Green Bean Casserole (Vegan)


This recipe was published with the Quad City Times.


  • 1 can French-cut green beans
  • 1 1/2 canisters vegan French-fried onions
  • 1 1/2 cups soy milk
  • 1 cube veggie bouillon (if not vegan, may use chicken bouillon)
  • 2/3 tablespoon corn starch mixed with 2-3 tablespoons cold water to use as a thickener
  • 1/2 medium onion, diced
  • 1 carrot, diced
  • 3/4 cup chopped mushrooms (button, crimini or portabella)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme, plus any other herbs desired


Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk; just heat it. Sauté onions, carrots and mushrooms in the vegetable oil in a skillet. Add salt, pepper, and herbs and spices. Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies and about half of French-fried onions, and stir well. Pour that mixture into a casserole dish or pan and top with remaining French-fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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