This Gluten Free & Vegan Green Bean Casserole is one of my all time favorite holiday dishes! Homemade green bean casserole is the way to go and this version tastes even better than the traditional green bean casserole I used to make before food allergies!
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Green Bean Casserole has always been one of my very favorite holiday dishes. Honestly, it’s one of my favorite side dishes regardless of the time of year. There is just something magical about the cream of mushroom soup, green bean, and onion straw flavor combination. It’s also such an easy dish to put together which is always a plus!
Before I had food allergies, green bean casserole consisted of two cans of cream of mushroom soup, 2-3 cans of French style green beans, and a box of onion straws. Super easy, but the canned soup is full of some not so great ingredients, including dairy which I’m allergic to.
So I knew when I wanted to make this for Thanksgiving last year I was going to make everything from scratch. I already had a delicious recipe for mushroom gravy that I knew would work perfect to replace the soup and it turns out onion straws are super easy to make homemade and gluten free as well.
I think I was probably most excited about the onion straws for this dish. We used to eat them on everything and really missed having them.
I found it’s easiest to use my vegetable spiralizer to get the onions cut into the perfect shape for onion straws, but you can also hand cut them if you don’t have a spiralizer. Below is the spiralizer I have and absolutely LOVE.
Once they are cut, you just toss them in gluten free all-purpose flour and fry them up. I typically fry them in olive oil to make them a little healthier.
So after you make the mushroom gravy, you mix in the French style green beans and bake in a casserole dish for 20-25 minutes. Then top with the onion straws right before serving so they remain crispy. Super easy for a delicious homemade dish and in my opinion SO much yummier than using the processed soup and onion straws.
What are some of your favorite meals to make homemade? I can’t wait to hear about them and hope you love this gluten free and vegan Green Bean Casserole as much as my family does!
- 3 14.5 oz cans French style green beans, drained
For the Mushroom Soup
- 1 tbsp olive oil
- 1 cup chopped mushrooms
- 3 tbsp vegan butter (I use “Earth Balance vegan buttery sticks”)
- 1/4 cup brown rice flour (or cornstarch)
- 2 cups dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
For the Onion Straws
- 2 large onions
- 1 cup gluten free all-purpose flour (I use “Better Batter“)
- 1-2 cups of olive oil
- salt and pepper to taste
For the Mushroom Gravy
- Add 1 tbsp of olive oil to a sauce pan and heat over medium-high heat.
- Add the chopped mushrooms to the pan and saute for about 5 minutes or until the mushrooms are soft.
- Lower the heat and add the butter stirring until melted.
- Add the flour and whisk until a paste is formed.
- Add the milk and whisk well to combine.
- Add the paprika, salt, and pepper.
- Simmer for about 10 minutes or until the gravy thickens.
For the Onion Straws
- Use a spiralizer or hand cut the onions into small strips.
- In a large bowl, toss the onion strips in the gluten free all-purpose flour.
- Heat oil is a deep pot over medium-high heat.
- Drop the onion strips into the heated oil and fry until crispy (about 5 minutes).*
- Using a large metal slotted spoon or a mesh strainer, carefully scoop the onions out of the oil and onto a plate covered with a towel or paper towels to pick up the excess oil.
To assemble the Green Bean Casserole
- Preheat oven to 350°F.
- Mix together green beans and mushroom soup and pour into a 9×13 casserole dish.
- Bake for 20-25 minutes until heated through.
- Right before serving, top with onion straws.
- Depending on the size of your pot, you might have to fry onion straws in batches. I usually have to do 2-3 batches. Make sure the onions are completely covered in the oil while frying, don’t overfill.