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Veganizing Alton Brown’s Green Bean Casserole Recipe

Family Friendly Plant-Based Recipes

green bean casserole 1

No Thanksgiving dinner is complete without Green Bean Casserole. At least where I come from…is it the same in your part of the world?

With green bean casserole there is something for everybody.  Of course you have the green beans for the vegetable lover and the creamy mushroom soup that masks the green bean taste for those who don’t really like green beans. And then there is the ever popular crunchy onions on top. Don’t you hate it win the “kids” just scrape off the onions and leave just the green beans and sauce!
Over the years I have lived without green bean casserole because the creamy mushroom soup is high in fat and sodium, not to mention the milk and cream in it.  Can’t something be done!

Yes indeed.  I came across a homemade recipe by Alton Brown and decided to try my hand at veganizing.  The original recipe can be found right here.  You can even watch him make it on a video.

Here is what I did…

Green Bean Casserole

  • 4 cans (15 ounces) green beans or 6 cups fresh beans, stemmed  cut
  • 1 recipe Mushroom Gravy (see below)
  • 2 cups French-fried onion rings
  1. Preheat oven to 350°F.
  2. Steam fresh green beans until tender. If using canned green beans, skip this step.
  3. Combine green beans and Mushroom Gravy in a casserole dish.
  4. Bake 20 to 30 minutes, until hot and bubbly.
  5. Remove from oven and cover with French-fried onions. Return to oven and cook 3 to 5 minutes, until onions are golden brown.

Mushroom Gravy

  • 1 teaspoon thyme
  • 3 cloves garlic, minced
  • 8 ounces fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 tablespoon oil
  • 1 tablespoon Beef-like Seasoning
  • ½ teaspoon salt
  • 1 cup raw cashews
  • 3 cups water
  1. Heat oil in a large skillet over medium high heat.
  2. Add onion and cook until it is translucent (almost clear), about 4-5 minutes.
  3. Add mushrooms, garlic, thyme, Beef-like Seasoning and salt, cook until water starts to come out of the mushrooms and they get a little brown.
  4. Using a blender, blend raw cashews with water until very, very smooth, this will take several minutes.
  5. Pour cashew water mixture into the pan with mushroom mixture and stir together. Cook until mixture becomes thick.


Veganizng tips…
First of all I used French’s onions.  Alton’s recipe kept burning on me.  They came out really good once, but it was very challenging to get them just right.
Secondly, I like to give the option of canned beans.  Although I think fresh is best.  Some Green Bean Casserole die hards will say it is just not right with the fresh ones.
I also changed the seasonings to suit my tastes. As for the half and half I used the cashew cream we made by blending water and cashews. To replace the broth I used a vegan broth powder and water. You will love this mushroom gravy it is great over roasts or patties or in casseroles!
One last thing… I simplified the steps… I am all about making life easier!


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