Green Bean Casserole

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I can’t believe Thanksgiving is this week! Time flew by so fast! Not to mention I’ve noticed that people are already putting up Christmas decorations.. I was thinking it is a little too early for that but honestly, the longer I can be in the Christmas spirit the better!

So as I promised, here is my second Thanksgiving recipe. A vegan, gluten-free, fried-free Green Bean Casserole! Not going to lie.. I sat down and ate this whole thing in one sitting. *Blushes* You may want to double this recipe and make two. It is that good!

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The ingredients are great and really healthy for you too. The creamy mushroom sauce is actually made completely out of vegetables and nutrition yeast. Can you believe that? No milk or anything.. just veggies! Not to mention that the nutritional yeast is packed with B-12 which some say us veggie lovers are lacking. So eat up your nutrients!


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This will be a favorite at your Thanksgiving table, I guarantee it! If you miss the fried onions on top, feel free to add them! I prefer mine with these delicious sauteed onions but I won’t judge if you want to add those crumbly fried ones 🙂 I also added some Almond Flour on top to give the top of the casserole more texture.



1 pound of Green Beans

1 large Parsnip, chopped into chunks

1 yellow Onion

2 cups Chopped Mushrooms

3 cloves of Garlic, minced

1/2 cup Nutritional Yeast

1 1/4 cup water

1 tbsp Coconut Oil

1 tsp Salt

2 tbsp Almond Flour (Optional)



1. Steam the parsnips in a medium pot.

2. Cut the Onions into thin strips.

3. Put the 1/2 tbsp of oil into a medium saucepan and sauté the onion strips and minced garlic on medium for about 45 minutes.

4. Cut the green beans into 1 inch peices. Make sure to cut off the pointy ends.

5. When the parsnips are fork tender, take them out of the pot and put them in the blender.

6. Place the green beans in the same pot and steam until they are at the consisistency you like. They will not get softer in the oven so allow them to cook to the point that you like to eat them at.

7. When the onions are done, take them out of the pan and set them aside.

8. Place the other 1/2 tbsp of oil onto the sauce pan and cook the mushrooms for 10 minutes.

9. At this point, pre-heat the oven to 350 degrees.

10. When the mushrooms are done, take 3/4 of the batch and place them in the blender with the parsnips.

11. Add in the nutritional yeast, water, and salt to the blender. Blend on high for 3-4 minutes.

12. When the green beans are done, place them in a 8 x 8 baking dish. Add in the remaining mushrooms as well.

13. Pour the mushroom sauce you made into the baking dish over the beans. Stir a little to allow the sauce to fully surround the green beans.

14. Spread the cooked onions over the green beans and sprinkle the almond flour on top.

15. Place the dish into the oven and cook the casserole for 30 minutes.

16. Take the dish out of the oven, let it cool, and enjoy!


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  1. Bridgit says:

    How much salt do you put in the sauce and what do you do with the 3 cloves of garlic?

    Thanks 🙂

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