Go Back
+ servings
Top-down shot of Skillet Green Bean Casserole with green beans, a creamy sauce made with the Mother Mix and crunchy fried onions.
Print Recipe
5 from 1 vote

Vegan Green Bean Casserole

Ready in under 30 minutes, this stovetop version of green been casserole features green beans, mushrooms and crispy-fried onions. All sauced up with a creamy vegan sauce flavoured with lemon, onion, and garlic. Use the Mother Mix to jumpstart the sauce, or use the equivalent ingredients, listed below.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, lunch, side
Cuisine: American
Keyword: comfort food, dairy-free green bean casserole, dairy-free thanksgiving sides, easy casserole, easy green bean recipe, gluten-free green bean casserole, green bean casserole, mothermix, plantbased green beans, plantbased thanksgiving sides, stovetop green beans, thanksgiving sides, vegan thanksgiving sides
Servings: 4 sides
Calories: 251kcal
Author: Sylvia Eastman


  • 2 cups green beans, trimmed
  • 2 cups mushrooms, sliced
  • 2 lemons, both juice and peel
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon butter or butter substitute
  • 1 cup crispy fried onions
  • 2/3rds cup Mother Mix + 1 cup water {See recipe notes for link}

Optionally, if you don't have the Mother Mix

  • 1/2 cup almond flour {also called super-fine almond flour, almond meal, ground blanched skinless almonds}
  • 1 cup water
  • 2 tablespoons tapioca flour {also called tapioca starch}
  • 1 tablespoon, plus 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt


  • Prepare the green beans:
    First, juice the lemon and set juice aside. Slice the peel into quarters. 
    Put the green beans and lemon peel in a skillet with enough water to barely cover.
    Steam for 6 to 10 minutes, until your desired doneness, and then drain the water off and put the green beans in a bowl and put them in the freezer for a few minutes (this stops them from further cooking) while you are cooking the mushrooms.
  • Make the sauce: 
    Combine the Mother Mix (or equivalent ingredients), water, and garlic and onion powder in the blender. Blend for one minute and set the sauce aside until your green beans are ready. 
  • Cook the mushrooms:
    Add the butter to the skillet and heat. Add the mushrooms and cook until the butter is absorbed and the mushrooms are getting a little crispy and brown.
    Add the sauce into the mushrooms and stir and cook for a minute or two until the sauce thickens up.
    Add 2 tablespoons of lemon juice.
  • Finish the dish by adding in the green beans and simmering until green beans are hot. 
    Add half of the crispy fried onions.
    Taste and adjust seasoning, adding more lemon, salt, pepper, etcetera to taste.
    Serve topped with remaining onions.


Storage and Reheating
This is best served right away, but if you have leftovers, you can reheat it in the microwave, or over low heat in a saucepan. 
Store in the fridge in a well-sealed container for 2-3 days. 

About the Mother Mix 

The Mother Mix is a simple DIY dry mix that gives you a jumpstart on a number of recipes on this site. It’s vegan and gluten-free and made from all-natural ingredients. You can find the recipe for this awesome pantry staple here. 


Calories: 251kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Sodium: 450mg | Potassium: 352mg | Fiber: 5g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg