People think it’s hard to be vegan or vegetarian on Thanksgiving, but of all holidays, Thanksgiving is probably the easiest. Let’s be honest: the sides are the best part! With a few simple tweaks, just about any traditional Thanksgiving side dish can be made vegan. (Need proof? Check out my recipes for mashed potatoes, stuffing, and sweet potato casserole!) Green bean casserole is a staple for many families during the holidays, and this vegan green bean casserole is even tastier than the standard version. The combination of flavours and textures—silky cream sauce, crispy onion topping, umami mushrooms, bright green beans—make this recipe truly worthy of a holiday celebration! Enjoy friends! If you make this vegan green bean casserole recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Blanched green beans Vegan butter – Here’s how to make your own vegan butter. Baby bella or white mushrooms – They need to be sliced for the recipe, so buy pre-sliced to save yourself some time! Red onion Sea salt Ground black pepper Garlic Flour – Use gluten-free flour or quinoa flour if needed. Vegetable broth – Use store-bought broth or homemade vegetable broth. Coconut milk – Make sure you get full-fat canned coconut milk for maximum creaminess! Crispy fried onions
