Description
This Vegan Green Bean Casserole is a delightful, plant-based twist on a holiday classic. Featuring tender green beans enveloped in a creamy mushroom sauce and topped with crispy golden breadcrumbs, this dish brings warmth and nostalgia to your Thanksgiving table. Perfect for impressing both vegans and non-vegans alike, it?s easy to prepare and full of flavor, making it an ideal choice for any gathering.
Ingredients
Scale
- 1 lb fresh green beans, trimmed and cut into bite-sized pieces
- 1 cup full-fat coconut milk
- 8 oz sliced mushrooms (cremini or button)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup gluten-free breadcrumbs (or regular if desired)
- 1 cup low-sodium vegetable broth
- 2 tbsp nutritional yeast
Instructions
- Preheat your oven to 350?F (175?C) and lightly spray a baking dish with nonstick cooking spray.
- Blanch the green beans in boiling water for about 3 minutes, then cool them in an ice bath.
- In a skillet over medium heat, saut? mushrooms until browned. Add coconut milk, vegetable broth, onion powder, garlic powder, and nutritional yeast; stir until creamy.
- Combine the blanched green beans with the sauce in the skillet until evenly coated.
- Transfer the mixture to the baking dish; top with breadcrumbs and drizzle olive oil if desired.
- Bake for 25-30 minutes until bubbly and golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 245
- Sugar: 3g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg