Stovetop Green Bean Casserole Recipe - Living Vegan (2024)

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Ingredients Instructions Related

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It’s Thanksgiving (or Christmas) day and you have too many dishes going into the oven to bake. This Stovetop Green Bean Casserole Recipe is the perfect solution to that dilemma!

Cooked entirely on the stove, this casserole comes together really quickly. We’re also making our own fried onions…how much fun is that? 😉

To speed up the process (and for the perfectly cooked green bean), we are steaming them first.

Then immediately into an ice bath to stop the cooking. This also helps them hold that bright green color.

In a large skillet, add vegan margarine and sliced mushrooms.

Meanwhile in a bowl, combine the flour and seasoning mixture for the fried onions.

I am actually using large shallots for my topping, but you can use any type of shallot or onion you prefer. I just loved the purple color of these.

Toss the rings with the seasoned flour mixture and place into a skillet with oil over medium high heat. Keep an eye on these, they go quickly.

Transfer to paper towels to drain any residual oil left over from frying. Give a quick sprinkle of salt straight out of the oil!

I must admit, I was sampling these while preparing the rest of the meal 🙂

Ingredients

FOR THE GREEN BEANS:

1 lb string beans ends trimmed, beans cut in half
Ice cubes and water

FOR THE MUSHROOM BASE:

1 tbsp Vegan Margarine
16 oz Mushrooms cleaned and sliced
1 tsp Paprika OPTIONAL
1 tsp Dijon Mustard
1 clove Minced Garlic OPTIONAL
3 tbsp All Purpose Flour
1 c Vegetable Stock
3/4 c Vegan Creamer OR Almond Milk
1 c Vegan Sour Cream OR Canned Coconut Milk

The Shallots:

2-3 tbsp Oil
1/4 c All Purpose Flour
1 tsp Paprika
3 large Shallots (or small onions) peeled and cut into thin rounds
Salt and Pepper to taste
extra pinch Salt for seasoning the fried shallots after cooking

Instructions

FOR THE GREEN BEANS:

If you do not have a steamer pot, go ahead and boil the green beans as you would pasta in a large pot of salted water. Either way, cook until just crisp tender. Immediately place into an ice bath to stop the cooking and preserve the bright green color. Drain and set aside.

FOR THE MUSHROOM BASE:

In a large skillet over medium-high heat, add the vegan margarine and sliced mushrooms.Season with salt and pepper, to taste, then add the paprika and mustard. Continue to cook until the mushrooms are tender, about 6-7 minutes.
Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the vegetable stock. Bring to a simmer. Taste for seasoning. Stir in the vegan creamer or almond milk and sour cream or canned coconut milk, lower heat. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.

FOR THE SHALLOTS:

Add oil to a pan over medium high heat. Test the oil with a pinch of flour. It should just sizzle and not be too hot.
In a bowl, whisk together flour and seasoning. Toss the shallots and shake off the excess. If needed, brown the shallots in two batches to avoid crowding the pan. Keep them moving to avoid burning.
When they are light to medium brown, remove them with a slotted spoon and lay them out on paper toweling to drain and to cool. Sprinkle with a pinch of salt.

TO ASSEMBLE:

Stir the green beans and one half of the shallots into the mushrooms. Cook until the green beans are tender and warmed through.
Top with the remaining half of the shallots. Serve immediately.

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