Vegan Green Bean Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan green bean casserole made with a creamy mushroom sauce and breadcrumb topping, healthier than the traditional version. It can be made gluten-free and oil-free. A holiday and Thanksgiving essential that happens to be plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 yellow onions (thinly sliced)
- 2 tablespoons plant-based milk ((such as oat or soy))
- 1/4 cup all-purpose flour ((gluten-free if preferred))
- 1/4 cup panko bread crumbs ((gluten-free if preferred))
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 recipe Vegan Condensed Mushroom Soup
- 1/2 cup plant-based milk ((such as soy or oat))
- 1 bag (500g) frozen green beans (thawed and chopped into 2" pieces)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 628mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.