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Green Bean Casserole

  By Kris Giovanini  ,

October 26, 2015

We love this vegan version of the old holiday classic.


1½ cups hot water

6 T unsalted cashew pieces

1½ T cornstarch

1½ T Bragg Liquid Aminos or soy sauce

1 tsp. onion powder

½ tsp. garlic powder

1/8 tsp. black pepper

3 cans (each can 14 or 15 ounces) cut green beans, well drained

4 oz. can chopped mushrooms, drained or 4 oz. fresh mushrooms chopped and cooked

1 to 1 ½ cups breadcrumbs or fried onions


Put all ingredients together except the green beans, mushrooms and bread crumbs (or fried onions) in a blender and blend for several minutes until smooth.

Pour the mixture into a saucepan, and cook, over medium high heat, whisking constantly, until the mixture is bubbly and thickened.

Add the mushrooms and stir until coated.

Spread the drained green beans evenly into an 8 X 8 or 9 x 9 inch baking pan, or a round ovenproof casserole dish.

Pour the sauce mixture over the green beans and evenly distribute the mushrooms.

Top with the breadcrumbs or fried onions and bake in a preheated 350 degree oven 30 to 40 minutes or until the bread crumbs are browned and the sauce is bubbling.

The dish is always on the menu at Vegan Life Colorado’s yearly Thanksgiving meal. We love it!



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