This vegan, gluten-free green bean casserole is not your childhood casserole of canned soup and green beans. It’s waaay better and a little more fancy than the rustic dish you’re used to. Fresh green beans and a from-scratch mushroom soup bursting with umami will knock your socks off. I couldn’t stop eating it after my first bite!
Be sure to check out more of my holiday sides including my gluten-free cornbread stuffing, gluten-free stuffing recipe, roasted brussels sprouts, vegan quinoa yam stuffing and yams with bourbon orange sauce.
Please don’t be intimidated by the from-scratch soup. I have kept the ingredients to a minimum and it takes just a few minutes to mix up. If you buy ready sliced mushrooms there is very little prep time. If you don’t need a vegan soup, here is my recipe for Creamy Gluten-Free Mushroom Soup.
Vegan Mushroom Soup
I elevate this casserole to something a little more grown up and elegant than the old version. The mushroom soup includes:
Crimini mushrooms are also known as baby portobellos and have much more flavor than white button mushrooms.
The addition of white wine, which is fantastic with mushrooms, gives a little pop of acid to the soup and casserole. If you prefer not to use wine, replace it with a tablespoon of lemon juice+2 Tbsp water.
The remainder of the liquid for this creamy soup is vegetarian broth. My all time favorite, and the only veg broth I use, is Imagine Low-Sodium “No-Chicken Broth.” It has a perfect, neutral yet savory flavor that is perfect in soups.
Thyme is also fantastic with mushrooms. If you can find fresh thyme, use the leaves from 2 sprigs. Dried thyme will work too if you can’t find fresh.
Vegan parmesan cheese or nutritional yeast also gives a wonderful tang to this soup. If you haven’t tried nutritional yeast yet, and you miss the flavor of a tangy cheese, this is the answer! It can be found in natural foods markets and Trader Joe’s.
The soup is thickened with a flour and vegan butter roux. Many of the vegan butters are quite salty but Earth Balance now makes unsalted vegan buttery sticks. They work well in this recipe and allow you to better control the salt level. If you use a salted version, you may need to reduce the amount of salt added. For this recipe I used King Arthur All purpose Gluten-Free Flour. A gluten-free flour blend works best for this recipe, as opposed to using a single flour.
I highly recommend using fresh green beans and giving them a quick blanch. See the the recipe card for blanching instructions. It will gently cook them and bring out the beautiful bright green color. Frozen green beans are a good option if fresh are not available. Defrost them on an absorbent towel.
Ready-made gluten-free crispy fried onions are FINALLY appearing in the market!!! For years I would make my own or use a combo of bread crumbs with onion powder. Hopefully you will be able to find them too. If you are feeling very motivated, make your own using my recipe for gluten-free onion rings. Follow the recipe as is, but slice the onion super thin,
If all else fails, my favorite hack is to toss some crushed up gluten-free Rice Chex with butter and onion powder and bake until dry.
Mini Green Bean Casserole
This casserole is such a crown-pleaser that I have made individual sized ones as an appetizer. I think that it turns this rustic dish into something a little more elegant yet fun. Use small ramekins or any oven-safe bowl.
Vegan Gluten Free Green Bean Casserole
- 6 ounces crimini mushrooms chopped
- 1/4 tsp dried thyme or leaves from 2 large sprigs of fresh thyme
- 3 Tbsps vegan butter unsalted preferred*
- 3 Tbsps gluten-free flour blend
- 1 c vegan low sodium broth
- 1/4 c white wine
- 1/4 c vegan parmesan cheese or 2 Tbsp nutritional yeast
- 1/2-3/4 tsp salt
- 12 oz green beans fresh preferred
- 1 1/2 c crispy fried onions
If using fresh green beans
- Cut the green beans into 1" pieces.
- Blanche – Drop them in a pot of salted boiling water. Cook 2 minutes and transfer them to a bowl of ice water.
- When the beans are cooled. Transfer to an absorbent towel to dry.
For frozen green beans
- Thaw them on an absorbent kitchen towel until dry
Make the Mushroom Soup
- Sautee the mushrooms and thyme in 1 tbsp of the vegan butter.
- Remove the mushrooms from the pan and set aside.
- Add the flour and remaining 2 Tbsp butter. Heat over a medium low flame, stirring until the mixture is uniform – about 1 minute.
- While stirring with a whisk, add the broth and wine and turn the flame to high.
- Mix until the liquid boils and thickens. Remove from the heat.
- Stir in the mushrooms and and vegan parmesan or nutritional yeast.
- Add just 1/4 tsp of the salt and taste. Add the remaining if needed, 1/4 tsp at a time.
- Stir in the green beans.
- Transfer to an 8" baking dish and top with the crispy fried onions.
- Bake the casserole for 30 minutes at 350°
- If making ahead, cool the soup then mix in the green beans. Pour into the baking dish and do not add the onion topping until immediately before reheating. Reheat for 45 minutes at 350°F