Vegan Gluten Free Green Bean Casserole
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.
from 1 vote
Low Sodium Vegetarian No-Chicken Broth
crimini mushrooms chopped
dried thyme or leaves from 2 large sprigs of fresh thyme
gluten-free flour blend
low sodium broth
vegan parmesan cheese or 2 Tbsp nutritional yeast
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
*I recommend Earth Balance Unsalted Vegan Buttery Sticks,
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