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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: 6-8 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!