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Vegan Green Bean Casserole

A classic and crowd favorite holiday side dish that is vegan approved with fresh green beans, a creamy mushroom sauce, and homemade crispy onions.

45 mins
8 Serving(s)
Vegan Green Bean Casserole


  • 2 lbs. fresh green beans, ends trimmed
  • Schnucks vegetable oil, for frying
  • 2 small onions, thinly sliced
  • 1 lb. sliced mushrooms of choice
  • 2 tbsp. Schnucks flour
  • 12 oz. low-sodium vegetable broth
  • 1 cup canned coconut milk
  • 1 tsp. fresh thyme leaves
  • 1 tsp. minced garlic


  1. Preheat oven to 350 degrees and bring a large pot of water to a boil. Add green beans to pot and cook until bright green and crisp tender, 3-5 minutes. Drain beans and add to an ice bath to stop cooking.
  2. Heat 1/2-inch oil in a large saucepan over medium-high heat. Add sliced onion, fry until golden-brown and drain on paper towels. Let oil cool then discard.
  3. Heat 2 tablespoons oil over medium-high heat. Add mushrooms and sauté until softened, about 4 minutes. Add flour and cook 2 more minutes, stirring constantly.
  4. Stir in broth, coconut milk, thyme and garlic. Bring to a boil, reduce heat to low and simmer 5 minutes. Season with salt and pepper if desired.
  5. Add green beans to a prepared casserole dish and pour mixture over top. Bake until bubbly, 20-25 minutes. Top with fried onions and bake 5 more minutes before serving.

Nutrition Facts

150 Calories Per ServingFat: 8gSaturated Fat: 5gSodium: 25mgCarbohydrates: 15gFiber: 4gSugars: 7gProtein: 6g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe