#WhatIMadeWednesday, Eats, Savory
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Green Bean Casserole (Vegan & Gluten Free)

With Thanksgiving right around the corner (can you believe it?!) I’ve been thinking up some recipes for the holiday. Green bean casserole isn’t anything new, but having Thanksgiving for the first time as a vegan is going to be a little different. I wanted to keep this year classic and most importantly simple. So, here’s my take on the yummy classic.

{vegan | gluten free}


Onion Topping:
1 onion, quartered, thinly sliced
1/4 cup GF cornmeal1/4 cup GF flour
2 Tbsp nutritional yeast
1/4 tsp salt

16 oz. frozen cut green beans
8 oz. mushrooms, chopped to preferred size
2 cloves garlic
2 cups cashew milk or any non-dairy milk
2 Tbsp GF flour2 Tbsp vegan butter
salt & pepper to taste
1 tsp dried sage
1/2 tsp dried mustard
1/2 tsp dried dill
1/2 tsp garlic powder
1 tsp vegetable bouillon base (optional: adds a richer flavor)
1 Tbsp nutritional yeast

Preheat oven to 400 F.

In a medium bowl mix onion topping- flour, cornmeal, salt, and nutritional yeast.

Toss the onion slices in the coating, dust off access, and place the onion slices on a cookie sheet. It’s okay to get a little extra topping on the cookie sheet, it will brown as well and be good for t0pping.

Once all the onions are on the sheet, save the remaining onion topping and set aside.

Bake the onions for 20 minutes until slightly tender and golden brown.

While the onions are cooking, cook the green beans.

In a large pot, bring 2 cups of water to a boil. Add in frozen green beans, cover, and bring back to a boil. Once back to a boil, still covered, reduce heat to a light simmer and cook for 6-8 minutes or until desired tenderness. When done, drain and rinse with cold water to stop cooking. Set aside.

When onions are done, remove from oven and reduce heat of oven to 350 F.

Next, start making the “sauce”. Start by sauteing the mushrooms and garlic over medium heat. Cook until garlic is cooked through and mushrooms are tender but not mushy.

Remove from pan and set aside.

In the same pan, add in the butter and flour, stir, and cook for 30 seconds over medium-low heat, then add in the non-dairy milk and whisk.

Allow milk to cook until it starts to bubble, and cook for about 5 minutes until the mixture’s texture becomes like “soup” or gravy. Once bubbling stir in the sage, dried mustard, dill, salt, pepper, nutritional yeast, and vegetable base if using.

Next, add the green beans, and mushroom and garlic mix into the soup mixture.

Once everything is combined, pour the green bean mixture into a casserole dish.

Top the mixture with the onion topping and extra cornmeal and flour mixture.

Bake for 30 minutes or until bubbling, and top is golden.

Remove and let sit for 20 minutes to cool and set.



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