Easy, Vegan Green Bean Casserole

Easy, Vegan Green Bean Casserole

This Green Bean Casserole makes a perfect Thanksgiving side dish the whole family can enjoy. It has less than 10 ingredients, is vegan, easy, and very food allergy-friendly.

The number one requested Thanksgiving recipe I got was for a dairy-free/ more allergy-friendly green bean casserole. I am stoked to say…I did it!! And this recipe was SO MUCH EASIER than I thought it would be!

Many of my recipes are pretty simple. I don’t like dealing with complicated recipes, long ingredient lists, or having lots of dishes to wash (I seriously have such a low dish-washing patience threshold). The thing that made me nervous about attempting a green bean casserole free of the eight most common food allergens was I was afraid that recipe would get crazy complicated since I’d have to recreate everything from scratch.

Fortunately, I did it, and in less than ten ingredients at that!! And not trying to toot my own horn or anything, but my husband said this is now one of his absolute favorite NTF recipes!

Here are a few notes about the recipe:

  • The sauce is made with any milk substitute of your choice. Rice milk is free of all top eight most common allergens, but you can use whatever you prefer and what suits your needs. Do me a favor though, and make sure whatever milk/ milk substitute you’re using is unsweetened and unflavored. šŸ˜‰
  • The sauce is thickened with ground flax seed. You can see the ground flax seed in the sauce, but it’s a great natural, fiber-rich way to thicken without using flours that may contain gluten.
  • Coconut aminos are used in place of more traditional soy sauce. You can certainly use soy sauce if you prefer, but coconut aminos are naturally gluten- and soy-free and lower in sodium than traditional soy sauce.

I also would be remiss if I didn’t talk about fried onions for a minute.

Okay…so, full transparency, I totally tried to make my own fried onions. And they worked…okay. If you’re dead set on making your own fried onions, knock your socks off. But…even though these were fine, I still prefer the Thanksgiving tradition of fried onions from a can. And it’s literally the one recipe on one day a year I would use them!

So I did! I also was influenced by the fact I was super jazzed to find gluten-free, soy-free, nut-free, vegan, etc., fried onions at Aldi. They just had a few ingredients, are delicious, and a little goes a long way in recreating the feel of traditional green bean casserole.

If you can’t find gluten-free/ allergy-free fried onions, feel free to use this method to make your own: Just slice an onion into half moons, spray with a tiny amount of nonstick spray and toss with ground flax seed and salt. Bake at 400 degrees for 15-20 minutes or until crispy.

Please share if you try the NTF Green Bean Casserole! Seriously, nothing makes my day more than when you guys tell me you try my recipes! Feel free to share a pic of your creation on theĀ NTF FacebookĀ page or onĀ InstagramĀ (donā€™t forget to tag me, @nutritiontofit!).

Easy, Vegan Green Bean Casserole

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  • 1 Tbsp olive oil
  • 8 oz sliced mushrooms
  • 1 lb fresh green beans, trimmed
  • 1 c. unsweetened, unflavored milk substitute (i.e. rice milk)
  • 2 Tbsp coconut aminos
  • 1/4 c. ground/ milled flax seed
  • pinch of salt and pepper
  • 1/2 c. fried onions (gluten-free if needed)


Heat olive oil in a large, brimmed skillet over medium-high heat. Add mushrooms and saute 8-10 minutes, or until mushrooms are tender.

Add green beans and cook an additional 7-8 minutes, or until green beans have softened.

Mix together milk substitute, coconut aminos, flax, salt, and pepper. Add to the mushrooms and green beans and stir, simmering for 3-5 minutes, until sauce has thickened.

Transfer green bean casserole to a serving dish.

If serving immediately, top with fried onions and serve. If making ahead, cover and refrigerate the green bean casserole, then add fried onions prior to reheating at 350 degrees for 20-30 minutes.


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