Green Bean Casserole
Ingredients:
- 680.4 g (1½ lbs) fresh green beans
- 3 tbsp vegan butter
- 160 g (1 medium) yellow onion
- 9 g (3 cloves) garlic
- 226.8 g (8 oz) cremini mushrooms
- 24 g (3 tbsp) all-purpose flour
- 360 ml (1½ cups) vegetable broth
- 240 ml (1 cup) unsweetened plant milk
- 120 ml (½ cup) vegan sour cream
- 5 ml (1 tsp) soy sauce
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- 0.6 g (¼ tsp) nutmeg
- 240 g (1½ cups) crispy fried onions
- 56.5 g (½ cup) shredded vegan cheddar
Equipments:
Features:
Meal Prep Friendly
Refined Sugar-Free
Nut-Free
Leftover Friendly
Nutrition:
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Shock the blanched green beans in an ice bath right after boiling — this stops the cooking instantly, so they stay bright green and crisp-tender instead of turning drab and mushy in the oven.
Instructions:
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Drain and transfer immediately to an ice bath to stop cooking. Drain again and pat dry.
- Make the mushroom sauce: Melt vegan butter in a large oven-safe skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and mushrooms and cook 6–8 minutes until mushrooms are golden and liquid has evaporated.
- Build the sauce: Sprinkle flour over the mushroom mixture and stir to coat. Cook 1 minute. Gradually whisk in broth, then plant milk, stirring constantly. Simmer 3–4 minutes until thickened. Remove from heat and stir in vegan sour cream, soy sauce, salt, pepper, and nutmeg.
- Combine: Fold green beans and ¾ cup fried onions into the sauce. If your skillet is oven-safe, keep it in the pan. Otherwise, transfer to a greased 9x13-inch baking dish.
- Bake: Preheat oven to 375°F (190°C). Top with remaining ¾ cup fried onions and vegan cheddar if using. Bake uncovered for 25–30 minutes until bubbly and the top is golden brown.
- Rest and serve: Let sit 5 minutes before serving.
Tips: Don’t skip blanching the green beans — it keeps them vibrant and tender-crisp instead of mushy. The ice bath stops the cooking instantly.
Make Ahead: Assemble the casserole (without the onion topping) up to 2 days ahead and refrigerate. Add the fried onions right before baking so they stay crispy.
Swaps: Use frozen green beans in a pinch — thaw and pat dry before using. Swap sour cream for cream cheese for a richer sauce. Add crispy bacon pieces to the topping for extra flavor.
Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat in the oven at 350°F covered with foil, then uncover the last 5 minutes to re-crisp the top.
Common Mistakes: Skipping the step to evaporate the mushroom liquid leads to a watery sauce. Let those mushrooms cook down fully before adding the flour.
Every ingredient here earns its place, but a few really shape the dish. The fresh green beans adds protein and a creamy texture that bulks up the dish. The yellow onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The cremini mushrooms adds a savory, meaty depth.
Green Bean Casserole
Ingredients:
- 680.4 g (1½ lbs) fresh green beans
- 3 tbsp vegan butter
- 160 g (1 medium) yellow onion
- 9 g (3 cloves) garlic
- 226.8 g (8 oz) cremini mushrooms
- 24 g (3 tbsp) all-purpose flour
- 360 ml (1½ cups) vegetable broth
- 240 ml (1 cup) unsweetened plant milk
- 120 ml (½ cup) vegan sour cream
- 5 ml (1 tsp) soy sauce
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- 0.6 g (¼ tsp) nutmeg
- 240 g (1½ cups) crispy fried onions
- 56.5 g (½ cup) shredded vegan cheddar
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The fresh green beans adds protein and a creamy texture that bulks up the dish. The yellow onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The cremini mushrooms adds a savory, meaty depth.
Prep:
Shock the blanched green beans in an ice bath right after boiling — this stops the cooking instantly, so they stay bright green and crisp-tender instead of turning drab and mushy in the oven.
Instructions:
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Drain and transfer immediately to an ice bath to stop cooking. Drain again and pat dry.
- Make the mushroom sauce: Melt vegan butter in a large oven-safe skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and mushrooms and cook 6–8 minutes until mushrooms are golden and liquid has evaporated.
- Build the sauce: Sprinkle flour over the mushroom mixture and stir to coat. Cook 1 minute. Gradually whisk in broth, then plant milk, stirring constantly. Simmer 3–4 minutes until thickened. Remove from heat and stir in vegan sour cream, soy sauce, salt, pepper, and nutmeg.
- Combine: Fold green beans and ¾ cup fried onions into the sauce. If your skillet is oven-safe, keep it in the pan. Otherwise, transfer to a greased 9x13-inch baking dish.
- Bake: Preheat oven to 375°F (190°C). Top with remaining ¾ cup fried onions and vegan cheddar if using. Bake uncovered for 25–30 minutes until bubbly and the top is golden brown.
- Rest and serve: Let sit 5 minutes before serving.
