How to Make Vegan Green Bean and Mashed Potato Casserole - A Step-by-Step Guide

Looking for a delicious and satisfying vegan recipe that will please even the pickiest of eaters? Look no further than this Vegan Green Bean and Mashed Potato Casserole! Packed with flavor, nutrients, and plenty of creamy goodness, this casserole is perfect for holiday gatherings, potlucks, or a comforting weeknight meal.

With the combination of tender green beans, flavorful mashed potatoes, and a savory, creamy sauce, this casserole is a fantastic way to get your daily dose of veggie...

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Ingredients

  • 8 medium russet potatoes, peeled and cubed
  • 1 splash olive oil
  • ½ cup vegan butter (such as Earth Balance®)
  • ¼ teaspoon ground black pepper
  • salt to taste
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can green beans, drained
  • ½ medium onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon vegan butter (such as Earth Balance®)
  • 4 cups water
  • 2 packets vegetable bouillon
  • ½ tablespoon vegetable base
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 2 ¼ cups French-fried onions

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 16

  • Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
  • Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
  • Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
  • Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
  • Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
  • Nutrition

    382 cal.

    • Total Fat: 23g
    • Saturated Fat: 6g
    • Sodium: 500mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 3g
    • Vitamin C: 8mg
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 518mg