Name: Vegan Green Bean Casserole with Crispy Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup raw cashews, soaked in hot water for 10 minutes; ¾ cup spring water; 1 small yellow onion, sliced & quartered; 2 garlic cloves, finely minced; 2 cups baby bella mushrooms, sliced; ½ tsp dried thyme; 2 tbsp nutritional yeast; Sea salt and black pepper, to taste; 2 cups green beans, trimmed; 1 (15-oz) can chickpeas, drained; 1 tsp avocado oil; ½ tsp garlic powder; ½ tsp onion powder; Sea salt & black pepper, to taste

Jump to Recipe·Print Recipe

This Vegan Green Bean Casserole with Crispy Chickpeas recipe is a healthy take on the classic. It’s the perfect side dish to serve up on a special occasion.

Vegan Green Bean Casserole with Crispy Chickpeas recipe in a casserole dish, sitting on a cutting board.

Who’s a fan of the classic green bean casserole?! Both hands are definitely up for me.

It was actually my favorite side dish growing up & it was about time that I made a plant-based version of it.

While this Vegan Green Bean Casserole with Crispy Chickpeas is a tad untraditional, it’s healthy & handsdown delicious.

This vegan take is created with a creamy + homemade mushroom soup, traditional green beans, and instead of fried onions, we’re making a plant protein swap with crispy chickpeas to top it off.

Don’t just trust me, try me. It’s going to be a hit at any get together!

Why You’ll Love This Vegan Green Bean Casserole Recipe

Comfort Food at its Finest: Super cozy, without the added nonsense. This vegan casserole has it all.
Balanced Meal: With the protein & carbs from the chickpeas, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
Great for Get Togethers: This Vegan Green Bean Casserole with Crispy Chickpeas recipe is the ultimate healthy side dish to serve up on any special occasion.

Healthy Vegan Green Bean Casserole with Crispy Chickpeas recipe in a casserole dish, sitting on a cutting board.

Ingredients

Organic Yellow Onion: A regular medium to large onion works well for the soup.
Organic Baby Bella Mushrooms: I suggest brown, baby bella mushrooms, also known as cremini mushrooms, for the best flavor!
Organic Green Beans: Duh?! Fresh or frozen both will do!
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Cashew Cream: A must-add ingredient to make this creamy green bean casserole.
Organic Additions: Dried thyme, nutritional yeast, sea salt, and black pepper, are the used.
Organic Chickpeas: The typical casserole includes fried green onions, but we’ll be roasting up some crispy chickpea instead to add the perfect amount of crispy texture, fiber, & plant protein!

How To Make

Prep. Preheat the oven to 400 degrees F.
Cashew Cream. Add the cashew cream ingredients to a high-speed blender. Blend until smooth & creamy.
Sauté. Heat a large skillet over medium-high heat, add the onion, mushrooms, and garlic. Sauté for 5 minutes, or until mushrooms begin to sweat down a bit.
Make it Creamy. Stir in the cashew cream and seasonings. Bring the mixture to a boil, then reduce to medium-low and simmer for 3 minutes, stirring occasionally (if the mixture is too thick, add ½ cup spring water to thin out). Remove from heat & stir in the green beans.
Bake Casserole. Transfer the mixture to a casserole safe dish & bake for 25 – 30 minutes. When the casserole is finished baking (lightly browned on top + bubbling) remove from the oven & sit for 5 minutes, to thicken.
Bake Chickpeas. At the same time, add the drained chickpeas, a to a baking tray lined with parchment paper. Toss with the oil & seasonings. Bake for 25 – 30 minutes, flipping halfway.
Serve. Once the casserole is done resting, garnish with crispy chickpeas & serve.

Tips for Making this Healthy Vegan Casserole Perfectly

Drain Chickpeas: Drain your chickpeas before adding to the pan to ensure that they get crispy.
Baking: Don’t forget to toss the chickpeas half way while roasting. This ensures that everything gets baked to perfection.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
Organic Green Beans: Fresh or frozen will both work.
Organic Baby Bella Mushrooms: I suggest brown, baby bella mushrooms, also known as cremini mushrooms, for the best flavor!

Storing & Reheating

Although this Vegan Green Bean Casserole with Crispy Chickpeas recipe is best fresh, it will work for leftovers & meal prep!

Fridge Storage. Transfer to the casserole & chickpeas to separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the casserole & chickpeas to the oven for 10 – 15 minutes, until warmed through.

Vegan Side Dish of Green Bean Casserole with Crispy Chickpeas recipe in a casserole dish, sitting on a cutting board.

More Healthy Vegan Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Green Bean Casserole with Crispy Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Christin Gillespie
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 4 – 6 1x
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

This Vegan Green Bean Casserole with Crispy Chickpeas recipe is a healthy take on the classic. It’s the perfect side dish to serve up on a special occasion.

Ingredients

Scale

Always opt for organic ingredients.

CASHEW CREAM

½ cup raw cashews, soaked in hot water for 10 minutes
¾ cup spring water

CASSEROLE

1 small yellow onion, sliced & quartered
2 garlic cloves, finely minced
2 cups baby bella mushrooms, sliced
½ tsp dried thyme
2 tbsp nutritional yeast
Sea salt and black pepper, to taste
2 cups green beans, trimmed

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
1 tsp avocado oil
½ tsp garlic powder
½ tsp onion powder
Sea salt & black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prep. Preheat the oven to 400 degrees F.
Cashew Cream. Add the cashew cream ingredients to a high-speed blender. Blend until smooth & creamy.
Sauté. Heat a large skillet over medium-high heat, add the onion, mushrooms, and garlic. Sauté for 5 minutes, or until mushrooms begin to sweat down a bit.
Make it Creamy. Stir in the cashew cream and seasonings. Bring the mixture to a boil, then reduce to medium-low and simmer for 3 minutes, stirring occasionally (if the mixture is too thick, add ½ cup spring water to thin out). Remove from heat & stir in the green beans.
Bake Casserole. Transfer the mixture to a casserole safe dish & bake for 25 – 30 minutes. When the casserole is finished baking (lightly browned on top + bubbling) remove from the oven & sit for 5 minutes, to thicken.
Bake Chickpeas. At the same time, add the drained chickpeas, a to a baking tray lined with parchment paper. Toss with the oil & seasonings. Bake for 25 – 30 minutes, flipping halfway.
Serve. Once the casserole is done resting, garnish with crispy chickpeas & serve.

Notes

Drain Chickpeas: Drain your chickpeas before adding to the pan to ensure that they get crispy.

Baking: Don’t forget to toss the chickpeas half way while roasting. This ensures that everything gets baked to perfection.

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.

Organic Green Beans: Fresh or frozen will both work.

Organic Baby Bella Mushrooms: I suggest brown, baby bella mushrooms, also known as cremini mushrooms, for the best flavor!

Storing & Reheating: Transfer to the casserole & chickpeas to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the casserole & chickpeas to the oven for 10 – 15 minutes, until warmed through.