green bean casserole in a white baking dish with wood spoon and candles and bottle of wine on table

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!

green bean casserole in a white baking dish with wood spoon and candles on table

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! 🙂

green bean casserole in a white baking dish with wood spoon and candles on table

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!

Enjoy! xo

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Vegan + Gluten Free Green Bean Casserole

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 68 servings 1x
  • Category: Sides


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)


  1. Preheat oven to 375°F.
  2. Heat a skillet over medium heat with the olive oil. Once hot, stir in onions and garlic. Cook for 3-4 minutes, stirring occasionally.
  3. Stir in the diced mushrooms, then allow to cook for 5 minutes, stirring occasionally.
  4. 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. 
  5. 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.
  6. 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! 

Appetizers + Sides, Dairy Free, Gluten Free, Recipes, Vegan, Vegetarian


Nov 9, 2020

Vegan + Gluten Free Green Bean Casserole

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Lex says:

    Is it okay to leave mushrooms out? Would you recommend substituting with a different veg? Thanks!

  2. Katie says:

    I made a similar recipe last Thanksgiving (GF/DF) but it was overpoweringly sweet, and I prefer mine more savory. I have never used oat milk, but am wondering if that makes the dish sweet? Thanks!

  3. Liv Donovan says:

    Can you use fresh green beans?

  4. Jenny says:

    Made this for us this Thanksgiving. My sister in law and I eat a lot of vegan food. I have to say this green bean casserole was sooo good! Everyone loved it and we will be making this every year from now on!

  5. Karissa says:

    We really enjoyed this dish! Next time I will double check that I use unsweetened oat milk. Thank you for this great recipe!

  6. Grace says:

    Made this once and loved it! I’m curious if you have ever made this (minus the fried onion topping) and let sit in the fridge overnight then bake the next day?

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Simple. Attainable. Gathered Nutrition.