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Vegan Green Bean Casserole taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Vegan Green Bean Casserole Recipe for Your Pressure Cooker

This vegan green bean casserole recipe features fresh or frozen green beans in a creamy mushroom sauce topped with crispy French fried onions. A classic holiday side dish that is easy to prepare with a pressure cooker and oven bake, making it perfect for quick and delicious plant-based meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings
Calories 252 kcal

Ingredients
  

Main Ingredients

  • 2 pounds fresh or frozen green beans
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced
  • 5 cloves garlic minced
  • 1 cup vegetable broth
  • ¼ cup all purpose flour
  • ½ cup unsweetened vegan creamer coconut or almond works great
  • 1 ½ cups unsweetened, unflavored plant milk soy, almond or cashew
  • ½ teaspoon salt or to taste
  • 6 ounces French fried onions Trader Joe’s or French’s brand

Instructions
 

Instructions

  • Trim the ends of the green beans. If using fresh, bring a large pot of water to a boil and cook the beans for 5 minutes. Drain and set aside.
  • Preheat the oven to 400 degrees F. Lightly grease a large casserole dish or prepare a 10-inch cast iron skillet.
  • Warm the olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 3 to 5 minutes until soft.
  • Add minced garlic and cook for another 1 to 2 minutes until fragrant.
  • Sprinkle flour over the mushrooms and garlic. Stir constantly to form a roux for 1 to 2 minutes.
  • Slowly whisk in vegetable broth, vegan creamer, and plant milk. Stir frequently until sauce thickens, about 5 minutes. Season with salt to taste.
  • Add green beans and ⅓ cup of the French fried onions to the skillet and mix well. If not using a skillet, combine everything in the casserole dish.
  • Spread the mixture evenly in the casserole dish or skillet. Bake uncovered at 350°F for 20 to 25 minutes until bubbling.
  • Sprinkle the remaining French fried onions over the top and bake for another 5 minutes until golden and crispy.
  • Serve immediately while hot and fresh.
  • For gluten free, substitute the all purpose flour with gluten free flour and use gluten free French fried onions.
  • To prepare ahead, mix green beans, mushroom mixture, and ⅓ cup French fried onions, cover, and refrigerate. Bake as directed, then add remaining onions and bake for 5 more minutes before serving.

Notes

This recipe can be made gluten-free with substitutions. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for longer storage. Reheat gently with a splash of plant milk to refresh the sauce texture.