I haven't had green bean casserole in a long time. When I used to eat dairy, I had a tasty homemade version, which was of course full of heavy cream. For Thanksgiving this year, I decided to try to veganize my original recipe. I am sure most chefs would advise to always do a test run before the big day...but I didn't have the time to do that! Luckily, my attempts were successful and it turned out amazing! If I do say so myself (*pat on back :)!
The great thing about this recipe is that it can be made a few days ahead and stored in the refrigerator. Just prepare the topping and filling, but don't put into the oven until ready to serve.
Vegan Green Bean Casserole Recipe
vegan, plant-based, refined-sugar free
*This step helps the bread crumbs stick better to the onions and reduces the pungency of the onions, but if you don't have time you can just quickly soak the onions, and you won't need as much almond milk in that case.
**You don't need to worry about toasting the bread, it will get all toasty in the oven. You also don't need to worry about using old or stale bread, fresh bread will also work.
***I didn't have the patience to individually coat the onion slices, and it was just fine mixing the onions with the prepared bread crumbs in a bowl after soaking. But you can of course hand batter each onion slice if you prefer.