This gluten free and vegan green bean casserole is made mostly from scratch – no canned goods here! Just delicious, flavorful, allergy friendly ingredients.
It can’t be Thanksgiving dinner unless there’s a green bean casserole on the table, right?
Green bean casserole is one of those dishes that everyone seems to enjoy, and yet it’s very tricky to find a version that’s not only delicious, but also allergy friendly. The old-fashioned version contains cream of mushroom soup and canned french fried onions. Well, if you’re not comfortable with those packaged, processed items, then you’re probably not going to be making the traditional version.
This vegan green bean casserole is made pretty much from scratch, meaning you have to fry your own onions. That may sound like a lot of work, but it really isn’t too bad at all. And the result is delicious. Good luck having enough to top your casserole with, because these little french fried onions are just too easy to eat. If you have a brand of fried onions that works for you, feel free to skip this step.
Homemade fried onions, a creamy mushroom sauce, and lots of green beans make a gluten free vegan green bean casserole that everyone will love!
Tips for making this gluten free vegan green bean casserole:
- if you don’t have frozen green beans, canned or fresh will work well
- you can use canned fried onions if you have a brand that works for your diet
- if you’re serving a large crowd, you will want to double this recipe
Disclosure: This post contains affiliate links.
Gluten Free and Vegan Green Bean Casserole.
For the onions:
- oil for frying - sunflower oil or organic canola oil work well
- 1 large sweet onion
- non-dairy milk
- about 1 cup gluten free flour blend
- 1 teaspoon salt
For the sauce and green beans:
- 3 Tablespoons vegan buttery spread
- 3 cloves garlic minced
- 8 large white mushrooms for about 1 cup finely chopped
- 1 cup vegetable broth or chicken broth
- 1 cup non-dairy milk of your choice
- 2 Tablespoons gluten free flour blend
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 32 ounces frozen cut green beans
Peel and slice the onion very thin - the thinner the slices, the easier they will be to fry. Separate the onion into rings and place in a bowl and pour non-dairy milk over the top. Let sit for about five minutes.
Place the gluten free flour blend and salt into a bowl and whisk together. Pour oil in a large skillet - the oil should be about an inch deep.
Heat the oil over medium high heat until it reaches 375 degrees, or until it sizzles when you sprinkle a bit of flour in the pan.
Take some of the onions and dredge them in the flour, then place in the hot oil. Depending on the size of your skillet, you may be able to do this in two batches. Don't overcrowd the skillet, it will just take longer to fry them. Be patient, it may take a while to get them all golden and crisp.
Once the onion rings are golden brown, remove them from the pan and let them drain on paper towel lined plates. Repeat until all the onion rings are fried.
Preheat the oven to 375 degrees.
Put the mushrooms in a food processor and pulse until they are finely chopped. Place the mushrooms in a large pot. Add the minced garlic and vegan buttery spread and cook over medium heat for about 6 minutes.
Once the mushrooms are cooked down, and the broth, milk, gluten free flour, salt, and pepper. Raise the heat to a simmer, and let it cook for a few minutes to thicken.
Add the green beans, and cook until they are heated through, about 7 minutes. Stir often.
Pour the green bean mixture into a casserole dish. Top with the french fried onions.
Bake at 375 degrees for 15 minutes.