Make-Ahead Vegan Green Bean Casserole

November 22, 2021

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Make-ahead vegan green bean casserole! While turkey tends to get all of the attention, I’m a HUGE fan of a good ol’ green bean casserole. They’re simple yet savory and are among the healthy dishes that you can prepare for any meal or gathering. Sometimes at Thanksgiving, it’s a rare vegetable amongst the indulgent spread, and it feels good to eat a vegetable. 😉 It’s easy to sneak more veggies into this recipe (it’s great with added mushrooms and spinach) and this side dish doesn’t used any of the canned stuff. You can make this recipe ahead, which is so convenient for busy weeknights or special occasions.

Are you getting excited for turkey day?! I can’t.wait and would love to hear what you’re cooking this year! Check out the bottom of this post for some of our go-tos, and today, I’m excited to share a vegan green bean casserole you can make ahead of the big day.

Make-Ahead Vegan Green Bean Casserole

This make-ahead vegan green bean casserole can be assembled in less than 20 minutes and baked the day of your event or gathering. All you have to do is sauté some mushrooms and garlic, make a simple roux, and stir in the remaining ingredients. As a non-vegan who loves vegan recipes, this one is a home run. It’s super simple and so delicious! Pin this for your next Thanksgiving feast.

Ingredients

– 8 oz sliced mushrooms

– 4 cloves of garlic, minced

– salt and pepper to taste

– 1/4 cup all purpose flour and 1/2 cup vegetable broth

– 2 (14.5oz) cans of green beans. You can also use fresh green beans if you would like. Just trim, boil for 5 minutes, and blanch in cold water.

– 1/2 cup coconut cream (if you don’t want this to have a slight coconut flavor, use 2 tablespoons Kite Hill cream cheese and 1/3 cup almond milk). We’re making our own vegan version of cream of mushroom soup.

– Salted crispy onions (make sure they’re vegan and/or gluten-free if needed)

Instructions

Step 1

Start by sautéing the mushrooms and garlic in a little olive oil on medium heat, until soft, about 5 minutes. Season well with salt and pepper.

Step 2

Add the flour and veggie broth and whisk until smooth. Remove from heat and stir in the coconut cream (or Kite Hill and almond milk) and stir well until smooth.

Step 3

Add the green beans and 1/3 cup crispy onions. Transfer the mixture to a casserole dish or baking dish. Cover and store in the fridge until ready to bake.

Step 4

When you’re ready to bake the dish, preheat the oven to 350. Top the mixture with 1/3 – 1/2 cup more crispy onions (you can also use bread crumbs) and bake covered with foil for 30 minutes, until bubbling. Top with extra crispy onions if you’d like before serving. We tend to go a little wild with these things. They’re so good!

Make-Ahead Vegan Green Bean Casserole

A delicious make-ahead side dish for Thanksgiving or any gathering.

Author: Gina Harney // fitnessista.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x

8 oz sliced mushrooms

Olive oil

4 cloves of garlic, minced

1/4 cup flour

1/2 cup vegetable broth

2 (14.5 oz) cans of green beans, drained

1/2 cup coconut cream (or 2 tablespoons Kite Hill cream cheese and 1/3 cup almond milk)

Crispy salted onions (or breadcrumbs)

Start by sautéing the mushrooms and garlic in a little olive oil on medium heat, until soft, about 5 minutes. Season well with salt and pepper.

Add the flour and veggie broth and whisk until smooth. Remove from heat and stir in the coconut cream (or Kite Hill and almond milk) and stir well until smooth.

Add the green beans and 1/3 cup crispy onions. Transfer the mixture to a casserole dish or baking dish. Cover and store in the fridge until ready to bake.