Side Dishes > Vegan Side Dishes > More Complex Vegan Sides > Vegan Green Bean Casserole

Elevated Vegan Green Bean Casserole

This vegan green bean casserole takes the classic dish to a whole new level with homemade mushroom sauce, fresh green beans, and crispy fried shallots. A guaranteed crowd-pleaser for any holiday or special occasion.

Prep Time
45 minutes
Cook Time
40 minutes
Servings
8-10
Ingredients
  • 2 lbs Fresh Green Beans
  • 1 lb Cremini Mushrooms
  • 3 large Shallots
  • 1 cup Cashews (raw, unsalted)
  • 2 cups Vegetable Broth
  • 3 tbsp Nutritional Yeast
  • 1 tbsp Soy Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 3 tbsp Olive Oil
  • 1/2 cup All-Purpose Flour
  • to taste Salt
  • to taste Black Pepper

Prepare the Green Beans

Trim the ends of the green beans and cut them into 1-inch pieces. Blanch them in boiling water for 3-4 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain well and set aside.

Make the Cashew Cream

Soak the raw cashews in hot water for at least 30 minutes, or preferably overnight. Drain the cashews and blend them with vegetable broth, nutritional yeast, soy sauce, garlic powder, onion powder, salt, and pepper until completely smooth and creamy.

Prepare the Mushroom Sauce

Slice the cremini mushrooms. Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they are softened and browned, about 8-10 minutes. Stir in flour and cook for 1 minute. Gradually whisk in the cashew cream sauce and vegetable broth. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Season with salt and pepper to taste.

Fry the Shallots

Thinly slice the shallots. Heat olive oil in a separate skillet over medium-high heat. Toss the shallots in a small amount of flour. Fry the shallots in batches until they are golden brown and crispy, about 3-5 minutes per batch. Remove the fried shallots with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season with salt.

Assemble and Bake

Preheat oven to 350°F (175°C). In a large bowl, combine the blanched green beans and the mushroom sauce. Transfer the mixture to a baking dish. Sprinkle the crispy fried shallots evenly over the top. Bake for 20-25 minutes, or until the casserole is heated through and the shallots are golden brown.

Serve

Let the casserole cool slightly before serving. Garnish with fresh parsley, if desired. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 120, Protein: 4g, Fat: 7g, Carbohydrates: 13g, Fiber: 4g

Other Considerations for Nutrition

The nutrition information is an estimate and can vary based on specific ingredients and portion sizes. This casserole is high in fiber and plant-based protein but also contains a moderate amount of fat due to the cashews and olive oil. Adjust salt levels to your preference.

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FAQ

  • Can I use frozen green beans?

    Yes, you can use frozen green beans. Thaw them before adding them to the casserole.
  • Can I make this ahead of time?

    Yes, you can assemble the casserole ahead of time and store it in the refrigerator. Add the fried shallots just before baking.
  • What if I don't have shallots?

    You can use thinly sliced onions as a substitute for shallots.
  • Is there a nut-free alternative to the cashew cream sauce?

    Yes, you can substitute the cashew cream sauce with a sauce made from blended silken tofu or white beans. You might need to adjust the seasonings accordingly.