Go Back
+ servings
gluten free vegan green bean casserole in white baking dish on green napkin and wood board. Fresh mushrooms and wood bowl with sliced green beans on left. Serving spoon in front

Vegan Gluten Free Green Bean Casserole

Author: Janet Harlow
Course: Side Dishes
Cuisine: American
Servings: 8 servings
This vegan gluten-free green bean casserole is elevated to new flavor heights with wine, thyme and vegan parmesan cheese for a burst of umami.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Ingredients
  

  • 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

Instructions
 

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

Notes

*I recommend Earth Balance Unsalted Vegan Buttery Sticks,
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.