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Green Bean Casserole

Green Bean Casserole

Carolyn Howe


  • ¼ C flour

  • 3-4 Tbsp. canola oil (or water)

  • 1½ C vegetable broth (or 1½ C water + ½ heaping tsp. “Better Than Bouillon® - No Chicken” base)

  • 1 Tbsp. soy sauce (regular or low-sodium)

  • ¼ C nutritional yeast

  • ½ tsp. garlic powder

  • ½ tsp. onion powder

  • 3-15 oz. cans of green beans, drained (approximately 4 ½ cups)

  • French fried onions, to taste (optional)

Yield: 8-10 servings (½ C)


Preheat oven to 350 degrees F.

Brown the flour in the canola oil. Combine the broth and soy sauce; pour into the pan, whisking constantly. Cook until thickened.

Combine the nutritional yeast with the garlic and onion powders; sprinkle on the gravy. Cook and stir until bubbly.

In a large bowl, combine the green beans and sauce. Stir in some French-fried onions at this time, if desired.

Transfer to a baking dish. Cover and bake for approximately 30 minutes until bubbly. Top with additional French-fried onions; bake uncovered for an additional 10 minutes.

More from the Author:

Howe has gained the reputation of being a “vegan cook extraordinaire.” Here are recipes for two main course and three side dishes that are sure to become favorites.

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