October 27th, 2016

Green Bean Casserole

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Serves 8 to 10
Active time: 30 minutes
Total time: 1 hours

greenbeansmall

Long time no see. I figured I had to pull out a real show-stopper to get back into your life. Enter Green Bean Casserole!

Before the recipe though, a word of welcome to my new website, IsaChandra.com! It was a fabulous 15 year run, but as you might have noticed, I hadn’t updated The Post Punk Kitchen in years. I just needed something fresh and new. So it’s basically like I cut my bangs and feel like a new person. Only in internet form.

But don’t worry, all of your favorite recipes are being transferred here (if they haven’t been already) and I’ll be updating way more often. Starting with some recipes from my new cookbook, The Superfun Times Vegan Holiday Cookbook! Order it, like, right away. Now on to the recipe.

Did your childhood Thanksgiving come out of cans and boxes? And do you kinda sorta maybe just-a-little-wittle-bit miss it? Then this casserole is right up your alley! This version has a few real ingredients, but don’t let that fool you, it’s still as embarrassingly good as its predecessor.



Notes

~ Lots of fried onion brands are vegan, or you can just google how to make ’em yourself. Whole Foods carries a nice vegan one, for sure.

Ingredients

1 cup raw cashews, soaked in water for at least 2 hours and drained (skip the soaking step if you have a vitamix or other high speed blender)
3 cups vegetable broth, purchased or homemade
1⁄2 cup all-purpose flour
2 tablespoons nutritional yeast flakes
2 tablespoons olive oil

1 pound green beans, trimmed and cut into 2-inch pieces (about 4 cups)

1 small onion, finely chopped
1 teaspoon salt, plus a pinch
4 cups sliced cremini mushrooms
1 tablespoon onion powder
freshly ground black pepper
1 (6-ounce) can fried onions

Directions

Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole dish.

Combine the cashews, broth, flour, and nutritional yeast in a blender. Puree until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to prevent it from overheating, and scrape down the sides of the blender jar with a rubber spatula make sure you get everything.

Meanwhile, heat a large sauté pan over medium-high heat. Heat the olive oil, then sauté the green beans and onion with a pinch of salt until the green beans are softened, about 5 minutes. Add the mushrooms and sauté 7 to 10 minutes more. The mushrooms should have released most of their moisture.

Add the blender mixture to the pan, along with the onion powder, remaining 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring often, until thickened, about 10 minutes. Add half of the fried onions.

Transfer the green bean mixture to the casserole and top with the remaining fried onions. Bake until browned and bubbly, 22 to 25 minutes. Let cool for a few minutes before serving.

37 comments to Green Bean Casserole

  • Ashley

    You are back! I am so excited! Also stoked for the new cookbook, just in time for Thanksgiving. Loving the new website. So profesh. Lookin’ good girl :-]

  • Veg4life

    Looks awesome! Can I beg for a Pin It button?

  • Angelique

    I’ll be making this soon enough! Green bean casserole was always my favorite growing up. I’m beyond excited for your new book and your new website 🙂 Welcome back.

  • Kristin Calhoun

    Looks amazing, can’t wait to see the site in days to come. Keep up the good work!

  • Jean Lilienthal

    I’m excited to give this a try for Thanksgiving! I ordered the new book and can’t wait to get it. Your recipes are the best!

  • Sam

    The new site looks amazing, Isa! So exciting to have you back (in internet form). This is kind of a random question, but are PPK t-shirts gone forever? The design is so good and I deeply regret not buying one when I had the chance. If you did a limited run, I bet they’d sell out – especially now that they have retro cachet, haha.

  • Ann

    Can you leave out the mushrooms? Would you need to modify the recipe if you do?

  • Dara

    Yay, new cookbook!! And a recipe for my favorite part of Thanksgiving!

    Question on this one: Can I pause before the last step, so that I can prep at home then top w/ the fried onions and bake? Or will that mess up the consistency of the “cream” sauce?

  • Darren

    Looks delicious. Very excited about the new site.

  • Heather

    So excited that you are back and love the new page. One suggestion (unless I missed it), please make a search function for the page. Had to scroll through 5 years worth of posts to get to the pumpkin cheesecake recipe. Otherwise it looks lovely and fresh. This recipe is definitely going to be featured on my thanksgiving table. 🙂

  • Jessica Terbrueggen

    You’re back!! It’s been so long! So happy to see this recipe! I have been a longtime follower and supporter, have all of your cookbooks, but still love to go to your website for updates. Thanks for all of your creativity! My daughters and I will be making Zomberoni Pizzas tomorrow and we are so excited about it!

  • Lesley

    Great to see you’re back Isa! I love your recipes. Can’t wait to try this one. Thank you.

  • Kathy

    Love the site, Isa! This recipe looks fun. Green bean casserole was one of my favorite things when I was a kid.

  • Angi

    Sounds yummy! Could you use cashew nut butter instead of soaking the cashews? I don’t have a high powered blender …

  • Sarah

    Okay, so I actually made this and……..OH MY F*&%KING GOD!!!!!! I made it just as instructed and I’m in love!! Since going vegan more than four years ago I’ve longed for green bean casserole and now an angel appeared in the form of Isa Chandra!!!! This will so be on our Thanksgiving table but I’ll have to double it 😉

  • Redsalta

    Ugh . . . is this one better than the original one she posted? I came here looking for the old one (found it around page 12 of the recipes) but now I’m not sure which to make. Anyone made both and can help me out?

  • amy

    Welcome Back….Missed you! Your recipes are THE BEST! 🙂

  • Peggie

    This looks fabulously delicious!! Would simply using gluten free flour in place of AP flour work to make this gluten free? Also, are there any fried onion brands on the market that are non-GMO/ organic? Thanks so much for this recipe!
    You rock!

  • Nick

    Delicious! While I was cooking the mushrooms, I added a dash of soy sauce to enhance the umami profile of the dish and complement the mushrooms. I also added white miso paste to the “cream” because I find it has a taste profile similar to that of cheese–although more intense–and adds another umami kick to the dish.

    Finally, to cut through the earthiness of the dish (mushroom plus green beans by itself is already earthy, and then when you add the soy it makes it even more so) I added a splash of lemon juice (about half a lemon)

  • Colleen

    Welcome back Isa! This was really good – I think you could just make the sauce and mushrooms and have a version of Campbell’s condensed cream of mushroom soup – to use as a base to veganize old recipes. I will also be trying it for a base for cream soups.

  • Michal

    Can I use canned beans?

  • Michal

    Made this for a meat heavy friendsgiving and everyone raved about it without knowing it was vegan! Thank you so much!! The sauce itself was divine and will definitely use in other recipes.

  • Mary

    Hello!

    This recipe is different than the original one from the PPK website, is it possible to post the original one? I have made it several times before and loved it!

  • Neile

    How many people does it serve? I’m thinking I can make most of it the day before and then bring it to room temp, add the fried onions, and heat?

    • I just made it the day before and plan to top it with the fried onions tomorrow and heat in the oven; I don’t even bother bringing to room temperature first (though I pull it out a little ahead to not stress the pyrex).

      I just put mine together and I added a little more green beans (28 oz) and there was still plenty of sauce – it filled a 9 x 13 pan completely. How many that serves will depend on other sides and appetites, but look at that casserole size and that’s the volume you’ll get!

  • Made this today and it was fabulous, thank you Isa for making my childhood memories become bigger, leaner, more delicious vegan versions! I adore you for all things Holiday!

    The sauce is a mild yellow color because of the vegetable broth (even without the nutritional yeast) so keep in mind that it may look cheesy to omnivores, but it’s not!

    Amount of sauce is really generous, I found I was able to add even more green beans than called for.

    Generous sauce? Isa? Who would have thought 😉 Comfort food at it’s best, thanks Isa!

  • This was UH-MAZE-ING. I’ve never had BAD green bean casserole but this recipe is off the charts. I actually had a moment of doubt smelling the nooch in the sauce (I like nooch — just wasn’t sure how it would taste here). Silly me. This is my go-to recipe now. (I’m watching my husband eat a red velvet cupcake from your cupcake cookbook. It’s a very Isa Thanksgiving!) Glad you’re back.

  • Yay! Bought the cookbook this week, and made this (and the mushroom gravy) for Thanksgiving dinner. The entire family loved it! (Even the picky ones) 😀

  • Angelique

    I made this for Thanksgiving and I used 2 12 oz bags of frozen green beans (thawed of course) in place of the fresh. I just added them when I added the blender mixture. I also used earth balance instead of oil. I really doubt anyone would be able to tell this wasn’t traditional, dairy filled green bean casserole. It will be one of my go to Thanksgiving recipes for many years to come!

  • Anna

    Made this for a Thanksgiving filled with omnis, and they LOVED it! Flabbergasted that it didn’t contain dairy!

  • Kathy Shillinglaw

    Amazing.

  • Karen

    Killer recipe! This one’s even better than your original recipe. Our Thanksgiving guests who were scoffing at green bean casserole based on their childhood memories of the dish changed their tune once they tried it. Even my wife who doesn’t like mushrooms liked it 🙂

  • Rachel

    This was so delicious!! Thank you, Isa! My copy of the new book is waiting for me at my local feminist bookstore – thanks to you and your publishers (?) for making it so easy to buy the book local online.

  • Jeanette

    This is AMAZING. Our dinner guests, vegan and non-, all thought so, too. Thank you for sharing your fantastic recipe!

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