Vegan Casserole with Potatoes and Green Beans

What makes a great family meal?  MUST-HAVE Vegan Casserole with Potatoes and Green Beans made from scratch is clean eating comfort food. Goodbye to processed food casseroles from our childhood and hello to the taste of garden fresh vegetables, creamy sauce and a crunchy topping!

No more mushy, bland and boring casseroles! Crisp green beans and yummy potatoes covered with a light vegan cheesy sauce and topped with bread crumbs will change your mind. Easy to make and perfect for all seasons, this casserole will be devoured in minutes.

What Ingredients Do You Need To Make Vegan Casserole?

Veggies – I always use fresh green beans.  If fresh is not available, make sure you use frozen and not canned.  You want the beans to be crisp.  Choose a potato that stays firm when cooked, such as a russet, red skinned or fingerling.

Nutritional yeast along with light coconut milk makes a creamy delicious vegan sauce.

Seasonings are essential to add more pizzazz to your casserole.  I use my homemade Italian seasoning but feel free to be creative to try your own favorite flavors.

Bread Crumbs with melted coconut oil make a terrific crunchy topping.  You can easily substitute gluten-free bread crumbs.

What Is Nutritional Yeast And WHY Is It A Vegan Cheese Substitute?

Using nutritional yeast instead of dairy based cheese is an easy swap. Nutritional yeast has a cheesy taste and color.  It is completely different than the yeast you would use as a leavening agent.

Nutritional yeast is a yeast grown specifically to be used as a food product. The yeast cells are killed during manufacturing and not alive in the final product.

I love the taste of nutritional yeast and often sprinkle it on top of my food.  Not only is the flavor delicious but it is loaded with protein. Nutritional yeast can be purchased with added Vitamin B12, which provides an additional punch to this healthy food. Try it, you’ll like it!!

How To Make Vegan Casserole With Potatoes And Green Beans

Preheat oven to 350 Degrees F

Place potatoes in a steamer and steam until almost tender, 15 minutes. Add beans during last 5 minutes of steaming until tender-crisp.

Oil a 2 quart casserole dish and transfer potatoes and beans to dish.

Heat olive oil in skillet over medium heat. Add onions and sauté until lightly browned, 9-10 minutes. Add garlic and cook, stirring, an additional 2 minutes.

In a large bowl, combine onions and garlic with coconut milk, nutritional yeast, Italian seasoning, 3/4 teaspoon salt, 1/2 teaspoon pepper and cornstarch. Pour over vegetables.

Mix bread crumbs with melted coconut oil and remaining salt and pepper. Spoon topping over casserole.

Bake for 30 minutes or until crumbs are browned.

TIPS/RECIPE NOTES

• Instead of green beans, you can substitute a vegetable of choice such as broccoli or cauliflower.
• Make gluten-free by substituting gluten-free bread crumbs.
• Let casserole rest for 15 minutes before cutting and serving so sauce will set.
• To Make Ahead: Cover and refrigerate up to 24 hours.  When ready to cook, remove cover and bake.
• To Freeze: Cover casserole tightly to avoid freezer burn.  Freeze up to 3 months. To reheat, first defrost and heat at 350 degrees F until hot.

More Main Dish Recipes

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Vegan Casserole with Potatoes and Green Beans

Ann Neumann

What makes a great family meal?  MUST-HAVE Vegan Casserole with Potatoes and Green Beans made from scratch is clean eating true comfort food. Goodbye to processed food casseroles from our childhood and hello to the taste of fresh vegetables, creamy sauce and a crunchy topping!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine Vegan, Vegetarian

Servings 6 servings

Calories 297 kcal

Ingredients

  

• 2 1/2 cups potatoes peeled and cubed
• 4 cups green beans 2 inch pieces
• 2 tablespoons olive oil
• 1 1/4 cups onion diced
• 2 tablespoons garlic minced
• 1 1/2 cups light coconut milk
• 2 tablespoons nutritional yeast
• 2 teaspoons Italian herb blend
• 1 teaspoon salt divided
• 3/4 teaspoon black pepper divided
• 1 tablespoon cornstarch
• 1 cup bread crumbs I use Panko, gluten free is optional
• 2 tablespoons coconut oil melted

Instructions

 

• Preheat oven to 350 Degrees F
• Place potatoes in a steamer and steam until almost tender, 15 minutes. Add beans during last 5 minutes of steaming until tender-crisp.
  
• Oil a 2 quart casserole dish and transfer potatoes and beans to dish.
• Heat olive oil in skillet over medium heat. Add onions and sauté until lightly browned, 9-10 minutes. Add garlic and cook, stirring, an additional 2 minutes.
• In a large bowl, combine onions and garlic with coconut milk, nutritional yeast, Italian seasoning, 3/4 teaspoon salt, 1/2 teaspoon pepper and cornstarch. Pour over vegetables.
  
• Mix bread crumbs with melted coconut oil and remaining salt and pepper. Spoon topping over casserole.
• Bake for 30 minutes or until crumbs are browned.

Notes

Instead of green beans, you can substitute a vegetable of choice such as broccoli or cauliflower.

Make gluten-free by substituting gluten-free bread crumbs.

Let casserole rest for 15 minutes before cutting and serving so sauce will set.

To Make Ahead: Cover and refrigerate up to 24 hours.  When ready to cook, remove cover and bake.

To Freeze: Cover casserole tightly to avoid freezer burn.  Freeze up to 3 months. To reheat, first defrost and heat at 350 degrees F until hot.

Keyword vegan casserole, vegan casserole with potatoes and green beans