7 Vegan Green Bean Casserole Recipes With Almond Milk Gravy, Mushrooms and Crispy Shallots

When I first discovered vegan green bean casseroles, I was intrigued by their creamy textures and rich flavors. Using almond milk gravy and hearty mushrooms really elevates the dish, and those crispy shallots on top? They’re simply irresistible. I’ve gathered seven unique recipes that showcase this classic comfort food in various delightful ways. Ready to explore some innovative twists that might just become your new favorites? Let’s dive into the delicious options below.

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Creamy Almond Milk Green Bean Casserole

The Creamy Almond Milk Green Bean Casserole is a delightful vegan twist on the classic comfort dish. Packed with fresh green beans, a creamy almond milk base, and topped with crispy onions, this casserole provides a flavorful and satisfying meal without the use of dairy or animal products. It’s perfect for holiday gatherings or a cozy dinner at home.

Cooking Instructions:

1. Prepare the Green Beans: Start by washing and trimming the ends of the green beans. Bring a pot of water to a boil and blanch the green beans for about 5 minutes. Once done, transfer them to an ice bath to stop the cooking process. Drain and set aside.
2. Cook the Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until the onions are translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Make the Creamy Sauce: Sprinkle the all-purpose flour over the onions and garlic, stirring to combine. Gradually whisk in the almond milk and vegetable broth to avoid lumps. Add in the soy sauce, black pepper, and salt. Continue to stir over medium heat until the mixture thickens and becomes creamy, which should take around 5 minutes.
4. Add Nutritional Yeast: Stir in the nutritional yeast, mixing well to enhance the flavor of the sauce. Remove from heat once the sauce is smooth and creamy.
5. Combine Green Beans with Sauce: In a large mixing bowl, combine the blanched green beans with the creamy almond milk sauce. Stir to ensure all the beans are evenly coated.
6. Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a baking dish (about 9×13 inches) with a little olive oil. Pour the green bean mixture into the baking dish.
7. Add Toppings: Evenly spread the bread crumbs over the top of the green bean casserole. Then, sprinkle the crispy onions evenly over the bread crumbs for added crunch.
8. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
9. Serve and Enjoy: Once done, remove from the oven and let cool for about 5 minutes before serving. Enjoy your Creamy Almond Milk Green Bean Casserole as a delicious vegan side dish!

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Savory Mushroom and Garlic Green Bean Casserole

The Savory Mushroom and Garlic Green Bean Casserole is a hearty vegan dish that combines the earthiness of mushrooms with the aromatic flavor of garlic, perfectly complementing fresh green beans. This casserole is not only rich in flavor but also offers a wholesome alternative to the traditional green bean casserole, making it an excellent choice for any occasion, from family dinners to festive gatherings.

Cooking Instructions:

1. Prepare the Green Beans: Start by washing and trimming the ends of the fresh green beans. Bring a pot of water to a boil, and once boiling, blanch the green beans for about 4–5 minutes until they are bright green and tender-crisp. Drain the beans and transfer them to an ice bath for a few minutes to stop the cooking process. Drain again and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until they become soft and translucent. Add the sliced mushrooms and minced garlic to the skillet, cooking for an additional 5-7 minutes until the mushrooms are browned and tender.
3. Make the Sauce: Sprinkle the all-purpose flour over the sautéed vegetables in the skillet, stirring to coat the mushrooms and onions evenly. Gradually pour in the vegetable broth while whisking to avoid lumps. Add the soy sauce, black pepper, and salt to taste. Continue stirring and cooking until the mixture thickens and is creamy, about 5 minutes.
4. Incorporate Nutritional Yeast: Stir in the nutritional yeast, mixing well to add a cheesy flavor profile to the sauce. Once smooth, remove the skillet from heat.
5. Combine Ingredients: In a large mixing bowl, combine the blanched green beans with the creamy mushroom and garlic sauce. Mix gently to ensure that the green beans are fully coated with the sauce.
6. Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a baking dish (approximately 9×13 inches) with olive oil. Pour the green bean and mushroom mixture into the baking dish, spreading it out evenly.
7. Add Toppings: Sprinkle the crispy fried onions over the top of the casserole, creating a deliciously crunchy layer.
8. Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbly.
9. Serve: Remove from the oven and let the casserole cool for a few minutes before serving. Enjoy your savory mushroom and garlic green bean casserole as a satisfying side dish or hearty main!

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Classic Vegan Green Bean Casserole With Crispy Shallots

The Classic Vegan Green Bean Casserole With Crispy Shallots is a delightful twist on the traditional holiday dish, offering a rich combination of fresh green beans, creamy mushroom sauce, and topped with crunchy shallots for added texture and flavor. This vegan version is perfect for gatherings and ensures everyone at the table can enjoy this comforting classic.

Cooking Instructions:

1. Prep the Green Beans: Begin by washing and trimming the fresh green beans. In a pot, bring water to a boil and blanch the beans for 4-5 minutes until they are bright green and slightly tender. Drain the beans and place them in an ice bath for a couple of minutes to stop the cooking process. Once cooled, drain again and set aside.
2. Prepare the Crispy Shallots: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and gently sauté them until they turn golden brown and crispy, which should take about 5-7 minutes. Stir frequently to prevent burning. Once cooked, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil.
3. Sauté the Mushrooms and Garlic: In the same skillet, add an additional tablespoon of olive oil if needed, and then add the sliced mushrooms. Sauté the mushrooms over medium heat for about 5 minutes or until they are tender and starting to brown. Add the minced garlic and cook for an additional 1-2 minutes, stirring until fragrant.
4. Make the Sauce: Sprinkle the all-purpose flour over the cooked mushrooms and garlic, stirring to coat. Gradually whisk in the vegetable broth, ensuring there are no lumps. Add the soy sauce, black pepper, and salt to taste. Continue cooking and stirring until the mixture thickens, about 3-5 minutes. Remove from heat and stir in the nutritional yeast for a creamy, cheesy flavor.
5. Combine: In a large mixing bowl, combine the blanched green beans with the mushroom sauce, mixing gently to ensure the beans are well coated.
6. Assemble the Casserole: Preheat your oven to 350°F (175°C) if you plan to bake the casserole. Transfer the green bean mixture into a greased 9×13-inch baking dish, spreading it evenly. Top with the crispy shallots for added crunch.
7. Bake (Optional): If you’d like a warm casserole, place the baking dish in the preheated oven and bake for about 20 minutes until heated through and golden on top.
8. Serve: Remove the casserole from the oven (if baked) and serve warm, allowing everyone to enjoy this classic vegan treat loaded with flavor and texture!

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Loaded Vegan Green Bean Casserole With Nuts

The Loaded Vegan Green Bean Casserole With Nuts is an elevated version of the beloved classic, perfect for those who appreciate a little extra texture and flavor. This dish combines tender green beans with a creamy mushroom sauce and is generously topped with a crunchy nut blend, making it a standout side dish for any gathering or holiday meal.

Cooking Instructions:

1. Prep the Green Beans: Rinse and trim the fresh green beans. Bring a pot of salted water to a boil, then blanch the green beans for 4-5 minutes until they are vibrant in color and slightly tender. Drain the beans and immediately transfer them to an ice bath to stop the cooking process. After a few minutes, drain again and set aside.
2. Prepare the Nuts: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mixed nuts and toast them for about 3-5 minutes, stirring frequently until they become fragrant and slightly golden. Remove from heat and set aside.
3. Sauté the Shallots: In the same skillet, add another tablespoon of olive oil if needed, and then add the sliced shallots. Sauté over medium heat for 5-7 minutes until they are golden brown and crispy, stirring often to prevent burning. Once done, transfer them to a paper towel-lined plate and set aside.
4. Cook the Mushrooms and Garlic: Add the remaining 2 tablespoons of olive oil to the skillet. Once hot, add the sliced mushrooms and sauté for about 5 minutes until they are tender and starting to brown. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
5. Make the Creamy Sauce: Sprinkle the all-purpose flour over the mushrooms and garlic, stirring to combine. Gradually mix in the vegetable broth, ensuring there are no lumps. Add soy sauce, black pepper, and salt to taste. Cook while stirring until the sauce thickens, which should take about 3-5 minutes. Once thickened, remove from heat and stir in the nutritional yeast.
6. Combine the Ingredients: In a large mixing bowl, combine the blanched green beans and the creamy mushroom sauce, ensuring the green beans are well-coated. Transfer this mixture to a baking dish.
7. Top and Bake: Sprinkle the toasted nuts and crispy fried onions evenly over the top of the casserole. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the casserole is heated through and the topping is golden brown.
8. Serve: Remove from the oven and allow to cool for a few minutes before serving. Enjoy this deliciously loaded vegan green bean casserole that will surely impress at your next meal!

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Spicy Vegan Green Bean Casserole With Jalapeños

The Spicy Vegan Green Bean Casserole With Jalapeños is a zesty twist on the traditional holiday favorite. Infused with spicy jalapeños and a creamy, flavorful sauce, this dish adds a kick to your table while still retaining the comforting, hearty essence of the classic casserole. It’s perfect for those who crave a bit of heat, making it a unique and delicious addition to any meal.

Cooking Instructions:

1. Prep the Green Beans: Begin by rinsing and trimming the fresh green beans. Bring a pot of salted water to boil, then blanch the green beans by cooking them for 4-5 minutes until they turn vibrant green and are slightly tender. Once cooked, drain the beans and transfer them immediately to an ice bath to halt the cooking process. After a few minutes, drain again and set aside.
2. Sauté the Shallots and Jalapeños: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and sauté for about 5-7 minutes until they turn golden brown and crispy. Next, add the sliced jalapeños and continue to sauté for an additional 2-3 minutes until they soften slightly. Transfer this mixture to a bowl and set aside.
3. Cook the Mushrooms and Garlic: In the same skillet, add another tablespoon of olive oil if necessary, and then add the sliced mushrooms. Sauté them over medium heat for around 5-7 minutes until they are tender and well-browned. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Make the Creamy Sauce: Sprinkle the all-purpose flour over the mushroom and garlic mixture, stirring to combine thoroughly. Gradually pour in the vegetable broth, whisking continuously to avoid lumps. Once incorporated, add the soy sauce, nutritional yeast, black pepper, and salt. Stir everything together and allow the sauce to simmer for about 5-7 minutes until it thickens slightly.
5. Combine Ingredients: In a large mixing bowl, combine the blanched green beans, sautéed shallots and jalapeños, and the creamy mushroom sauce. Stir everything gently together until the green beans are evenly coated with the sauce.
6. Transfer to a Baking Dish: Preheat your oven to 375°F (190°C). Transfer the green bean mixture into a greased 9×13 inch baking dish, spreading it out evenly. Top with the crispy fried onions for added crunch.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the casserole is bubbly and the onions are a golden brown.
8. Serve: Once cooked, remove the casserole from the oven and allow it to cool for a few minutes. Serve warm, enjoying the spicy kick with every bite!

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Herbed Vegan Green Bean Casserole With Thyme

The Herbed Vegan Green Bean Casserole With Thyme is a delightful and aromatic variation of the traditional green bean casserole. This version celebrates the rich flavors of fresh herbs, particularly thyme, combined with tender green beans, savory mushrooms, and a creamy sauce. Ideal for holiday gatherings or cozy family dinners, this dish is a comforting and healthy option that everyone will love.

Cooking Instructions:

1. Prepare the Green Beans: Start by rinsing and trimming the fresh green beans. Bring a large pot of salted water to a boil. Once boiling, add the green beans and blanch them for about 4-5 minutes. They should become bright green and slightly tender. After that, promptly drain the green beans and plunge them into a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.
2. Sauté the Onion and Mushrooms: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for around 5-7 minutes until it becomes translucent and tender. Next, add the sliced mushrooms to the skillet, cooking for another 5-7 minutes until they are soft and browned. Stir occasionally to ensure even cooking.
3. Add Garlic and Make the Sauce: Once the mushrooms are cooked, add the minced garlic to the skillet and sauté for 1-2 more minutes until fragrant. Sprinkle the all-purpose flour over the mushroom mixture and stir well to combine. Gradually pour in the vegetable broth while whisking continuously to avoid lumps. Once the mixture is smooth, add the soy sauce, nutritional yeast, dried thyme, black pepper, and salt. Stir until the sauce is thick and creamy.
4. Combine with Green Beans: Add the blanched green beans to the skillet, gently folding them into the mushroom and sauce mixture until they are well coated.
5. Transfer to Baking Dish: Preheat your oven to 350°F (175°C). Transfer the green bean mixture into a greased 2-quart baking dish, spreading it evenly.
6. Top with Crispy Onions: Sprinkle the crispy fried onions over the top of the casserole for added crunch and flavor.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for approximately 25-30 minutes, or until heated through and the tops are golden brown.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with fresh thyme before serving. Enjoy your Herbed Vegan Green Bean Casserole!

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Baked Vegan Green Bean Casserole With Bread Crumbs

The Baked Vegan Green Bean Casserole With Bread Crumbs is a hearty and satisfying twist on the classic dish, perfect for any occasion. This vegan version features fresh green beans combined with a creamy sauce made from plant-based ingredients, topped with a crunchy layer of bread crumbs that adds texture and flavor. It’s a comforting side dish that will delight both vegans and non-vegans alike.

Cooking Instructions:

1. Prepare the Green Beans: Begin by rinsing and trimming the fresh green beans. Bring a large pot of salted water to a boil. Add the green beans to the boiling water and blanch for about 4-5 minutes until they are bright green and slightly tender. Drain the green beans and transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté it for about 5-7 minutes until it becomes translucent. Then, add the sliced mushrooms and continue cooking for another 5-7 minutes until the mushrooms are soft and browned. Stir occasionally for even cooking.
3. Make the Sauce: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Sprinkle in the all-purpose flour, stirring well to combine with the onion and mushroom mixture. Gradually add the vegetable broth while whisking continuously to prevent lumps from forming. Once the mixture is smooth, stir in the soy sauce, nutritional yeast, black pepper, and salt. Cook for an additional 2-3 minutes until the sauce thickens.
4. Combine with Green Beans: In a large mixing bowl, combine the blanched green beans with the creamy sauce. Gently fold the beans until they are well coated with the sauce.
5. Prepare for Baking: Preheat your oven to 350°F (175°C). Transfer the green bean mixture to a 9×13 inch baking dish, spreading it out evenly.
6. Add the Topping: In a separate bowl, combine the bread crumbs with the remaining tablespoon of olive oil. Mix until the bread crumbs are evenly coated. Sprinkle the bread crumb mixture over the top of the green bean casserole.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
8. Garnish and Serve: Once baked, remove the casserole from the oven and let it sit for a few minutes. Garnish with fresh parsley before serving. Enjoy your delicious and satisfying Baked Vegan Green Bean Casserole!