stirring, then flip and cook 2 to 3 more minutes. Add garlic and sauté 30 seconds.
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Add coconut milk, vegetable stock, mustard, tamari, salt, pepper, garlic powder, onion powder and oregano. Stir and cook about 15 minutes until reduced by half.
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Whisk arrowroot starch with 6 tablespoons water. Add to the skillet and cook 2 to 3 minutes until thickened. Remove from heat.
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Add green beans and caramelized onions to the casserole dish. Pour mushroom mixture over and stir to combine.
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Mix panko, garlic powder, onion powder and salt. Sprinkle over the top. Optional: lightly drizzle with olive oil.
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Bake 30 minutes. Let cool 10 minutes before serving.
Notes
Pair with mashed potatoes, or roasted vegetables.
Serve alongside stuffing, cranberry sauce or warm dinner rolls.
We “veganized” this recipe by simply using vegetable stock instead of the suggested chicken stock.
Note: Some Panko brands are not always vegan, so please make sure to check labels.
Nutrition info is approximate.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Holiday and Special Occasion
- Method: Bake
- Cuisine: Comfort Food, American Inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 235kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
