Vegan Green Bean Casserole

Serving Size: 4
Prep Time:
Total Time:


  • 3 cup fresh green beans, trimmed and cut in half and boiled in water until just tender
  • salt and pepper to taste
  • 1 Tbsp nutritional yeast
  • 1 cup vegetable broth
  • 1 cup unsweetened nondairy milk
  • 2 Tbsp garbanzo flour (or coconut flour for Paleo option)
  • 2 garlic cloves, minced
  • 1 Tbsp olive oil
  • 1 shallot, minced
  • 1 cup mushrooms, sliced
  • 1 shallot, sliced (for topping)


  1. In a skillet over medium heat, saute the olive oil, shallots and garlic until lightly browned. Add the mushrooms and heat up until tender.
  2. Sift in the gluten-free flour of choice and mix into mushroom, garlic, and onions. Cook for 30 seconds. Add the nondairy milk and broth. Whisk until smooth.
  3. Add nutritional yeast, salt, and pepper. Bring to a boil over medium-high heat until the sauce has thickened, stirring continuously.
  4. Add the green beans until completely coated and warm for 5 minutes.
  5. In a small saucepan, coat the bottom layer with olive oil until heated. Add the sliced shallots and cook until nicely browned and crisp.
  6. Top the casserole with crispy shallots.

For the full post, visit Fork and Beans.