Updated Green Bean Casserole

In Recipes, Sides, Thanksgiving 2016 by the dirty hippie and the bohemian girl0 Comments

Most everyone has had Green Bean Casserole. You know, the thing your family always made with the condensed mushroom soup, some milk and canned green beans (or fresh, if you were lucky!). We decided it was time to give this recipe a facelift. Our version is vegan and can easily be gluten-free. It’s also got some fun, new ingredients, like hummus and white wine.

This recipe comes together entirely on the stovetop, too. Which means that your valued holiday oven space can be used for cookies or other items. Gotta love that!

As a side, our Updated Green Bean Casserole serves 6 to 8 people. To make it gluten free, omit the French fried onion topping and use some sauteed onions mixed with your favorite gluten-free breadcrumbs, such as Metropolitan Gourmet. This will give it the same onion-y, crunchy effect.

Updated Green Bean Casserole
Serves 6
This updated version of Green Bean Casserole contains fun, new ingredients, like hummus and white wine. Vegan and easily made gluten-free.
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93 calories
16 g
0 g
2 g
4 g
0 g
215 g
154 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 93
Calories from Fat 15
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 154mg
Total Carbohydrates 16g
Dietary Fiber 5g
Sugars 4g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/2 lbs. fresh green beans, rinsed and trimmed
  2. 1/4 cup chopped mushrooms
  3. 1/2 cup onion, minced
  4. 1/2 cup veggie broth
  5. 1/3 cup plain, traditional pre-made hummus
  6. salt, to taste
  7. white pepper, to taste
  8. 1/4 cup plain, unsweetened almond milk
  9. 1/4 cup dry white wine
  10. pinch nutmeg
  11. 1/4 cup arrowroot
  12. French fried onion snacks, as garnish (optional)
  1. In a large pot, boil enough water to cover green beans. When at a rolling boil, add the trimmed green beans and boil for 3 to 4 minutes and then drain immediately. If you wish to keep the color bright green color, blanch the beans - or place them into a bowl of ice water as soon as they are drained from cooking. This stops the internal cooking process and the vivid green will remain.
  2. To make the sauce, use the same empty cookpot and add the chopped mushroom, diced onion and veggie stock. Saute over medium heat for about 4 or 5 minutes and then add salt, white pepper, hummus, almond milk, dry white wine and nutmeg.
  3. Stir together and simmer for about 7 to 10 minutes. Add arrowroot starch and stir until thickened.
  4. Drain green beans from ice bath and add to saucepot. Stir to coat.
  5. Pour into a serving dish or casserole and if desired, top with crispy French fried onion snacks. Serve while still warm.
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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