Green Bean Casserole
Vegetarian green bean casserole updated with recipe card and improved pictures in 2019. This is part of a vegetarian Thanksgiving series, which you can view here.
Originally posted in November 2014.
There is always this moment after you become a vegetarian when you are speaking to a dear friend, and it comes up that meat-derived broths are in fact not vegetarian friendly. For a minute, they get this quizzical look on their face. You can see it in their eyes-the confusion as they go through every delicious soup and casserole they can think of, realizing that none of them are vegetarian. Sometimes this minute ends with a guilty face, “oh my gosh, I am so sorry… but you know that french onion soup I served you the other night….”
People adore chicken stock! It’s like they think it has some sort of magical component that makes everything delicious, but veggie stock is awesome too! I’ve subbed vegetarian stock in this recipe for green bean casserole. In addition, we often use gravy in green bean casseroles (and many other things) to make them fatty and delicious.
Unfortunately, very few store-bought gravies are vegetarian friendly. I want to warn any vegetarians who have not checked this out. Go to the supermarket, look closely at the ingredients. Even mushroom gravy often contains beef fat. For this recipe, make sure you buy vegetarian mushroom gravy or make your own. Alternatively, you can use this recipe for basic, vegetarian, brown gravy.
Finally, this recipe makes a small portion (about 4-6 servings). You can double it if you need more for your Thanksgiving feast!
Green Bean Casserole
Ingredients
For the crispy onion topping**
- 1 cup onions, peeled and thinly sliced
- 1/4 cup AP flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- black pepper
- oil, for frying
For the filling
- 1 pound fresh green beans haricot verts work great here
- 1 1/2 tablespoons salted butter
- 6 ounces crimini mushrooms
- fresh nutmeg
- black pepper
- 1 teaspoon kosher salt
- 1 garlic clove, minced
- 1 1/2 tablespoons AP flour
- 1 cup vegetable broth
- 1/4 cup mushroom gravy***
- 1/4 cup heavy cream
Instructions
Fry the onions **
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Take the thinly sliced onions and separate the rings. In a large bowl mix them with the flour, panko, salt, and a frew grind of black pepper.
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Heat 1/2 inch of oil (safflower or canola) in a large skillet.
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Fry the onions in batches until they are a light, golden brown and drain over a paper towels and a baking rack.
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Be sure not to over-fry them as they will brown more in the oven.
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Set aside until ready to use.
Prepare the filling.
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Wash the green beans and trim them. Cut the tips off and cut each in half. I find that smaller, thinner green beans work better for casseroles.
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Bring a pot of salted water to a boil and cook the green beans for 4 minutes.
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While the beans are cooking, prepare an ice bath.
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Take beans directly from hot water into ice bath to stop the cooking.
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In a large skillet, melt the butter over low heat.
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Wash, de-stem, and dice the mushrooms.
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Sautee the mushrooms with the butter. Grate nutmeg over top and stir in salt and pepper to taste.
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When the mushrooms begin releasing water, add the minced garlic into the pan and cook for an additional 3 minutes.
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Add in the flour and stir until combined and thick.
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Slowly add in broth and gravy, stirring continuously and increasing the heat to medium-high.
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Bring the filling to a simmer and mix in the heavy cream. Let simmer for 6 minutes.
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Finally, add in the green beans and stir to coat.
Assemble and bake.
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Preheat the oven to 400F
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In a medium-sized dish pour the filling and spread evenly.
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Top with onions and bake for 15-20 minutes.
Recipe Notes
*I have added in extra time in the estimation for prep as this recipe can be sped up by buying pre-fried onions and pre-made gravy.
** Skip this section if you are using store bought fried onions
*** The vegetarian gravy recipe I use for this is here. However, you can find pre-made mushroom gravy in the store, just watch out as it may not be vegetarian.
