This vegan gluten free green bean casserole is so delicious, you with think it’s the recipe that your grandma used to use! You really don’t need gluten or dairy to make this casserole creamy and delicious!
I must admit, green bean casserole was one of my favorites on Thanksgiving and what I requested anytime that my mom let me choose a meal as a kid. I went years without having it after I became vegan, until I realized that I could just use my homemade vegan cream of mushroom soup to make the green bean casserole.
When we went gluten free, I didn’t think that I’d ever have the fried onions again, until I found gluten free vegan fried onions at Aldi! (Sprouts also has them and you can order them on Amazon too)!
To make this casserole, simply make a pot of cream of my cream of mushroom soup and increase the corn starch by 2 TBS and add a TBS of gf soy sauce. (The extra corn starch will make it thicker and hold together better in the casserole. Then, simply pour the soup over 24 oz. of either fresh or frozen green beans (I used frozen in the picture), sprinkle with gluten free fried onions, and bake.
This is sure to be a hit with the gluten/dairy free people at your Thanksgiving table!
Vegan Gluten Free Green Bean Casserole
- 8 oz. package of mushrooms (I use cremini)
- 1 TBS canola oil
- 1 tsp salt
- 4 cups PLAIN plant based milk of choice (I like the plain Westsoy soy milk)
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp black pepper
- 1 TBS GF soy sauce or Braggs Liquid Aminos (optional)
- 1/3 cup corn starch
- 1 cup cold water
- 1 - 24 oz bag of green beans
- 1 1/2 cup GF fried onions
- Step 1 Preheat oven to 375 F.
- Step 2 Chop the mushrooms into small bit sized pieces.
- Step 3 Put oil in the bottom of the pan and sauté the mushrooms in the oil on medium heat.
- Step 4 Sprinkle the salt over the mushrooms.
- Step 5 Cook mushrooms until they get darker and release their juices.
- Step 6 Add dairy free milk, garlic powder, paprika, black pepper, and soy sauce (optional).
- Step 7 Heat until the soup just barely begins to bubble then reduce the heat to low.
- Step 8 In a separate bowl, mix the cornstarch and water. Stir until it dissolves completely.
- Step 9 Pour the cornstarch mixture into the hot soup stirring constantly.
- Step 10 Continue to heat the soup on low until it thickens and just starts to bubble.
- Step 11 Turn off heat.
- Step 12 Place green beans in the bottom of a casserole dish.
- Step 13 Pour the soup over the beans.
- Step 14 Sprinkle with fried onions.
- Step 15 Bake for 25-30 minutes until it is bubbly and the onions are golden brown.
- Step 16 Let it cool down for a few minutes before serving to set up and get more firm.
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