So, I have actually avoided creating a vegan green bean casserole for the past few years. Even though it is one of my favorite things. Why? because I have seen literally one million versions of vegan green bean casserole, and you know I don’t like to create recipes that have already been done. So, year after year, I have ignored the idea. Then this year, I thought, I think it’s time. Of course I can make it my way, I can make it better, I can make it different. Thus, this wild mushroom version was born.
What sets this casserole apart from the others?
- All kinds of mushrooms, no boring cream of mushroom soup here.
- It is so freaking easy, anyone can make it.
- Only 8 ingredients! Even though it’s vegan, it’s still super simple.
- It’s fast, like ready in no time, even though it’s from scratch.
I’ve always believed that no Thanksgiving or holiday table is complete without a perfect green bean casserole, and now you can have your very own “Lauren” style casserole. I used shiitake mushrooms, oyster mushrooms, cremini mushrooms and morels. Making this casserole SUPER fancy.
I also used store bought fried onions, I did some research and it seems most, if not all store bought fried onions are vegan. I used the ones from Trader Joe’s and they are certified vegan, but it looks like all the popular brands are vegan too. I do have an option to make your own as well, if you prefer. However, the store bought ones are a real time saver, and the Trader Joe’s ones are delicious! This wild mushroom vegan green bean casserole is the perfect addition to every holiday table and everyone will be asking where you got the recipe, and how on earth it’s actually vegan!
Wild Mushroom Vegan Green Bean Casserole
- 1 Pound (16oz.) Fresh green beans or haricot vert
- 2 Tablespoons Olive oil
- 1 Pound (16oz) Wild mushrooms, sliced(I used shiitakes,cremini,oyster, and morel)
- 4 Cloves Garlic, chopped
- 3 Tablespoons Vegan butter, I used Earth Balance
- 3 Tablespoon All purpose flour
- 2 1/2 Cups Almond milk or non-dairy milk of choice
- A Pinch of Nutmeg, optional
- 1 1/2 Cups Fried onions, I used Trader Joe's*
- Salt and Pepper to taste
- First, clean and trim your green beans. Snap the ends off, then snap in half or in thirds so they are in bite sized pieces.
- Now, steam the green beans, either in a steamer, or if you don't have one, in a pot with just about an inch of water at the bottom. Steam the green beans for 8-10 minutes or until they are soft, but still have a snap to them. You don't want them to get too soft. Set them aside in a large mixing bowl.
- Preheat the oven to 350 degrees.
- Now, heat the olive oil on medium high in a large non-stick skillet. Add the mushrooms and garlic.
- Saute the mushrooms and garlic, reducing heat as needed until they are nice and brown. After about 5 minutes, season them with a few pinches of salt and pepper then continue to saute. It will take about 10-12 minutes to get them brown and juicy. Scoop the mushrooms and garlic into a bowl and set aside.
- Then, in the same skillet, add the vegan butter and heat on medium. Once it has melted, add the flour and whisk to combine and form a roux. Simmer the roux for a minute, then whisk in the non-dairy milk, a few pinches of salt and pepper and the nutmeg if using.
- Continue to whisk, making sure there are no lumps, for about 3-5 minutes or until the sauce has begun to thicken.
- Add the mushrooms and garlic back to the skillet with the cream sauce. Stir to combine. Taste and adjust seasoning. Let simmer for another minute or two until it is nice and thick.
- Now, pour the mushroom cream sauce over the steamed green beans. Toss to combine, then pour the mixture into a 13x9 inch baking dish.
- Bake for 25 minutes or until nice and bubbly, then sprinkle the top of the casserole evenly with the fried onions, then bake for 5 minutes or until nice and brown. Serve.