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vegan green bean casserole
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Vegan Green Bean Casserole

This Vegan Green Bean Casserole is creamy, crunchy and wholesome. Topped with mouthwatering caramelized onions for an extra level of comfort!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 157kcal
Author: Adriana Z.


  • 500 g Green Beans fresh or frozen
  • 3-4 Red Onions medium
  • 1 tbsp Olive Oil
  • 25 g Panko or regular breadcrumbs*

...for the white sauce...


  • Wash the green beans, tip both ends and boil in hot salted water for 5 to 10 minutes (or according to your own preference). Please note the will still continue cooking a bit in the oven once we bake the casserole.
  • Peel the outer skin of the onions and finely slice them. Add the onions to a pan with 1 tablespoon of olive oil and cook on high heat for 7 to 10 minutes, stirring, until soft and well coloured. Set aside.
  • For the white sauce: melt the plant based butter (or margarine) into a pan, add the flour. Remove from the heat and stir with a whisk until they come together into a paste. Gently add the plant milk a bit at a time. Do not add more milk until you have nicely incorporated the previous portion with the flour and butter mixture. This will prevent creating unpleasing lumps. Put the pan back on the heat, season with the spices, and cook on low until it start thickening (should be required 2 to 5 minutes at very least). If you happen to have formed lumps, do not worry, you can use an hand blender to save it and turn it to smooth.
  • Assemble the casserole. Place the cooked green beans at the bottom of a 20x30cm (7x11'') tray that is at least 5 cm (2 inches) deep. Pour the white sauce over the beans, and spread it evenly with a spatula. Cover with a generous layer of caramelized onions.
  • Finally top the casserole with some panko bread (or normal breadcrumbs*), spray with some olive oil and bake in the oven at 190°C (375°F) for 30 minutes. In the last five minutes turn the grill mode on if you'd like to have an even crispier top.
  • Serve the vegan green bean casserole ideally warm.



*For a gluten free version substitute the flour with your favourite gluten free flour mix and the breadcrumbs (panko) with some ground vegan corn flakes or any gluten free bread crumbs of your choice.
You can also add some vegan grated cheese or this vegan mozzarella over the white sauce to make this green bean casserole even cheesier and scrumptious!
Serve it warm as a rich side to your main or, why not, as a comforting main dish!
You can prepare this easy vegan green bean casserole up to three days in advance and bake it on the day you'd like to serve it.
Once cooked it can be stored in the fridge for 3 to 4 days, or in the freezer for a couple of months.
If you prefer, you can also prepare the casserole minus the baking step, freeze it and finish cooking it whenever you fancy.


Calories: 157kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Potassium: 383mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1097IU | Vitamin B12: 1µg | Vitamin C: 19mg | Calcium: 144mg | Iron: 2mg