Revamped Thanksgiving classic: Sweet potato green bean casserole

Green bean casserole is a classic Thanksgiving side, but usually contains dairy due to the cream of mushroom soup. This vegan version retains the original’s spirit with a homemade cream of mushroom, made with of silken tofu making it higher in protein. Instead of fried onions, this recipe has caramelized onions (which always give great flavor), with breadcrumbs to retain the crunch factor that you would usually get from the fried onions. The addition of sweet potato, another classic Thanksgiving ingredient, makes for a well-rounded, more flavorful dish – but if you want to keep it more classic, feel free to skip that part!

This casserole is delicious, and tested with several non-vegans who loved it! The tofu makes it a great option if you provide a vegan side for a family dinner, but don’t have a protein-rich substitute for the turkey! But really, it makes for a delicious, healthier, thanksgiving side for anyone.

Not sure what silken tofu is? Find out more here! This recipe will not work with regular tofu.

Sweet Potato Green Bean Casserole

Print recipe

Vegan, gluten-free option (use gluten free bread), nut-free option (use nut free milk)

Prep time: 20 minutes
Cook time: 1.5 hours

Ingredients:

• 3 tbsp vegan butter (such as Earth Balance)
• 1 tsp neutral tasting oil + more to brush the sweet potato
• 1 large vidalia onion or 2 sweet onions, thinly sliced
• 1 large sweet potato, peeled and sliced
• 1 pound green beans, ends trimmed
• Florets from 1 small or ½ large cauliflower
• 1 package (12.3oz) firm silken tofu, drained
• 1 cup non-dairy milk
• 1 ½ tbsp nutritional yeast
• 1 tsp salt + more to taste
• 2 tsp cornstarch
• Pinch or freshly ground nutmeg
• 2 cloves garlic, pressed or minced
• 1 package (8oz) cremini mushrooms, finely diced
• 1 tsp dried thyme
• ¼ cup dry white wine
• 2 bread slices
• Black pepper to taste

Directions:

1. Make the caramelized onions:
   1. Melt 2 tbsp of vegan butter over medium-low heat. Add the sliced onion and let cook for about an hour until caramelized, while completing the other steps. Stir occasionally. 
2. Prep the sweet potatoes:
   1. Preheat oven to 425°F.
   2. Spread the sweet potato slices on a baking sheet and brush both sides with oil. Lightly sprinkle with salt. Bake for 40 minutes, turning halfway through.
3. Prep the green beans:
   1. Steam the green beans for 6-7 minutes and transfer to ice water.
4. Make the mushroom soup:
   1. Steam the cauliflower for about 15 minutes, until very soft.
   2. In a blender, add the steamed cauliflower, tofu, non-dairy milk, nutritional yeast, 1 tsp of salt, cornstarch and pinch of nutmeg. Process until completely smooth.
   3. In a large saucepan, heat 1 tbsp of vegan butter and 1 tsp of oil over medium heat.
   4. Add garlic and sautée for 1-2 minutes. Add the diced mushrooms and sautée until soft and water has evaporated. Add thyme and sautée for 30 more seconds.
   5. Add white wine and cook until evaporated. Add the cauliflower mixture and keep over medium heat. When the mixture is hot and starts to boil, reduce to low heat. Let cook for 15 minutes. Add salt and pepper to taste.
5. Make the casserole:
   1. Preheat oven to 350°F.
   2. In a 9×13 inch casserole dish, spread the roasted sweet potato slices. Top with the green beans. Pour the mushroom soup on top and spread to cover all the vegetables.
   3. Put the caramelized onions in paper towels and squeeze out the excess of vegan butter. Spread on top of the mushroom soup.
   4. Put the two bread slices in a food processor and process to get bread crumbs. Sprinkle on top of the casserole.
   5. Bake for 20 minutes.