Description
This dairy-free green bean casserole is a lighter, vegan twist on the classic holiday dish. Made without canned soup or dairy, it features a rich mushroom gravy, tender green beans, and crispy fried onions for a comforting and flavorful side.
Ingredients
- 3 ½ tablespoons vegetable or canola oil
- ½ cup yellow onion, diced
- 1 ½ cups cremini mushrooms, diced
- 3 cloves garlic, minced
- 3 ½ tablespoons all-purpose flour
- 2 cups vegetable broth
- ½ teaspoon dried oregano
- 1 bag frozen green beans
- 1 (6-ounce) package fried onions
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, add oil, onions, mushrooms, and garlic. Sauté for 3–4 minutes, or until onions are translucent and mushrooms are tender.
- Add the flour and stir to form a thick paste. Cook for 1–2 minutes until the mixture is golden.
- Slowly pour in the vegetable broth, stirring to combine. Add dried oregano and season with ground pepper to taste.
- Whisk the mixture until it thickens into a gravy-like consistency, about 15 minutes.
- Stir in the frozen green beans until well combined.
- Transfer the mixture to a large cast iron skillet or baking dish. Top evenly with fried onions.
- Bake for 20–25 minutes, or until bubbly and the onions are golden brown.
- Remove from oven and serve warm.
Notes
- Adjust green bean texture by shortening or lengthening cooking time based on whether you prefer tender-crisp or softer beans.
- For a healthier topping, sauté onions until crisp or caramelize slowly. Mix with breadcrumbs or crushed nuts for extra crunch.
- Use cremini or Baby Bella mushrooms for a richer flavor—avoid white mushrooms for this recipe.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 213 kcal
- Sugar: 1 g
- Sodium: 414 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
