This creamy green bean casserole is a gluten-free, vegan twist on the classic dish and is the perfect addition to your holiday feast! It’s easy to make and mushroom-free too. This dish is so tasty, even the omnivores will love it!Jump to Recipe
No Thanksgiving dinner is complete without the green bean casserole…
Even if you are both gluten-free and vegan.
No dairy? No flour? No problem!
This gluten-free, vegan version is so creamy and flavorful, you won’t believe it’s dairy-free.
- This recipe has no mushrooms, so to take their place, this version uses a combination of shallot and garlic for depth of flavor.
- Instead of all-purpose flour, this version uses chickpea flour to thicken the sauce. Chickpea flour is an amazing thickening agent as shown in my vegan pot pie and vegan shepherd's pie.
- Instead of milk or “cream” soup, this version uses oat milk. I used Oatly brand which is certified gluten-free, but you can use your favorite brand (certified gluten-free if needed). Just be sure to use a full-fat version rather than one labeled “light” because the lower fat ones will not be thick enough.
- This version features nutritional yeast and tamari, which add an umami flavor to the dish.
- For the green beans, this version uses the canned variety which saves time spent washing and cutting and helps cut down on the cooking time of the casserole.
- This version uses gluten-free crispy onions (aka French fried onions). I used the Whole Foods 365 brand but other stores make gluten-free versions as well such as Aldi, Sprouts and Stop & Shop/Nature’s Promise.
- Other ingredients include vegan butter, black pepper, vegetable broth and Dijon mustard.
Step-by-step recipe instructions
Heat vegan butter over medium heat.
Add chopped shallot garlic and cook until aromatic and shallot is translucent (about 3-4 minutes).
Stir in chickpea flour, nutritional yeast and pepper until blended.
Gradually stir in broth and milk.
Stir in tamari and mustard.
Bring to a boil, stirring constantly until sauce has thickened.
Remove from the heat.
Taste test and add salt to taste if desired.
Add beans and ¾ cup crispy onions.
Stir to combine.
Transfer to a 2-qt. casserole dish.
Bake at 350° F for 20 minutes.
Stir and then top with the remaining crispy onions.
Bake for 10 more minutes, until casserole is bubbling and onions are golden brown and crispy.
Tips for making gluten-free vegan green bean casserole
- To make a day ahead of time: After baking for 20 minutes, don’t add the remaining crispy onions. Instead allow to cool down a bit, cover and refrigerate. When ready to use, uncover and bake for 10 minutes at 350° F. Stir and top with remaining onions. Bake until thoroughly heated and onions are golden brown.
- If you’d like to use a different milk, be sure it is one that is thicker in consistency rather than thinner such as soy milk or coconut milk beverage rather than a thin type such as almond milk. Note that canned coconut milk may make the sauce too thick if using regular but might work if using light, although I have not tested it.
- To make this soy-free, be sure to use a soy-free vegan butter and substitute coconut aminos for the tamari.
- This recipe is nut-free as written. To keep it nut-free, ensure you are using a nut-free vegan butter and nut-free plant-based milk.
Storing and reheating
Store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days. Note that the onion topping will get mushy in the refrigerator.
To reheat, place in an oven-safe dish and bake at 350° until warmed throughout and topping starts to crisp up.
You can also microwave leftovers in a microwave-safe dish until warmed throughout, but note that the onion topping will be mushy using this method.
More gluten-free, vegan Thanksgiving recipes
- Holiday Chickpea Veggie Loaf
- Vegan Cream Cheese Mashed Potatoes
- Chickpea Flour Gravy
- Vegan Butternut Squash Casserole with Chickpeas
- Apple Walnut Stuffing
- Stovetop Mac and Cheese
Vegan Green Bean Casserole
- 4 tablespoon vegan butter (sub olive oil if desired)
- ¼ cup diced shallot
- 2 cloves garlic (medium size), peeled and minced
- 5 tablespoon chickpea flour (aka garbanzo bean flour)
- 1 tablespoon nutritional yeast
- ½ teaspoon freshly ground black pepper
- 1 ¼ cup gluten-free vegetable broth, low sodium if desired
- ¾ cup full-fat, unsweetened and unflavored oat milk, at room temperature (use certified GF brand if needed)
- 1 tablespoon gluten-free, reduced sodium tamari
- 2 teaspoon Dijon mustard (use certified GF if needed)
- fine sea salt or kosher salt, to taste
- 2 (14.25 oz) cans French style green beans, drained
- 1 ½ cups gluten-free crispy onions, divided (aka crispy fried onions)
- Preheat oven to 350°.
- Heat butter over medium heat in a 3- or 4-qt. saucepan. When butter is melted, add chopped shallot and garlic. Cook until aromatic and shallot is translucent, stirring frequently (about 3-4 minutes).
- Stir in chickpea flour, nutritional yeast pepper until well-combined. Note that clumps of flour will break down during stirring in the next few steps.
- Gradually stir in broth and milk.
- Stir in tamari and mustard.
- Bring to a boil, stirring constantly until sauce has thickened. Remove from heat. Taste test and add salt to taste if desired.
- Stir in beans and ¾ cup crispy onions.
- Transfer to a 2-qt. casserole dish. Bake for 20 minutes.
- Stir and top with the remaining crispy onions. Bake for 10 more minutes, until casserole is bubbling and onions are golden brown and crispy.
(Please refer to the post above for instructional photographs for this recipe)
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