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Casserole in an oven proof dish

Vegan Green Bean Casserole With Coconut Milk (Gluten Free)

Learn how to make a vegan and gluten free version of green bean casserole. This recipe consists of cooked green beans, sauteed mushrooms cooked in a creamy sauce topped with homemade French fried onions. A delicious casserole that is perfect for the holiday season.
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 188kcal
Author Charla


To steam/boil the green beans

  • 1 lb French cut green beans (455g) use fresh or thawed ones
  • water
  • 1 teaspoon pink salt (5g)

To saute the mushrooms

  • 1 tablespoon olive oil (15g)
  • ½ lb mushrooms chopped into small pieces (225g)
  • 2 garlic cloves minced
  • 3 tablespoon butter (45g)
  • 3 tablespoon gluten free flour (24g) I used brown rice flour

To make the sauce

  • 1 cup vegetable broth (250ml) see notes for the recipe link
  • cup full fat coconut milk (275ml)
  • cup vegan cheese (37g) or vegan cream cheese
  • 2 teaspoon dried thyme (10g)
  • 1 tablespoon organic soy(a) or coconut aminos (15g)
  • ½ teaspoon paprika (1.5g)
  • black pepper and pink salt to taste
  • 1½-2 cups Gluten free French fried onions see notes for the recipe link


  • Preheat the oven to 350f/180C/gas mark 4
  • Lightly grease a oven proof dish and set aside.

To cook the green beans

  • (move onto the next step, if you don't have a steamer) I steamed my green beans using my steamer basket, set it up in hot water and sprinkled the pink salt over the beans and steamed for several minutes, removed the beans, rinse them under cold water, set aside to cool.
  • If you boiling the green beans, then bring a large pot of water to the boil.
  • Stir in the pink salt then add the green beans.
  • Reduce the heat to medium then cook the beans until they are fork tender and the colour starts to darken (this will take a few minutes) then drain, cool and set aside.

To saute the mushrooms

  • Add the olive oil to a non stick saucepan, on medium heat.
  • Proceed to saute the mushrooms with the garlic until they are slightly brown. During this time they may extract their own juices.
  • Continue to cook the mushroom until any excess liquid eventually evaporates.
  • Push the mushrooms to one side of the saucepan, now melt the butter in the pan.
  • Stir in the flour, keep stirring until the flour turns golden brown (don't worry if it doesn't turn completely smooth).

To make the sauce

  • Whisk in the vegetable broth so it dissolves the flour.
  • Pour in the coconut milk and stir in the cheese until the sauce becomes smooth and starts to thicken.
  • Add the thyme, soy(a) or aminos if you are using it and stir.
  • Add the desired amount of pink salt and black pepper, do a taste test to adjust the seasoning levels to what you would want.
  • Stir in the green beans and ⅓-½ cup's worth of French fried onions, continuing to stir until the beans are completely heated through.
  • Transfer the green bean/sauce contents to the baking dish, spreading out the mixture evenly.
  • Sprinkle on the amount of French fried onions that you prefer.
  • Bake in the oven for roughly 20 minutes, cover loosely with aluminium foil for the first 15 minutes, then leave uncovered for the remaining 5 minutes.


  • The exact dimension for the oval baking dish I used is 28x19x6cm (11x7x2 inches).
  • The amount of French fried onions you use will be subjective, I LOVE onions so as you can see, I overloaded the casserole.
  • This is the link to the Homemade Vegetable Broth that I use.
  • Be sure to do a taste test, especially when you have made the sauce and are adding the seasoning and adjust to how you would like it.
  • Here is the recipe to how I made the French Fried Onions in my air fryer.
  • You will need to double or possibly triple the batch of onions depending on how much you intend to use.
  • For best results eat/serve the casserole on the same day.
  • You can use any type of mushroom you wish to make this recipe.


Calories: 188kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 628mg | Potassium: 414mg | Fiber: 3g | Sugar: 4g | Vitamin A: 716IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 3mg