Ultimate Vegetarian Green Bean Casserole: A Classic Comfort Dish Reimagined
Green bean casserole has been a beloved comfort food staple since its creation in 1955, traditionally gracing holiday tables across America. This vegetarian version elevates the classic recipe by eliminating cream of mushroom soup and creating a rich, homemade mushroom sauce that’s both dairy-free and delectable. Perfect for Thanksgiving gatherings or any special occasion, this recipe proves that plant-based alternatives can be just as satisfying as their traditional counterparts.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh green beans, trimmed | 2 pounds |
| Cremini mushrooms, sliced | 16 ounces |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 4 cloves |
| Plant-based milk (unsweetened) | 2 cups |
| Vegetable broth | 1 cup |
| All-purpose flour | 1/3 cup |
| Nutritional yeast | 2 tablespoons |
| Olive oil | 3 tablespoons |
| French-fried onions | 1½ cups |
| Fresh thyme | 2 sprigs |
| Salt | 1½ teaspoons |
| Black pepper | ½ teaspoon |
Step-by-Step Instructions
1. Prepare the Green Beans
Begin by bringing a large pot of salted water to a boil. Add the trimmed green beans and blanch for 5 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process. Drain well and set aside. This step can be done up to 24 hours in advance, making it perfect for make-ahead preparation.
2. Create the Mushroom Base
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Add the diced onion and cook for another 5 minutes until softened. Stir in the minced garlic and fresh thyme leaves, cooking for an additional minute until fragrant.
3. Make the Creamy Sauce
Push the mushroom mixture to one side of the pan and add the remaining tablespoon of olive oil to the empty side. Sprinkle the flour over the oil and whisk to create a roux, cooking for 1-2 minutes. Gradually pour in the vegetable broth and plant-based milk, whisking constantly to prevent lumps. Combine with the mushroom mixture and add nutritional yeast, salt, and pepper. Simmer for 5-7 minutes until thickened.
4. Combine and Bake
Preheat your oven to 375°F (190°C). Combine the blanched green beans with the mushroom sauce in a 9×13 inch baking dish. For those who prefer a slow-cooker version, this can be adapted accordingly. Top with 1 cup of French-fried onions and bake for 25 minutes until bubbly.
5. Final Touch
Add the remaining ½ cup of French-fried onions and bake for an additional 5 minutes until golden brown and crispy. Let rest for 10 minutes before serving.
Conclusion
This vegetarian green bean casserole proves that plant-based cooking can be just as rich and satisfying as traditional recipes. The homemade mushroom sauce provides depth and complexity that canned soup simply can’t match, while the combination of fresh vegetables and crispy onions creates a delightful contrast of textures. Whether served at a holiday gathering or a casual family dinner, this dish is sure to become a new favorite.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with your preferred gluten-free flour blend and ensure your French-fried onions are gluten-free. You can also make your own gluten-free crispy onions using rice flour.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15-20 minutes until heated through. Note that the crispy onion topping may lose some crunchiness during storage.
