Description
A classic vegan green bean casserole made with fresh green beans and a creamy mushroom sauce.
Ingredients
Scale
- 4 cups fresh green beans, trimmed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup almond milk
- 1 cup fried onions
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and blanch the green beans for 3 minutes.
- Drain and transfer the beans to an ice bath to stop cooking.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add the cream of mushroom soup, almond milk, soy sauce, salt, and pepper. Stir until smooth.
- Combine the green beans with the sauce and half of the fried onions in a baking dish.
- Bake for 25 minutes.
- Top with remaining fried onions and bake for an additional 10 minutes.
Notes
- Use fresh green beans for the best texture.
- Adjust seasoning to taste.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan green bean casserole, vegan side dish, plant-based casserole