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97% would make again

Dairy-Free Green Bean Casserole

Tasty Team


for 6 servings

  • 4 cups green beans (1.4 kg), trimmed and halved crosswise
  • 2 tablespoons olive oil, plus more for drizzling
  • ½ medium yellow onion, diced
  • 12 oz mushroom (340 g), chopped
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 3 tablespoons all-purpose flour
  • salt, to taste
  • pepper, to taste
  • 2 cups non-dairy milk (480 mL)
  • 1 ¼ cups fried onion (180 g), divided

Nutrition Info

Powered by
    Calories 274
    Fat 17g
    Carbs 26g
    Fiber 4g
    Sugar 5g
    Protein 7g

Estimated values based on one serving size.


  1. Preheat the oven to 375°F (190°C).
  2. Bring a small pot of water to a boil, then place a strainer over the top. Add the green beans to the strainer, cover, and steam for 10-15 minutes, or until fork-tender. Set aside.
  3. Heat a drizzle of olive oil in a medium pot over medium heat. Once the oil begins to shimmer, add the onion. Cook for 2 minutes, or until semi-translucent.
  4. Add the mushrooms and cook for 5-6 minutes, until they have released the majority of their juices. Add 2 tablespoons of olive oil, the garlic, and soy sauce. Cook for 2-3 minutes, until the garlic is fragrant.
  5. Stir in the flour to make a roux, then season with salt and pepper.
  6. While stirring continuously, pour in the non-dairy milk and bring to a boil. Cook for 4-5 minutes, until the sauce has thickened.
  7. Stir in the green beans and ½ cup (75 g) of the fried onions, until combined. Transfer to a medium baking dish and sprinkle on the remaining cup of fried onions.
  8. Bake for 20 minutes, or until bubbling.
  9. Serve warm.
  10. Enjoy!

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