Vegan Green Bean Casserole

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Traditional green bean casserole, just made vegan!

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We make this recipe with fresh green beans, mushrooms and onions. There's no need to use canned cream of mushroom soup when it's this easy to make the real deal! This casserole can also be made gluten-free.

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Ingredients you will need

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• Green Beans - We like to use fresh green beans, but you can also use frozen. *See tip below

• Onion - White or yellow onion will do.

• Mushrooms - Baby bellas are great but really any mushroom will work.

• Fried Onions - French's are vegan. Wholefoods has great options too, they even have some that are gluten-free!

• Vegetable Broth

• Almond Milk - Any plain, unsweetened non-dairy milk is fine.

• All-Purpose Flour - You can use a gluten-free flour.

• Olive Oil

• Soy Sauce - We use the soy sauce alternative Bragg Liquid Aminos.

• Garlic Powder

• Salt

• Black Pepper

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Can I make this ahead of time?

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Yes! Once the cooked casserole has cooled, you can store it in the refrigerator until you're ready to reheat. Then preheat the oven to 350° F, cover casserole with foil to keep toppings from burning and heat for about 20 minutes.

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Is there a gluten-free option?

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You can make this recipe gluten-free by using gluten-free flour and gluten-free fried onions.

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Tips

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• If you don't have a steamer basket/pot for the green beans, you can add water to a large pot and boil.

• When using frozen green beans change the cook time in step one to 5 minutes.

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If you make this recipe, please be sure to tag us on Instagram @thrivegourmetfood :)

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