A healthier spin on a holiday classic! This green bean casserole is vegan, gluten free, soy free, and so easy to make! Just as good as the real thing.
My favorite part about the holidays with my job is making healthier spins on the foods a lot of grew up eating. It’s so rewarding to me to make a healthy, lighter, allergy-friendly spin on something that tastes just like the real thing! This green bean casserole is no exception!
This green bean casserole is cozy, nutrition, and the best simple side to go with your Thanksgiving (or any holiday) meal!
I used frozen green beans for this dish to keep it super simple with minimal prep, too! I’m all about short cuts in the kitchen, as long as they don’t compromise the taste of the dish! 🙂
This can be made with crispy onions on top, or crushed cracker crumbs if you can’t get your hands on the onions! I love it both ways to be honest!
Can I substitute with a different flour?
If you don’t need this to be gluten free, you can definitely use regular all purpose flour! However, other than that, I am not sure what results you will get with any other flour substitutions. I for sure don’t recommend subbing coconut or almond flour, just FYI since that’s a common question I get!
I am so excited to see this on your holiday tables! Please let me know if you give this one a try- I can’t wait to hear what you think!
Super simple vegan and gluten free green bean casserole!
- 2 tbsp vegan butter (or sub olive oil)
- 1/2 yellow onion, finely diced
- 3 cloves of garlic, minced
- 1 (8 oz) package of mushrooms, finely diced (I used baby portabella)
- 3 tbsp gluten free all-purpose flour
- 1 + 1/2 cups unsweetened and unflavored dairy free milk (I prefer oat milk for this)
- 1/2 cup low sodium vegetable broth
- 1 lb frozen green beans (can sub drained canned green beans)
- Salt + pepper, to taste
- 3/4 cup French fried onions (or sub crushed herb flavored gluten free crackers crumbs)
- Preheat oven to 375°F.
- Heat a skillet over medium heat with the olive oil. Once hot, stir in onions and garlic. Cook for 3-4 minutes, stirring occasionally.
- Stir in the diced mushrooms, then allow to cook for 5 minutes, stirring occasionally.
- Whisk in the 3 tbsp of flour, then slowly pour in the dairy free milk and vegetable broth while continuously whisking. Allow mixture to come to a boil, then boil for 5-6 minutes, until thickened.
- Stir in green beans and season everything well with sea salt. plus a little black pepper (to taste). If green beans are still frozen, allow to heat through before turning off heat.
- Transfer everything to a small baking dish, then cover the top with fried onions or cracker crumbs. Bake for 20 minutes (if using cracker crumbs, broil for the last 1-2 minutes to help them brown, if needed). Serve and enjoy!