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–+ servings
Curried Vegan Green Bean Casserole | An easy homemade vegan Thanksgiving dish that has all the creaminess of traditional creamed beans, but with the bold taste of fresh wholesome ingredients and Indian-inspired aromatics. It’s healthier than the traditional version and tastes even better. {Gluten-Free}

Curried Vegan Green Bean Casserole

By Maggie Zhu
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 to 8
This curried green bean casserole is an easy homemade vegan Thanksgiving dish that has all the creaminess of traditional creamed beans, but with the bold taste of fresh wholesome ingredients and Indian-inspired aromatics. It tastes so good that I would serve it as a main dish for a light vegan dinner. {Vegan, Gluten-Free adaptable}

Ingredients

  • 1 1/2 lbs (680 g) green beans , tough ends removed and then halved crosswise
  • 3/4 cup fried shallots (or fried onions)

Mushroom Sauce

  • 4 tablespoons vegetable oil
  • 1 yellow onion , minced
  • 6 cloves garlic , minced
  • 1/2 lb (225 g) white mushrooms , sliced
  • 4 tablespoons curry powder
  • 1 (19 oz. / 560 ml) can coconut cream (2 cups)
  • 1/4 cup vegetable stock
  • 2 teaspoons salt
  • 1/2 teaspoon soy sauce (or tamari or coconut amino for gluten-free)
  • 1/2 teaspoon sugar

Instructions

  • Prepare an ice bath. Heat a large pot of water over medium-high heat to bring to a boil. Add the green beans. Let cook for 1 minute. Strain the green beans and transfer to the ice bath until completely cooled. Drain again and set aside.
  • Heat 2 tablespoons of oil over medium heat in a large nonstick skillet until hot. Add the yellow onion. Cook and stir until it becomes transparent and slightly yellow, 10 minutes or so.
  • Add the garlic. Cook and stir for 1 minute to release the fragrance.
  • Add mushrooms and drizzle 1 tablespoon oil on top. Cook and stir for 1 minute.
  • Use your spatula to move the veggies around the edge of the pan so the center is empty. Drizzle the remaining 1 tablespoon oil and add the curry powder on top. Stir and cook the curry powder for 20 seconds to release the fragrance. Then stir everything together.
  • Add the coconut cream, vegetable stock, salt, soy sauce, and sugar. Cook and stir occasionally until it thickens, 10 minutes or so.
  • Preheat the oven to 350 degrees F (176 C).
  • Once the mushroom cream is reduced to a thick sauce, turn off the heat. Add the green beans to the mushroom cream. Stir everything together, then transfer to a large baking dish (11” x 7” x 2”). Bake for 30 minutes, until the green beans are just cooked through and the sauce becomes very creamy.
  • Transfer the baking dish onto the kitchen counter. Sprinkle a layer of fried shallots on top. Return the dish to the oven and bake for another 5 minutes.
  • Serve hot or warm as a side dish.

Nutrition

Serving: 1serving, Calories: 302kcal, Carbohydrates: 17.1g, Protein: 4.7g, Fat: 25.7g, Saturated Fat: 17.2g, Sodium: 647mg, Potassium: 524mg, Fiber: 6.1g, Sugar: 4.9g, Calcium: 65mg, Iron: 4mg