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Servings: 4
Author: Lisa Lin

Vegan Green Bean Casserole

Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • 1 lb (455g) green beans, trimmed and snapped in half

Bread Crumbs

  • 2-3 slices of whole grain bread, makes about 1 cup of breadcrumbs
  • 2 TBS chopped fresh parsley
  • 1 1/2 TBS olive oil
  • 1 1/2 TBS onion flakes
  • 1 tsp salt


  • 2 TBS olive oil
  • 1/2 large yellow onion, roughly chopped
  • 1/2 large red pepper, chopped
  • 2 cloves of garlic, minced or pressed
  • 3 TBS all-purpose flour
  • 1 cup (240ml) vegetable broth
  • 1/3 cup (80ml) light coconut milk
  • 1 tsp dried thyme
  • 1 1/2 tsp sea salt
  • freshly ground pepper


  • Preheat oven to 400 degrees F (205 degrees C).
  • Fill a small pot with water (about 2 inches) and bring it to boil. Pour in the green beans and let it cook for 3 minutes. If you are using the skinny French green beans (haricot verts), cook them for 2 minutes. Drain the beans and put them in a bowl of ice-cold water. This will stop them from cooking more and preserve their crispness.
  • Toast the bread lightly. When they are cool enough to handle, chop them into smaller pieces. Pulse the toast in a food processor until they get smaller. It's ok if you have a few large chunks in there. Pour the processed toast into a small bowl. Stir in the oil, onion flakes, parsley, and salt. Set aside.
  • Heat a 10-inch skillet over medium-high heat. When it is hot, add oil and the onions, and let the onions brown. Reduce the heat to a medium-low and add the garlic and red pepper. Let everything cook for about a minute or two, stirring occasionally. Add the flour, and make sure to coat the vegetables with the flour.
  • Pour the vegetable broth into the skillet in about 4 batches. Wait for the liquids to thicken before adding the next batch. Mix in the coconut milk, thyme, salt, and pepper. When the sauce bubbles, turn off the heat.
  • Place the green beans into the skillet, and coat the beans with the sauce. Top the green beans with the breadcrumbs.
  • Bake the casserole for 15 minutes or until the breadcrumbs are golden brown.
  • The casserole is best when served immediately! Refrigerate any leftovers in an airtight container.
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