Green Bean Casserole Recipe | Vegan & Gluten Free Thanksgiving

By October 4, 2016Episodes, Sides, Vegan Recipes

Vegan Thanksgiving Green Bean CasseroleI am here to save the day with an easy recipe for Green Bean Casserole that is not only Vegan but Gluten Free as well.

This Thanksgiving you don’t have to worry about what you’re making for a side because this is the recipe you want. Using almond milk and cauliflower as substitutions to heavy creams also makes this casserole a healthy option. Fortunately, with this recipe you don’t have to choose between healthy or delicious because it’s both.

I did my research first; as I do with every recipe, to a get feel for what makes the dish authentic. Traditionally Green Bean Casserole is made with some sort of canned mushroom soup, green beans and Frenches French fried onions. All of these components seemed easy enough to recreate at home with better ingredients, making them 100% vegan and 100% gluten free.

But let’s stop gushing about how good this recipe is going t be, and actually make it. Traditionally green bean casserole uses a can of cream of mushroom soup, usually Campbell’s. These are loaded with all sorts of ingredients your body really doesn’t need. I mean honestly, who buys soup?! It’s the easiest thing ever to make at home!

My solution is to simply make my own soup using almond milk and cauliflower. Start with a good looking head of cauliflower and cut it into florets. Add those to a saucepan. In that same saucepan and almond milk, garlic powder, salt, black pepper, and onion powder. Put the lid on this and cook it on medium high until the cauliflower is soft.

While the cauliflower is cooking take a pan and put it on medium heat. Add some coconut oil in it, then add in diced onions, mushrooms, and garlic. Let those cook for about 15 minutes. You’ll know their cooked down enough when your onions start to turn translucent. Now transfer your cauliflower into a blender and blend it until it is smooth with everything thoroughly blended together. Pour that back into the same pot you cooked it in then add in your mushrooms, onions and garlic. Mix that all together and let it simmer on your stove at the lowest possible setting.

While that’s simmering, make your French fried onions. Slice 2 onions thinly, I suggest making them a ad smaller than you would natural expect an onion ring to be. Slicing thinly is crucial to making these onions turn out right, the thinner they are the better they are going to mix with the casserole and the better they will look topping it. Instead of an egg wash, we are going to use a large bowl of almond milk, or if your prefer, soy milk. The flour you choose to use if of course up to you, however, I have chosen to go with coconut flour. I have been getting a lot of GF recipe requests, so I figured “ Why the heck not!?” Not to mention that coconut flour is high in fiber and low in carbohydrates. But you can use any flour you wish! If you have a deep fryer, use it! It’s your best option. But if not, put about 2 inches of oil in a deep pan or pot and use that.

I decided to blanch these green beans. I HATE boiled veggies, but you can get that nice deep green colour, and crispy bite, when you blanch them. Just place them into boiling hot water for 2 minutes, no longer. Blanching also retains many of the vitamins and nutrients lost during the boiling process.

That’s all it takes to make amazing Green Bean Casserole that will truly wow your guests this Thanksgiving. They won’t even notice that this dish is missing the dairy! Do you want more easy vegan Thanksgiving recipes? Leave me a comment with your requests.

Vegan Green Bean Casserole

4.6 from 5 reviews
Gluten Free Green Bean Casserole Recipe | Dairy Free
 
Prep time
Cook time
Total time
 
This Thanksgiving you don't have to worry about what you're making as a vegan side dish because this is the best green bean recipe out there! Using almond milk and cauliflower as substitutions to heavy creams also makes this casserole a healthy option. Fortunately, with this recipe you don't have to choose between healthy or delicious because it's both a great vegan and delicious thanksgiving recipe.
Author:
Recipe type: Side
Cuisine: American
Serves: 4-6 servings
Ingredients
Creamy Soup
French Fried Onion Topping
  • Vegetable oilfor frying 2-4 cups depending on what pan or deep fryer you are using.
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 1 tsp himalayan salt
Instructions
Make the Soup:
  1. Place chopped cauliflower in a large pan with almond milk, garlic powder, salt, onion powder, black pepper. And cook until the cauliflower is soft.
  2. When the cauliflower is cooked and soft blend in a blender until very smooth and creamy, and transfer back into the large sauce pan.
  3. In a large heavy bottom pan heat up coconut oil, and saute garlic, onions, salt and mushrooms until the mushrooms start to give up some of their liquid. This should take about 10 minutes.
  4. Once the mushrooms are cooked, add them to the large pot with the cauliflower soup, and simmer on low allowing flavours to incorporate. While you prepare the onions and beans.
French Fried Onion Topping
  1. Soak the onions in the milk for 5 minutes.
  2. In a medium sized bowl add flour, dried sage and salt, and whisk to combine.
  3. Heat oil in a large heavy pan or deep fryer.
  4. Take a handful of onions and toss them in the flour to coat.
  5. Fry in batches in oil for about 2 minutes, stirring as needed to brown evenly.
  6. Drain on paper towels and season to taste with paprika.
Prepare the Green Beans & Build Casserole
  1. Preheat oven to 475 degrees F.
  2. Bring a large saucepan of water and 1 tsp of salt to a boil.
  3. Add the beans and blanch for 3 minutes. Drain and set aside to allow all water to drop from beans.
  4. To the sauce pan with the mushroom cauliflower soup, add the green beans, ¼ of the french fried onions, and mix to combine.
  5. Place in a large casserole dish, and bake for 15 minutes or until bubbling.
  6. Remove, topped with remaining french fried onions and serve immediately.

Gluten Free Green Bean Casserole Recipe | Dairy Free

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19 Comments

  • Doug says:

    Am I missing something in the ingredients? How many green beans?

  • EdgyVeg says:

    Hi Samantha,

    I can list upwards of 5 different vegan bloggers that used Cauliflower as the base of their soup recipe. using cauliflower is a very well known way to create a cream of (anything really) soup. Literally no one copied anyone. I love how quick the vegan community is to judge well known recipes and accuse others of stealing widely known techniques, when no convention chef has EVER been criticized for cooking a steak, grilled cheese or any other recipe a well known way. I’m sorry that I have to inform you that Kalel did not invent using cauliflower as a cream replacement in creamy soups, nor did she invent using mushroom soup in green bean casserole. I didn’t even know Kalel cooked on her show, I thought she only talked about her life and the fact that she’s vegan.

    I usually don’t respond to hate comments, but I am tired of the vegan community attacking other people for posting widely known basic cooking techniques and being accused of stealing. There is a reason you cannot copyright recipes, and it’s because know how and technique is well known.

    Have a nice day.

  • Johnathan says:

    I’m sorry, Candace. I really love you and your channel so I hope you don’t take this as a “hate comment” but I think I may have to agree with Samantha. Your greenbean casserole copies Kalel’s exactly, which is odd because I remember her saying she goes a little overboard on the seasonings and yet you put the same exact amount of garlic powder, onion powder, and pepper. The only difference is that she preffered to use French’s onions and you made your own crispy onions, and also you didn’t use seasoning salt. But seriously, otherwise this is an exact copy of Kalel’s recipe. Now I personally have no problem with using someone’s recipe and featuring it on my blog but I’m always courteous and respectful to credit them, even if I have adapted it. Sometimes, I’m merely inspired by someone’s recipe, and even still I’ll often credit them (especially if I’m using their technique/method that is new to me or just want to show my audience where my inspiration came from). I think it’s the kind thing to do, but you’re also right in saying that it is not mandated because recipes can’t be copyrighted. But I think denying that you weren’t at the very least inspired by Kalel’s recipe when confronted is a little shady. Hope you take no offense to this.

    • EdgyVeg says:

      I can’t even find a video where she does it to compare. But nonetheless, MANY vegan recipes are similar, and if you take the time to read any other recipes from us you will see that we go to town on the spices. I’ve also checked now 4 other vegan cauliflower soup recipes and they are all very similar to this one. Nothing was stolen, I get accused of stealing peoples recipe all the time, simply because one came out before or after one another. No one is stealing recipes.

      • Johnathan says:

        You’re absolutely right on that, Candace, and I can admit when I’m wrong. Now that I think about it, I think that’s the beauty of vegan cooking. It’s that at one point we’re all exploring new territory and we’re all learning to adapt new techniques and methods in order to veganize a dish and then we share those methods to an audience and then they are able to recreate not only that dish but other dishes and even improve the technique. It’s a long line of learning and adapting and putting that special spin on a dish that makes it our own. That’s why I fell in love with cooking.

        Sorry for my ignorance. You’re completely right and I’m sorry for falsely accusing you of stealing someone’s else recipe. I feel incredibly foolish. I understand that creating food is largely a creative process, and like you said there are similar cauliflower soup recipes just like there are hundreds of thousands of chocolate chip cookie recipes. No one person (that we know of) invented the chocolate chip cookie, yet everyone has their own version of it.

        Once again, I apologize and I just hope you keep creating awesome videos! Your channel is sincerely one of my favorites.

        • EdgyVeg says:

          Thanks so much for your very sincere apology. It’s tough to be this open to everyone’s criticism. Thank you so much for supporting my effort in bringing the beauty of vegan food to the masses. Love and hugs xo Candice

          • samantha says:

            Damn it, Johnathan is right. I’m sorry too, Candace. I was being a bitch. I think I just get so upset when I see people steal other people’s ideas (because I’ve had it happen to me so many times) that I jumped to conclusions and assumed that of you. I really am sorry, and I hope I didn’t ruin your day too much. That wasn’t fair of me, can you please just delete my ignorant ass comment. 🙁 #vegansunitenotfight

  • […] from Kaitlyn Cashmere’s Live Planted Collab 4. Minimalist Baker’s Vegan Stuffing 5. Green Bean Casserole from Edgy Veg 6. Perfect Roasted Sweet Potatoes from who else but Sweet Potato […]

  • Kaitlyn says:

    Hey Candice! I’m making this tomorrow for my Thanksgiving (we’re celebrating a bit early). I prepared everything early, so tomorrow I just have to add the onions on top and bake. So far everything smells and tastes amazing.

    I did just want to note that I searched the ingredient list about 15 times for the green beans before finding them. They’re in there. I just must have skipped over them, and my friend did the same. I assume the person who commented above asking how many did the same thing. I think it’s because it’s immediately under the onion topping part, and our brains just got too exciting dreaming of the delicious oniony goodness. (Please don’t think I’m being a smarty pants here or anything) but maybe adding a line break between the onion topping section and the green beans part would make it a bit easier to read the ingredients? that or maybe we just need to hurry up and eat it already so we can thing clearly.

    Either way, thank you so much for all of the work you do making the recipes. Not only are the things that my friends and I actually want to eat (like the fad foods that keep coming out), but they dont’ use super weird expensive ingredients that so many bloggers seem to be using. This is my first year cooking Thanksgiving dinner by myself, and my first year doing it as a vegan. The entire dinner will be vegan and I feel totally prepared thanks to you, Hot for Food, and Mary’s Test Kitchen. Thanks so much for all you do for all of us.

  • Valerie says:

    Made this for Thanksgiving with the fam, and friendsgiving the next day. Was a huge hit with everyone, and it was carnivore approved. Thanks Candice!

  • Olivia says:

    When I saw how low the ratings were because of a few misunderstandings I just had to try and bring the rating up!! This dish is sooo good even my carnivore boyfriend loved it! I just want you to know that I know how hard you work to create your recipes and there are people out there that will stand by you and believe in you no matter what. We know you are legit and I appreciate your recipes so much. The fact that you are from Canada and not LA or anywhere else in the States is so awesome (I live in Montreal so it’s easy to relate to some products since many things from the States cannot be found here…)! I made this back in November and am going to make it for Christmas for the family, which is why I’m only commenting now hahahah. Anyways thank you for all these amazing recipes, keep it up!!

  • Vanessa says:

    This recipe says 1/2 tbsp of onion powder while the video says 1 1/2 tbsp

  • krista says:

    so psyched to try this recipe this week. our local *~vegan group~* 😉 is having our monthly meetup as a potluck at someone’s house instead of meeting at the usual restaurant, so this is one of the things we’ll be bringing!

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