This Gluten-Free & Vegan Green Bean Casserole is an easy holiday recipe. It’s low carb and dairy free, but it’s full of flavor! This better-for-you version of a classic Thanksgiving recipe, made with mushrooms and green beans, will not disappoint!
This post has been sponsored by Del Monte Foods, Inc. All thoughts and opinions are my own.
Every year, I look forward to green bean casserole. It’s one of my favorite recipes at Thanksgiving, but a lot of times it can be packed with ingredients that don’t agree with my body. So I decided to make a healthier version!
The ingredients are super easy to find at any grocery store near you. If you need helping finding the green beans, take a look at this store locator and search the canned vegetables aisle once you get there. You can also find more inspiration for holiday recipes from Del Monte here.
What’s in Gluten-Free & Vegan Green Bean Casserole?
This Gluten-Free & Vegan Green Bean Casserole is better for you because it’s made with good-for-you vegetables like green beans (duh!), mushrooms and onions.
It’s also made with coconut oil, corn starch, almond flour and coconut milk.
Can this Gluten-Free & Vegan Green Bean casserole fit into my diet?
This particular recipe is gluten free, dairy free and low carb. So if you like to follow any one of those diets, then it fits in great! And of course, it’s also vegan.
If you’re looking for a great-tasting, good-for-you green bean casserole recipe, this is it!
How do you make vegan green bean casserole?
It’s very easy to make this Gluten-Free & Vegan Green Bean Casserole from scratch! We’re using Del Monte green beans to make the process even more convenient! We’re getting all the flavor and nutrients but saving some cooking time because these green beans are picked at the peak of freshness!
Add the Del Monte green beans to a greased baking dish, then cook the onions and mix them with almond flour. Next, make the mushroom gravy with cornstarch, coconut milk and vegetable broth until it thickens. Mix the mushroom gravy into the Del Monte® Blue Lake® Cut Green Beans, top with the onions, then bake for 30-35 minutes!
I like to serve my Gluten-Free & Vegan Green Bean Casserole right away, but you can definitely make it ahead of time if you need to.
Pro tip: make this recipe the week before Thanksgiving and keep it in the freezer. When it’s time to eat, heat in the oven for about 30-40 minutes until it’s warmed all the way through.
If you make this recipe don't forget to follow me on Instagram and tag @what_mollymade so I can see it and feature you!
Gluten Free and Vegan Green Bean Casserole
INGREDIENTS
- 2 15 ounce cans Del Monte® Blue Lake® Cut Green Beans *see notes for fresh green beans
- 1 Tablespoon olive oil
- 1 large yellow onion thinly sliced
- 2/3 cup almond meal or gluten-free flour
- 1/4 tsp sea salt
- 2 tablespoons olive oil
- 8 ounces white button or baby bella mushrooms thinly sliced
- 4 cloves garlic minced
- 3 Tablespoons cornstarch
- 1/2 cup chicken or vegetable stock
- 1 cup almond milk
- 1 teaspoon salt plus more if desired
- 1/4 teaspoon ground black pepper
INSTRUCTIONS
- Preheat oven to 375F. Spray a 1-quart dish with cooking spray and set aside.
- In a medium skillet, heat the olive oil over medium heat. Add the yellow onion and cook until translucent, 2-3 minutes. Remove from pan to a medium bowl. Add the almond flour and sea salt to the same pan and reduce heat to medium-low. Stir constantly for 3-5 minutes to toast the almond flour. Toss the almond flour with the onions and set aside.
- To make the mushroom sauce, add olive oil to the same pan over medium heat. Once hot, add the mushrooms and garlic. Stir until mushrooms cook and garlic becomes fragrant, about 2-3 minutes. Add the cornstarch to the mushrooms and stir well to coat the mushrooms. Add the chicken broth to the mushrooms, whisking constantly. Whisk in the dairy-free milk and bring the mixture to a simmer over medium-high heat. Allow to cook for 3-4 minutes. Stir in salt and pepper. Set aside.
- Open and drain the green beans, then add to the prepared baking dish. Pour the mushrooms sauce over the green beans and stir well to coat them evenly. Top with crispy onions.
- Bake uncovered for 30-35 minutes or until the top is golden brown and heated all the way through.
Notes
Carol says
Hi, could I use fresh green beans for this? What would the difference be compared to canned? Thanks!
Molly Thompson says
Yes you can! fresh would be great.I would blanch them first!
Bring a gallon of water and 1 tbsp of salt to a boil then add the beans for 5 minutes. Drain them right away and quickly place them in a bowl of ice water to stop the cooking process. Once cold, drain again and follow directions!
Cheryl says
Thank you!
Megan says
For about how many people/servings does this recipe make?
Molly Thompson says
This serves 6-8!