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cooked green bean casserole in white casserole dish with wooden spoon to the side

Vegan Green Bean Casserole, Made From Scratch

Course: Side Dish
Cuisine: American
Keyword: vegan green bean casserole, vegan side dishes
Prep Time: 35 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 150kcal
Author: Cindy Rainey
Vegan Green Bean Casserole made from scratch with fresh ingredients levels up the green bean casserole from your childhood. This recipe is made with vegan-friendly ingredients and will become a new family favorite at every special dinner or event.
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  • 1 lbs mushrooms sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 lbs fresh green beans ends snipped
  • ice
  • 3 Tablespoons vegan butter
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 3 Tablespoons flour
  • 1 cup vegetable stock
  • 1 tsp vegan Worcestershire
  • ½ cup vegan sour cream
  • 2 cups french fried onions divided


  • Put a medium/large pot of water on to boil. Preheat the oven to 400° and Spritz a large casserole dish with cooking spray.
  • Remove any dirt from the mushrooms. Chop the onions and mushrooms. Set aside together. Mince the garlic and set aside separately. Cut the ends off from the green beans, cut them down to size (about one-half) and set them aside separately from the other vegetables.
  • Blanche the green beans in boiling water for about five minutes. Drain and set aside in ice water. This will allow the green beans to maintain a little crunch in the cooked casserole. See notes.
  • While the beans are cooling, saute the mushrooms and onions with the butter, salt, and pepper for five minutes until the onions have begun to soften and the mushrooms have started to shrink. Add the garlic and continue to saute for one more minute.
  • Sprinkle the flour over the sauteed vegetables and stir until the vegetables are lightly coated.
  • Mix in the vegetable stock and Worcestershire sauce. Reduce the heat to low. Cover and cook for another five minutes.
  • Stir in the vegan sour cream and continue to cook, stirring, on medium heat until thickened. Taste and add more salt and pepper if desired (not included in nutritional information.)
  • Add in the blanched and cooled green beans and one cup of the french fried onions. Stir to combine.
  • Turn into a prepared 3-quart casserole dish (or 9x13 pan). Top with remaining one cup of french fried onions. Bake lightly covered for about 20 minutes. The sauce should be bubbly. It will thicken somewhat as it cools. See notes.


Serving size is one cup. Adjust nutritional information if your serving size is different.
"French fried onions" refers to French's Onions. You can use an off-brand if desired. Check for vegan compliance. You can also bread and fry your own onions. 
Setting the green beans in ice water immediately after blanching will allow them to maintain a little crunch after cooking. If you like your green beans super soft (like canned green beans), then cook longer till the texture is just right. 
If the sodium content is too high for you then start out with less salt and add to taste. You can also select sodium-free veggie stock or broth. For total control, make your own with my homemade vegetable stock recipe. 
Vegan Worcestershire sauce can sometimes be found at the grocery store. I believe Organics (store brand at Albertson's) is vegan. Read the back ingredients label. Or buy vegan Worcestershire on Amazon
If you have a large saute pan that is also oven safe, you can simply transfer the entire pan to the oven to finish cooking. 


Serving: 1cup | Calories: 150kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 427mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg