Lighten up this thanksgiving classic with a dairy-free green bean casserole recipe containing no canned soup, canned beans, or heavy dairy. Instead, this vegan green bean casserole is quick, flavorful, and contains just 8 ingredients!
Heat the oil in a saucepan over medium heat, then add the onions, mushrooms, and garlic. Saute until onions for about 3 to 4 minutes or until are translucent and tender.
Add the flour and mix to form a thick paste. Allow to cook, stirring, for 1 to 2 minutes until golden.
Add the broth, stir, and bring to a simmer over medium heat. Season with dried oregano and ground pepper.
Use a whisk to gently mix the gravy until it thickens to your desired consistency (about 15 minutes).
Stir in 1 bag of frozen green beans.
Transfer to a large cast iron skillet and top with fried onions.
Bake for 20 to 25 minutes. Remove from heat and serve warm.
Notes
Adjust the green bean texture: You can adjust the cooking time of the beans based on whether you’d like very tender results or tender-crisp green beans. This will also change based on whether you use frozen or fresh green beans.
For a healthier topping: Gently sauté some onions until slightly crisp (or cook them over low heat to caramelize them—though this can take 50-60 minutes). Optionally combine them with breadcrumbs and/or crushed nuts for extra crunch.
Avoid white mushrooms: They’re not overly flavorful, so this dairy-free green bean casserole is far better off with options that add more body to the dish (like Baby Bella mushrooms).