Green Bean Casserole Recipe (Dairy-Free + Gluten-Free!)

Just because you're vegan and/or gluten-free, or have a guest who is, doesn't mean you have to sacrifice tradition or flavor this Thanksgiving! This recipe comes together pretty quickly and can also be prepped ahead of time - just put it in the oven and bake it 30-35 minutes before dinner.

Watch the video above from last year to see me make this vegan and gluten-free green bean casserole! Perfect for your Thanksgiving meal, or any time you're craving a healthy, but comforting casserole.

The holidays can sometimes mean lots of waste. As I'm becoming more conscious of the waste I create and what I can do to positively impact the environment, I want to share these things with you, too! Here are some easy ways you can reduce your waste:

• 10 ways to repurpose leftover fresh herbs

• Use vegetable scraps to make broth (even onion/garlic skins and roots!)

Now that you know what to do with ingredients you may have leftover from this recipe, let's make it!

Vegan, Gluten-Free Green Bean Casserole

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Ingredients:

• 16 oz fresh green beans

• 4 tbsp avocado oil (plus more for greasing pan)

• 1 small yellow onion, small diced

• 1 clove garlic, minced

• 8 oz button mushrooms, sliced

• 1 tsp fresh thyme, removed from stem

• Salt & pepper to taste

• ¼ cup gluten-free flour blend (I used Bob’s Red Mill All-Purpose Baking Flour)*

• 1 cup non-dairy milk

• 2 cups vegan broth (I use 1 Not-Chick’n Bouillon Cube dissolved in 2 c hot water)

• 1 can fried onions (I used Sprouts brand because they make a gluten-free version, you can also make your own)*

Directions:

1. Bring a large pot of salted water to boil. Once boiling, add green beans and cook for 2 minutes. Drain and set aside

2. In the meantime, pre-heat oven to 375 degrees

3. If using*, rub 2 qt (7x11) baking dish with avocado oil, set aside

4. In a large pan or cast-iron skillet, heat 4 tbsp avocado oil over medium heat

5. Add onions and cook until soft, stirring frequently, for about 5 minutes, then stir in garlic and cook for another minute

6. Add mushrooms, stirring occasionally until liquid is absorbed, approx. 10 minutes

7. Season with salt, pepper, and thyme, stir

8. Sprinkle with gluten-free flour and stir for 1 minute

9. Whisk in broth and milk, bring to simmer, and cook until thickened approx. 3-4 minutes

10. Stir in green beans and 2/3 cup of fried onions.

11. Transfer to baking dish (or keep in cast iron skillet if using)

12. Cover with foil and bake for 25 minutes

13. Remove foil, top with remaining fried onions, and bake an additional 5-10 minutes (uncovered) until bubbly and golden

14. Let cool slightly and then DIG IN!

*notes

If you’re not gluten-free feel free to use regular flour and regular fried onions that can be purchased at most stores.

You can omit the baking dish and make this a 1 dish meal right in a cast-iron skillet!

Did you make this recipe? Let me know how it went!

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