This Green Bean Casserole with Maple Pecans is the ultimate comfort food, entirely vegan, gluten free and so easy to make. It comes with a homemade cream of mushroom soup.
Casseroles to me are meant to be the ultimate comfort food. The whole year, not only for the holidays.
But since we’re heading toward fall what could be better than a mouthwatering green bean casserole to enjoy?
Super creamy, rich, packed with bold flavors, satisfying, filling, hearty, comforting, feel good food from the inside out, addictive, mouthwatering, and even better for leftovers, yum.
How to make Green Bean Casserole
Traditional green bean casserole is made with cream, and butter.
Often you can also find mushroom soup from the can and chicken broth.
We do something different to keep it dairy free and plant based. No need for a can of mushroom soup! We make it from fresh ingredients.
How to make Cream of Mushroom Soup
All you need is checking my Roasted Chickpeas Cream of Mushroom Soup recipe. Only this time, don’t reserve any mushrooms and skip the chickpeas. So it’s just the soup.
Start by heating a bit oil or vegetable broth, if you like doing it oil free. Add garlic and onions. Fry them for around 5 minutes.
Add mushrooms and all the other ingredients like coconut milk, vegetable bouillon powder, optional nutritional yeast which makes a delicious cheesy flavor, and season with salt and pepper.
After cooking for a few minutes, let the mix cool down a bit. Put all the ingredients in a food processor and process until smooth. No need to heat the soup up again. It will get warm when baking the casserole. Set a side.
How to make Green Bean Casserole with Maple Pecans
Start with a pot. Heat a bit of oil, or vegetable broth. Add onions and green beans, fry them for around 7 minutes.
Next add mushrooms. Season everything with salt and pepper and cook for 5 minutes more.
Prepare your maple pecans. Mix pecans and maple syrup in a small bowl. Set aside.
You will need a 10×10 inch casserole dish to assemble your casserole:
Mix the green bean mix from the pan with the prepared soup. Garnish with the maple pecans and bake for around 20 minutes at 410°F.
Divide on plates or in bowls and be proud of your work.
This Green Bean Casserole with Maple Pecans makes an amazing dinner, lunch, meal prep, work lunch or a fast week night dinner that the whole family will love. Not only for the holidays.
Also this is something for date night. Your sweetheart will fall in love with it in no time.
Note I love my beans with a crunch. If you prefer yours really done and more soft, then I suggest:
How to cook green beans
There are different methods. You can use a pot with water. Bring them to boil and cook for around 4 minutes.
Also you can steam them for around 4 minutes with a steamer basket or with sour steamer attachment from the microwave.
Fill a bit water in this attachment, trim your beans. This is what you always need to do when preparing green beans for any dish and steam in the microwave for 5 minutes.
Finally a great method is to know how to blanch green beans. This is something different. You start with a pot with boiling water and then you add the green beans for around 2 minutes.
It’s a bit different from the other methods here you start with the boiling water, not bring a pot with water and beans to boil.
For me I don’t need those methods to prepare beans for the dish. I just add them to the pan and make everything from scratch.
I find the texture spot on and just right for me. But if you need them a bit softer, feel free to use any of these methods in advance.
Can you make green bean casserole ahead of time
Of course you can prepare everything in advance and store in the fridge covered for 3 days. Then bake them straight forward when ever you want.
This makes meal preparation super easy for everyone.
Love seeing all your remakes, Florian.
- 1 1/2 lbs green beans
- 1 batch Roasted Chickpeas Cream of Mushroom Soup without chickpeas
- 8 oz brown mushrooms, sliced
- 2 cups red onions, sliced
- 1/3 cup chopped pecans
- 2 tsp maple syrup
- salt, pepper, to taste
- Start with a pot. Heat a bit of oil, or vegetable broth. Add onions and green beans, fry them for around 7 minutes.
- Next add mushrooms. Season everything with salt and pepper and cook for 5 minutes more.
- Prepare your maple pecans. Mix pecans and maple syrup in a small bowl. Set aside.
- You will need a 10x10 inch casserole dish to assemble your casserole: Mix the green bean mix from the pan with the prepared soup. Garnish with the maple pecans and bake for around 20 minutes at 410°F.
Nutrition Information:Yield: 2 Serving Size: 2.5 cups
Amount Per Serving: Calories: 377Total Fat: 23gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 19mgCarbohydrates: 38gFiber: 12gSugar: 17gProtein: 16g