Bacon Parmesan Green Bean Casserole (Vegan)
Tired of boring green bean casseroles? Well, search no further! This green bean casserole is loaded with an extra creamy vegan cheese sauce, my homemade vegan parmesan cheese, fried onions and my very delectable, super crunchy vegan bacon. Trust me when I say after trying this green bean casserole, you’ll look at green beans from a whole new perspective.
Jump to RecipeHow to make the Green Bean Casserole
To begin preheat your oven at 350 F. If your green beans are not cleaned, remove each side of the ends, discard them and rinse the green beans. I prefer buying pre-cleaned green beans. I love the organic fresh green beans from Costco.
The Green Beans
Bring water to boil in a deep pot (preferably one that can contain a steamer like this one), then add some salt and place your green beans in the steamer. Deep the steamer in the boiling water. If you don’t have a steamer, you can just add your green beans directly to the boiling water. Let the green beans cook for no more than 6 minutes (this is very important, if it cooks too long, the green beans will be overcooked since we’re also going to bake them).
Prepare a bowl with iced water. Once the 6 minutes have elapsed, remove the steamer and place the green beans in the iced water to stop the cooking process. Let the green beans sit in the iced water for about 5 minutes, then strain them and set them aside.
The Cheese Sauce
Place a skillet on medium heat. Melt in the butter, then add the flour. Use a whisk to incorporate the butter and the flour. Then add the vegetable broth a little bit at a time while whisking. This will help get rid of any lump formed by the flour.
Once the mixture is homogeneous, add the coconut milk and continue to whisk until it’s fully melted. Then add the seasonings: salt, pepper, garlic powder, onion power, smoked paprika, and nutritional yeast. Whisk everything to incorporate. If the sauce is not creamy enough, mix the corn starch and water and pour it to the sauce. Then let the cheesy sauce simmer for 3 minutes or so on low heat, and it’s ready.
Add the strained green beans (making sure there’s no excess water) to a baking dish, then pour in the cheesy sauce. Make sure the green beans are fully submerged in the sauce. Place the dish in the oven and let bake for 20 minutes.
Putting the Green Beans Casserole together
After the 20 minutes have elapsed, remove the green beans from the oven and add the toppings, starting with my homemade vegan parmesan cheese, the bread crumbs, the fried onions and my homemade vegan bacon.
Pop the dish back in the oven for another 5 minutes, and it’s ready.
Bacon Parmesan Green Beans Casserole
Ingredients
Green Beans Casserole
- 2 Lbs Green Beans Fresh
- 1 Can Coconut Milk Full Fat
- 2.5 Cup Vegetable Broth
- 3 Tbsp All Purpose Flour
- 2 Tbsp Vegan Butter
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 1 Tbsp Smoked Paprika
- 1/4 Cup Nutritional Yeast
- 1 Tbsp Corn Starch with 2 Tbsp water
- 1 Tsp Black Pepper
- Salt to taste
Toppings
- 1/4 Cup Vegan Parmesan Cheese Homemade
- 1/4 Cup Gluten Free Bread Crumbs
- 1/2 Cup Coconut Chips Bacon Homemade
- 1/2 Cup Fried Onions I used French's
Instructions
- Preheat oven at 350 F.
- If your green beans are not cleaned, remove each side of the ends, discard them and rinse the green beans. I prefer buying pre-cleaned green beans.
- Bring water to boil in a deep pot (preferably one that can contain a steamer like this one), then add some salt and place your green beans in the steamer. Deep the steamer in the boiling water. If you don't have a steamer, you can just add your green beans directly to the boiling water. Let the green beans cook for no more than 6 minutes.
- Prepare a bowl with iced water. Once the 6 minutes have elapsed, remove the steamer and place the green beans in the iced water to stop the cooking process. Let the green beans sit in the iced water for about 5 minutes, then strain them and set them aside.
- Place a skillet on medium heat. Melt in the butter, then add the flour. Use a whisk to incorporate the butter and the flour. Then add the vegetable broth a little bit at a time while whisking. This will help get rid of any lump formed by the flour. Once the mixture is homogeneous, add the coconut milk and continue to whisk until it's fully melted. Then add the seasonings: salt, pepper, garlic powder, onion power, smoked paprika, and nutritional yeast. Whisk everything to incorporate. If the sauce is not creamy enough, mix the corn starch and water and pour it to the sauce. Then let the cheesy sauce simmer for 3 minutes or so on low heat, and it's ready.
- Add the strained green beans (making sure there's no excess water) to a baking dish, then pour in the cheesy sauce. Make sure the green beans are fully submerged in the sauce. Place the dish in the oven and let bake for 20 minutes.
- After the 20 minutes have elapsed, remove the green beans from the oven and add the toppings, starting with my homemade vegan parmesan cheese, the bread crumbs, the fried onions and my homemade vegan bacon. Pop the dish back in the oven for another 5 minutes, and it's ready.
