• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
hot for food
  • Recipes
  • Cookbooks
  • About
  • Events
  • book me
  • Travel
  • News
  • FAQs
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cookbooks
  • About
  • Events
  • book me
  • Travel
  • News
  • FAQs
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » recipes

    vegan gluten-free green bean casserole

    November 19, 2015 by Lauren Toyota 16 Comments

    Jump to Recipe

    vegan gluten-free green bean casserole_hot for food

    I've created an easy vegan gluten-free green bean casserole as part of Kin's Ultimate Thanksgiving Menu collaboration! So there you go! No need to fret about cooking this years feast, as our fellow Kin creators got together to bring you lots of great recipe ideas. Check out our video below or keep scrolling for the full recipe!

    This is a great way to get in your greens and enjoy it, too! Plus, those crispy onion strings are slightly addictive. Don't say I didn't warn you! I've also made a similar recipe with crispy pesto onions on top, using store-bought vegan pesto and alfredo sauces. Check that recipe out here.

    vegan gluten-free green bean casserole_hot for food

    vegan gluten-free green bean casserole_hot for food

    vegan gluten-free green bean casserole

    A classic green bean casserole made vegan and gluten-free! It's creamy, tasty comfort food you can feel good about.
    4.46 from 11 votes
    Print Pin Rate
    Course: holiday, Main Course
    Cuisine: American
    Keyword: casserole, gluten free, green bean casserole, holiday, thanksgiving, vegan casserole
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 6
    Author: Lauren Toyota

    Ingredients

    crispy onion strings

    • 1 white onion
    • 1 ½ C nondairy milk (soy or almond work best)
    • 1 tablespoon apple cider vinegar
    • 1 ½ C rice flour
    • 1 teaspoon smoked paprika
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 3 C vegetable oil (for frying)

    green bean casserole

    • 8 C fresh green beans (or thawed frozen green beans)
    • 1 C raw whole cashews, soaked for 20 minutes in hot water
    • 1 ½ C water
    • 1 tablespoon arrowroot flour or cornstarch
    • 1 tablespoon coconut oil
    • 8 oz cremini mushrooms
    • 1 shallot, finely chopped
    • 2 garlic cloves, minced
    • 1 teaspoon onion powder
    • ½ teaspoon nutmeg
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ⅔ cup low-sodium vegetable stock
    • 1 tablespoon lemon juice

    Instructions

    • Thinly slice the onion with a mandolin, or if you're great with a knife, try it out! They should be thin enough that you can see through them.
    • Pour the nondairy milk into a bowl and whisk in the apple cider vinegar. Let the onions soak in this mixture for 10 to 15 minutes.
    • In a separate mixing bowl, combine the flour with smoked paprika, sea salt, and ground black pepper.
    • Heat your frying oil in large pot until it reaches 365°F.
    • Using your hands, toss and coat all the onions with flour. Gently shake off any excess and set them aside in another bowl. Deep fry onions in small batches. They take approximately 2 minutes. Remove with tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.
    • If you have more onions than you need to top the one casserole, just bring the extras to the table as I'm sure people will be topping their entire plate of food with these delicious, crunchy onions!
    • To make the sauce for the casserole, drain the cashews from the soaking water. Rinse them under fresh water and drain. Then add to a high-powered blender with fresh water and arrowroot flour. Blend until very smooth.
    • Heat coconut oil in a large pan over medium heat, add mushrooms and sauté for 2 minutes.
    • Add shallot and sauté for another 3 to 5 minutes.
    • Add minced garlic and sauté for another minute. Then add nutmeg, onion powder, sea salt, and ground black pepper and sauté for 2 to 3 minutes.
    • Stir in low-sodium vegetable stock and cashew cream in small portions, bit by bit, stirring constantly until smooth and well combined. Bring to a simmer.
    • Once the sauce is simmering, add lemon juice and then green beans. Toss the beans in the sauce and cover the pan with a lid.
    • Let this sit for 20 minutes stirring occasionally until the beans are cooked, but still bright green and slightly crisp.
    • Remove the pan from the heat and either serve it in the pan or transfer beans and sauce to a casserole dish. Top with crispy onions. You can also put the whole casserole under the broiler for a few minutes to warm and crisp up the onion strings. Serve immediately!

     

    EAT-IT_banner_ad

    More recipes

    • veggie vegan cream cheese hot for food recipe
      easy veggie vegan cream cheese
    • chef Lauren Toyota at her Toronto event holding a lemon meringue tart
      comfort classics vegan supper club
    • a serving of vegan chocolate mousse
      decadent vegan chocolate mousse
    • diners view showing the inside of vegan ham and cheese croissant
      easy vegan ham and cheese croissants

    Reader Interactions

    Comments

    1. Seina Star

      December 03, 2015 at 12:44 am

      I just tried it for dinner and it was soooo good! <3

      Reply
    2. Mary

      December 17, 2015 at 2:33 pm

      Is it possible to prep some or all of this recipe ahead of time?

      Reply
      • Lauren Toyota

        December 17, 2015 at 7:54 pm

        you could make the sauce with the mushrooms and everything, just leave out the beans. Then re-heat it just before. have the green beans blanched and sitting in the fridge to just stir in and cook a little more with the reheating sauce. But the onions are best when done just before so they're crispy!

    3. Camille

      December 22, 2015 at 4:45 pm

      Can i use plain flour instead of rice flour?

      Reply
      • Lauren Toyota

        December 23, 2015 at 5:07 am

        yup!

    4. Alanna

      January 11, 2016 at 4:30 pm

      Seriously so good. Lauren you are my hero...everything I make from hotforfood is amazing 🙂

      Reply
    5. Sarah Kelly

      March 15, 2016 at 4:03 pm

      My mom always made green bean casserole for Thanksgiving as her dish and I love that stuff. She used canned green beans though which give it a different flavor. Now that I'm vegan I've been looking for a way to recreate the cream of mushroom soup so that I can still eat my favorite food. Thank you 🙂

      Reply
    6. Mandy

      October 08, 2016 at 3:21 am

      Brown or white rice flour? Cheers

      Reply
    7. Georgia

      October 25, 2016 at 11:28 am

      Please tell me which is good for diet for health veg or non veg @ https://www.georgiateacoffee.in

      Reply
    8. Anastasia

      October 29, 2016 at 6:13 pm

      Green bean casserole was my favorite as a kid!y Mimi made the best ever. Yours look fabulous- I wonder if they’d know it was vegan and super healthy?

      Reply
    9. Niki C

      November 20, 2016 at 7:08 pm

      I am having trouble finding arrow root flour. Is there another option you recommend? Also can I just use another GF four for the onion ornis rice the best?

      Reply
    10. Sarah

      November 27, 2016 at 5:54 pm

      This was the favorite dish at our vegan thanksgiving. Absolutely loved it, will make again, thanks!!

      Reply
    11. Isabella

      November 28, 2020 at 4:10 am

      I made this for Thanksgiving this year and it was absolutely delicious! I love the sauce (particularly the nutmeg in it) so much that I plan to make it to serve on pasta sometimes. 🙂

      Reply
      • Lauren Toyota

        November 28, 2020 at 6:09 pm

        yaay! love to hear that 😀 thank you!

    12. Cailey

      November 13, 2021 at 2:14 pm

      I make this every year and it’s everyone’s favorite!

      Reply
    13. Cailey

      November 08, 2023 at 11:19 am

      This is my favorite recipe for green bean casserole, I have made this every year since I first tried it. Love!!!

      Reply
    4.46 from 11 votes (9 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Lauren Toyota is hot for food… as long as it’s vegan! She’s cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe.

    More about me →

    popular

    • hot for holidays 2 ebook
      hot for holidays: MORE next level vegan recipes for a festive feast
    • overhead and close up of the tops of miso caramel sticky buns
      miso caramel cinnamon rolls
    • overhead of a serving of pineapple ginger snap ice cream
      vegan pineapple ginger snap ice cream
    • bowl of dill pick dip with a chip sitting in it
      dill pickle dip

    explore recipes

    • appetizers
    • bbq
    • breakfast
    • burgers
    • desserts
    • drinks
    • mains
    • salads
    • sandwiches
    • sauces
    • snacks
    • soups
    Nothing But Noods_cover

    featured on

    Footer

    ↑ back to top
    • privacy policy
    • about

    site by go-to-seo.com

    Copyright © 2024 hot for food LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.