Vegan Gluten Free Green Bean Casserole
Vegan gluten free green bean casserole is easy to make, healthy and perfect for Thanksgiving or your holiday meals. This recipes is made with no soup and is thick, creamy and has a crispy crunchy topping of fried onions.
Servings 8
Calories 113kcal
Ingredients
- 1.5 pounds green beans, trimmed
- 1 medium onion
- 2 medium garlic cloves
- 1 tbsp olive oil
- 1/3 cup oat flour
- 1.5 cups vegetable broth
- 1 cup dairy free milk
- 1 tbsp coconut aminos
- 1.5 tsp sea salt
- 1 tsp dried thyme
- 1/2 cup gluten free french fried onions
Instructions
- Preheat the oven to 425F.
- Bring a large pot of water to a boil.
- Chop the onion and garlic and cut the green beans down into 2-3 inch pieces.
- Preheat the skillet over medium heat. When preheated spray the skillet with olive oil or avocado oil and add the onions, cook 3-5 minutes.
- After 3-5 minutes, add the garlic to the skillet with the onions. Cook 1-2 minutes.
- After the garlic has cooked, moved the onions over to the side of the skillet. Add the olive oil and oat flour. Add about 3/4 of the vegetable broth to the skillet and stir well until the flour has dissolved completely into the vegetable broth.
- Once the flour is broken down add the rest of the vegetable broth, dairy free milk, coconut aminos, salt and dried thyme. Stir well. Cook for 2-5 minutes over medium heat until thick.
- When the water has come to a boil, add the green beans and cook 3-4 minutes until tender.
- When the green beans are done, drain them and add them to the casserole dish. Then pour the creamy sauce over top. Stir well until the green beans are well coated.
- Add the crispy fried onions or topping of choice over the green bean mixture.
- Bake at 425F for 10 minutes.
Notes
Top tips
- If you enjoy green bean casserole with mushrooms, you can chop mushrooms and add them to the sauté pan with the onions.
- Cut the green beans down into 2-3 inch pieces to ensure that they are bite sized. Note: If your green beans need to be trimmed, cut off the ends and remove the string in the bean.
- You can use frozen green beans (I prefer to use the ones that are already trimmed down to bite size pieces). You will only need to boil these for 1-2 minutes since they were blanched before freezing. You just want to cook these through, so they are no longer frozen.
- If you choose to use canned green beans, you can skip the step for chopping and cooking the green beans and just add them (drained) to the casserole dish.
- Make this dish in advance on the stove and reheat in the oven right before serving, just be sure to wait to add the topping till the end. If you are putting this in the oven from the fridge, cook it covered for the first 10 minutes, then remove the cover and bake 10 more minutes at 425F.
- Gluten free French fried onions: there are a few brands of these on the market. Be sure to check the label if you are serving anyone that is gluten free at your meal.
- I used Lars Own (bought on Thrive Market, I cannot find the gluten free ones on Amazon).
- There are two options on Amazon (with the same ingredients) Natural Earth Products French Fried Crispy Onions and Simple Truth Organic Crispy French Fried Onions.
- Crushed crackers: You can make a crispy topping from crushed up gluten free crackers. I love Mary’s Gone Crackers Garlic Rosemary Crackers (you can find these at most grocery stores now and online).
- Chopped nuts: Chopped pecans, walnuts, sunflower seeds, pumpkin seeds, sliced almonds
- Gluten free panko breadcrumbs
- Almond flour breadcrumbs: Combine 1/3 cup almond flour 2 teaspoons avocado oil (or olive oil), ½ teaspoon salt and ½ tsp. garlic powder. Make a crumb with this mixture then sprinkle it on top.
Nutrition
Calories: 113kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Fiber: 3g | Sugar: 4g
