Gluten Free Vegan Green Bean Casserole Recipe
This gluten-free, vegan green bean casserole is creamy, comforting, and topped with homemade crispy shallots. Perfect for any gathering!
Servings: 8 servings
Calories: 222kcal
Ingredients
For the Green Beans
- 1 ½ pounds fresh green beans trimmed and halved
- 1 tablespoon salt
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 2 tablespoons all purpose-gluten-free flour or sorghum, oat, or a blend
- 1 ½ cups unsweetened oat milk or other neutral plant-based milk
- 1 cup low-sodium vegetable broth
- 2 teaspoons white miso paste
- 3 tablespoons nutritional yeast
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ½ teaspoon smoked paprika
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
For the Crispy Topping
- 1 cup shallots thinly sliced
- ¼ cup extra virgin olive oil or avocado oil
- ½ cup almond flour or crushed gluten-free vegan crackers
- 2 tablespoons nutritional yeast
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
Instructions
Blanch the Green Beans
- Bring a large pot of water to a boil, add the salt, and blanch the green beans for 4 minutes. Drain and immediately transfer to an ice bath to stop cooking. Set aside.
Make the Sauce
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook 5 minutes, or until softened. Stir in the garlic and cook for 30 seconds longer.
- Sprinkle in the flour and whisk continuously for 1 minute. Slowly pour in the milk and broth, whisking until smooth and thickened, about 3–4 minutes.
- Stir in the miso, nutritional yeast, thyme, smoked paprika, salt, and pepper. Taste and adjust seasoning if necessary.
Prepare the Topping
- In a small skillet, heat the oil over medium heat. Add the shallots and cook, stirring, until lightly golden and crispy, about 5–6 minutes.
- In a small bowl, combine the almond flour, nutritional yeast, smoked paprika, and salt. Toss the crispy shallots with the mixture and set aside.
Assemble
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Add the green beans and sauce, stirring to coat evenly. Sprinkle the crispy shallot topping over the casserole.
Bake
- Bake uncovered for 20–25 minutes, until bubbly and golden on top. Serve warm.
- Enjoy!
Video
Notes
Storage and Reheating
Transfer any leftover green bean casserole into an airtight container, and then keep it in the fridge for up to 4 days. Just note that the shallot topping might become mushy during this time.
You can reheat the dish in the oven or in the microwave. I personally prefer heating the casserole in the oven for about 15 minutes, as this can help crisp up the toppings again, especially if you heat it uncovered for the last 5 minutes.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1159mg | Potassium: 436mg | Fiber: 6g | Sugar: 8g | Vitamin A: 694IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 2mg
