How can you not love a green bean casserole?! It really goes with all the Thanksgiving sides and makes you pretend you’re healthy cuz you’re eating green vegetables.

One of my most popular thanksgiving recipes is my Vegan Green Bean Casserole because it tastes so delicious, that the omnivores won’t even know there’s no dairy in it! I decided to switch it up a bit with no salt added green beans, vegetable broth, low sodium soy sauce and no salt. There is still some sodium in there, especially from the fried onions, but harm reduction where you can without losing flavor is the best way to live imho.

Ingredients:

• 1 onion, chopped
• 2 tbsp minced garlic
• 1/4 cup vegan butter (I quite like country crock plant based but any will do)
• 1/4 cup flour
• 1 cup unsalted vegetable broth
• 1 cup unsweetened nondairy milk (I used almond for this one but I’ve also used cashew and oat and they work great)
• 3 – 14oz cans no salt added French style green beans
• 1/4 cup vegan sour cream (I prefer WayFare but again, any of your faves will do)
• 1-2tsp low sodium soy sauce
• About 1 tsp each garlic powder, onion powder, black pepper (I do this to taste, remember you can always add more but can’t take away)
• 1 cup french fried onions

Directions:

1. Preheat oven to 375°F
2. In a small pot on the stove, sauté the onion and then add the garlic for just a minute so it doesn’t burn
3. Melt butter in the same pot, scraping up the bits on the bottom from the onion
4. Once melted, add flour and whisk together until flour is mixed into the butter
5. Slowly add the vegetable broth and nondairy milk, whisking until incorporated and bring to a boil and then reduce until thickened like a gravy
6. Pour onion gravy on the green beans in a large bowl and add the sour cream, soy sauce and seasonings. Then add half of the fried onion and bake for 15 minutes
7. Pull casserole out of the oven and add the rest of the fried onions around the edges and put back in the oven for another 5 mins
8. Enjoy!