Vegan Green Bean Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan green bean casserole made with a mushroom-based sauce and topped with sourdough breadcrumbs. Rich and satisfying, it's perfect for holiday tables and can be made ahead.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 lb (500g) Fresh Green Beans
- 3 (95g) Slices of Sourdough Bread (or gluten free bread )
- 2 Tbs Olive Oil
- 12 oz (345g) Crimini Mushrooms (large sliced or cut into smaller pieces)
- 3/4 C (100g) Shallots (about 1 large, iced small)
- 1 Tbs Minced Garlic (about 2 large cloves)
- 1 tsp Fine Sea Salt (divided)
- 1/2 tsp Ground Black Pepper
- 1 tsp Fresh Rosemary (chopped fine - optional)
- 2 Tbs All Purpose Flour (or use tapioca flour for gluten free)
- 1 C (265g) Vegetable Broth
- 1 C (245g) Plant Milk (I like homemade unsweetened cashew milk 1/2 diluted with water)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 710mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 757mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 710MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.