Ready in under 30 minutes, this dairy-free green been casserole features green beans, mushrooms, and crispy-fried onions. It’s all brought together with a simple-to-make dairy-free (and vegan) cream sauce, made from the Mother Mix and flavoured with lemon, onion, and garlic. If you haven’t made the Mother Mix yet, don’t worry we’ve included instructions for making it with the equivalent ingredients (almond flour, nutritional yeast, tapioca flour) .
Preparing Dairy-Free Green Bean Skillet Casserole
While not a difficult recipe, it does have a few steps:
- Start by juicing a lemon, setting the juice aside and then slicing the remaining lemon peel into quarters.
- Put the lemon peel and green beans in a skillet with barely enough water to cover and steam the green beans for a few minutes, until your desired doneness. Then drain the green beans and put them in the freezer while you make the sauce. Freezing them will stop them from cooking further. Another way to do this is to have them sit in an ice bath, but this works just as well, with less fuss.
- Next, make the cream sauce. You just need to put all the dry ingredients, plus water, in a blender, so this comes together really quickly. It’s especially speedy if you already have the Mother Mix on hand, but even if you don’t it’s just 4 dry ingredients that take no prep time.
- Now, you’ll cook the mushrooms and then add the sauce.
- To finish the dish, you add the lemon juice, then add in the green beans and simmer until hot. And last, by definitely not least, add in the crispy fried onions.
Here’s an alphabetical list of all the recipes that you can make with the Mother Mix. Some of the recipes are on the site, while others are available in our free ebook.
All Recipes that Use the Mother Mix
The Mother Mix is your shortcut to making a wide variety of creamy or cheesy plant-based recipes. Use it on its own to make a simple dairy-free or vegan cream sauce or as a base for a dip. The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and then store in your pantry so it’s ready when you are to make some delicious comfort food.
- Acorn Squash Mac and Cheese (Dairy-Free, Vegan) – in free ebook.
- Broccoli Cheese Soup (Dairy-Free, Vegan)
- Sauced-Up Roasted Cauliflower (Dairy-Free, Vegan)
- Crazy Easy Vegan Queso (Dairy-Free, Vegan)
- Corn Chowder (Dairy-Free, Vegan) – in free ebook.
- Cream of Mushroom Soup (Dairy-Free, Vegan) – in free ebook.
- Dairy-Free Green Bean Casserole
- French Onion Dip (Dairy-Free, Vegan) – in free ebook.
- Green Pasta Sauce (Vegan, Vegetarian, and Meat versions)
- Hot Spinach Dip (Dairy-Free, Vegan)
- Mexican Corn Chip Casserole (Vegan with jackfruit, or with Chicken)
- Mexican Stuffed Peppers (Vegan, Vegetarian, and Meat versions)
- Mushroom Tetrazzini (Dairy-Free, Vegan) – in free ebook.
- Refried Bean Quesadillas (Dairy-Free, Vegan) – in free ebook.
- Savoury Vegan Cheesecake (Dairy-Free, Vegan)
- Scalloped Potatoes (Dairy-Free, Vegan)
- Veggie Pot Pie (Dairy-Free, Vegan)
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.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 sides
Calories: 251kcal
Ingredients
- 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
Instructions
- 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.
- 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.
Notes
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.Nutrition
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
PIN: Vegan Green Bean Casserole
6 comments
Intrigued. Ricardo loves green beans. Do you make your own crispy onions?
No, I just bought the onions! Would love to try making my own though, but then I’d eat even more of them….
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Fantastic! Unfortunately I didn’t find the gf crispy onions at my local super market till the day after Thanksgiving. When I did find them I knew I had to give this recipe a shot. It exceeded my expectations. Next time I would sauté the beans a bit with the mushrooms before adding the mother mix. So good!
So happy to hear you liked it! Great idea on sauteeing the beans, too!