Gluten-Free, Plant-Based Green Bean Casserole

Gluten-Free, Plant-Based Green Bean CasseroleStep away from the canned green bean casserole of Thanksgivings past, and whip up a fresh and vegan Green Bean Casserole, topped with gluten-free sourdough breadcrumbs! Crunchy green beans are cooked in a creamy plant-based sauce, and topped with seasoned breadcrumbs for a dish that will be the talk of the table!


Recipe created by Micah Siva // @noshwithmicah


Gluten-Free, Vegan

Serves: 6-8 



1lb green beans, ends trimmed

2 tbsp vegan butter

1 cup brown mushrooms, roughly chopped

2 shallots, chopped

3 cloves garlic, chopped

1 tsp thyme

1 tbsp gluten-free flour blend

¾  cup vegetable broth

¾  cup non-dairy half and half or cream alternative

2 tbsp nutritional yeast

1 ½ cups Bread SRSLY Gluten-Free Seeded Sourdough Breadcrumbs

2 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tbsp olive oil

Sea salt and pepper, to taste



  1. Preheat the oven to 400F.
  2. Bring a large pot of salted water to boil. Meanwhile, prepare an ice bath in a large bowl.
  3. Add the beans, and blanch for 3-4 minutes, or until bright green.
  4. Drain, and place in the ice bath to stop cooking. Drain, and set aside.
  5. In a large frying pan, melt the vegan butter over medium heat.
  6. Add the mushrooms, cooking for 5-6 minutes, or until the mushrooms begin to brown.
  7. Add the shallots and garlic, cooking for 4-5 minutes, or until shallots begin to soften.
  8. Add the thyme and flour, stirring for 2-3 minutes.
  9. Pour in the broth. Bring to a boil and reduce heat to low.
  10. Add the non-dairy cream and nutritional yeast, stirring until the sauce begins to thicken.
  11. Remove from heat and add the green beans. Transfer to a 9x13 dish, or keep in the fry pan if it is oven proof.
  12. In a medium bowl, combine breadcrumbs, onion powder, garlic powder, paprika, olive oil, salt, and pepper.
  13. Top with the breadcrumb mixture.
  14. Bake for 15-20 minutes, or until golden, and enjoy!