Slow Cooker Green Bean Casserole (Vegan)

A plant based, yet indulgent Holiday classic. Vegan green bean casserole that tastes like the original. If you have leftovers, store in the fridge for 2-3 days.


  • 5 tablespoons all-purpose flour
  • 1/2 cup unsweetened oat milk
  • 2 garlic cloves, grated
  • 1 cup onion, diced
  • 4 cups green beans, chopped in half
  • 2 cups mushrooms, sliced
  • 1 3/4 cup mushroom broth
  • 4 tablespoons nutritional yeast
  • 4 tablespoons vegan butter (I use Earth Balance)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon white miso paste (optional)
  • 1 2.8-ounce-can French-fried onions


  1. Add flour to a small bowl and slowly whisk in the oat milk. This is to thicken the sauce.
  2. Add all the ingredients to the slow cooker, EXCEPT the miso paste and French-fried onions. Stir well and slow cook on high for 4 hours.
  3. Take a taste, season with salt and pepper if needed. Stir in white miso paste for more depth of flavor (optional).
  4. Top with French-fried onions and serve.


Keywords: recipe, vegan, plant based, vegetarian, meatless, Thanksgiving, Christmas

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