Vegan Green Bean Casserole! The Thanksgiving Classic Recreated (Cruelty-Free).


A delicious vegan take on a classic Thanksgiving side dish! Green Bean Casserole!

Traditionally made with the classic Campbell’s Cream of Mushroom soup, we have swapped this for a homemade base that leaves out the dairy. Not only is this super easy and cruelty-free, but it is a much healthier version as well.

If you like this, be sure to check out our Tempeh Roast video for ideas on the main course.

So go ahead and give this tasty meal a try


*** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

Prep: 5 mins 

Cook: 20 mins

Total: 25 mins

Servings: 6 servings


  •  800g fresh green beans (pre trimmed is best)
  • Sea salt and black pepper
  • 1 tbsp olive oil
  • 1 medium red onion (diced)
  • 2-3 cloves garlic (minced)
  • 1-2 chillis (optional)
  • 200g chopped mushrooms
  • 2 tbsp plain flour
  • 200ml vegetable stock 
  • 250ml unsweetened almond milk
  • 1 Teaspoon or so of Oregano
  • A few good handfuls of crispy fried onions


  1. Preheat oven to 200 °C.
  2. NOTE: If you like the Green Beans to have a crunch leave as is, but if you prefer a little more soft, pre-boil about 5 minutes and continue
  3. Prepare the sauce. In a large saucepan over medium heat, add olive oil and red onions, garlic and chillis if using.
  4. Season with salt and pepper and stir, cook for 3-5 minutes.
  5. Add mushrooms and season with a bit more salt and pepper, cook until lightly browned.
  6. Sprinkle in flour and mix, to coat the veg, then slowly add in vegetable stock, whisking as you pour to incorporate.
  7. Add almond milk and whisk. Season with a touch more and bring to a simmer to thicken. 
  8. Cook for 5-8 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
  9. Place the green beans in a oven dish, remove the sauce from the heat and cover the green beans, top this with the fried onions to completely cover the green beans and transfer to the oven.
  10. Bake for 15 minutes, or until warmed through and the onions are slightly browned on top and your ready to serve


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