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close-up photo of a vegan green bean casserole in a white casserole dish with a wooden spoon and chopped parsley and fried onions on top

Vegan Green Bean Casserole

This vegan green bean casserole is a great homemade spin on the iconic Thanksgiving staple that is made with canned beans and soup. It's creamy, savory, and has crispy fried onions on top. The perfect side dish for the holiday season!
Course Side, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 177kcal
Author Sina


  • 14 oz cremini mushrooms
  • 1 onion
  • 2 cloves of garlic
  • 3/4 cup soy cream (unsweetened) (or oat or rice-based cream. If you can't find it, you could also use thick full-fat coconut milk or cashew butter + water)
  • 1 teaspoon soy sauce
  • 1 teaspoon corn starch plus two teaspoons of water
  • salt, to taste
  • black pepper, to taste
  • 14 oz frozen green beans
  • 1/4 cup vegan cheese shreds
  • 3 tablespoons whole wheat bread crumbs
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup freshly chopped parsley


  • Finely chop the onion and slice the mushrooms.
  • Heat some oil in a large pan and sauté the chopped onion for about 2 minutes on high heat. Then add the mushrooms and the garlic and cook them for another 3 minutes.
  • Stir in the soy or oat cream. If you can't find soy or oat cream, you could also use thick full-fat coconut milk.
  • Combine the corn starch with the water and add to the mushrooms together with the soy sauce. Season with salt and pepper.
  • Cook the frozen beans for about 5 minutes. Drain and put them in a casserole dish.
  • Pour the mushroom sauce over the green beans. Sprinkle the vegan cheese on top.
  • Combine the bread crumbs with paprika powder and garlic powder. Put it on top of the vegan cheese. Preheat the oven to 350 °F and bake the green been casserole for 20 minutes.
  • Sprinkle with the fried onions and freshly chopped parsley. Serve immediately.


  • I used soy cream for this recipe. You could also use oat cream or rice-based cream instead. In Canada, Australia, and Great Britain it's easily available in supermarkets, but so far I haven't seen it in the U.S. You might want to check out your local health store. If you can't find it, you can replace the soy cream with thick full-fat coconut milk. Or even with a mixture of cashew butter and water.
  • Make sure that the fried onions you buy are vegan. Not all brands are vegan. I know that Trader Joe's fried onions happen to be vegan. Just check the labels and I'm sure you will be able to find more brands. Or make them from scratch if you've got more time.
  • I used cremini mushrooms for this green bean casserole. I don't suggest replacing them with any other kind of mushrooms.
  • You can prep this vegan green bean casserole ahead of time.Just store the bread crumbs in an airtight container and cover the casserole dish with plastic wrap. Store both in the fridge. When you're ready to eat, sprinkle the vegan cheese and the bread crumbs on top and bake it for 20 minutes. I think the best part of this green bean casserole is the creamy beans and the crunchy top. This way the green bean casserole will still be crunchy. If you make the entire dish the day before and then reheat it you won't have the crunchy crust anymore.


Calories: 177kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 800mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1000IU | Vitamin C: 21.1mg | Calcium: 78mg | Iron: 2.3mg