Make-ahead vegan green bean casserole! While turkey tends to get all of the attention, I’m a HUGE fan of a good ol’ green bean casserole. They’re simple yet savory and are among the many healthy dishes you can prepare for any meal or gathering. Sometimes at Thanksgiving, it’s a rare vegetable amongst the indulgent spread, and it feels good to eat a vegetable. 😉 Plus, it’s super easy to sneak even more veggies into this recipe (it’s great with added mushrooms and spinach) and this dairy-free side dish doesn’t use ANY of the canned stuff. You can also make this recipe ahead, which makes it super convenient for busy weeknights and special occasions.

Are you getting excited for turkey day?! I can’t wait! I would love to hear what you’re cooking this year! Today I’m excited to share a vegan green bean casserole you can make ahead of the big day. Be sure to check out the bottom of this post for more of our go-to Thanksgiving recipes!

Make-Ahead Vegan Green Bean Casserole

This make-ahead vegan green bean casserole can be assembled in less than 20 minutes and baked the day of your event or gathering. All you have to do is sauté some mushrooms and garlic, make a simple roux, and stir in the remaining ingredients. As a non-vegan who loves vegan recipes, this one is a home run. It’s super simple and so delicious! Pin this for your next Thanksgiving feast.

Ingredients

– 8 oz sliced mushrooms

– 4 cloves of garlic, minced

– salt and pepper to taste

– 1/4 cup all purpose flour and 1/2 cup vegetable broth

– 2 (14.5oz) cans of green beans. You can also use fresh green beans if you would like. Just trim, boil for 5 minutes, and blanch in cold water.

– 1/2 cup coconut cream (if you don’t want this to have a slight coconut flavor, use 2 tablespoons Kite Hill cream cheese and 1/3 cup almond milk, or other non-dairy milk). We’re making our own vegan version of cream of mushroom soup.

– Salted crispy onions (make sure they’re vegan and/or gluten-free if needed)

This is a delicious, healthy, and EASY side dish- perfect for Thanksgiving and the holiday season. If you’re looking for a no-fail side dish, this is the one. It’s gluten-free, Paleo, high in nutrients, and tastes amazing.

Hi friends! How’s the day going? Hope you’re having a wonderful morning. Yesterday was a whirlwind of fun: Anne and I filmed 3 of the Winter Shape-up videos with Grant. It was so great to catch up with Anne, and also see Grant again. He’s the mastermind behind many of my YouTube videos and also Soli Beat. We cranked through pure strength, strength + HIIT, + warmup video for the challenge. I’m so excited!!

After filming, Anne and I headed over to Fig Tree to grab lunch. I always get scared-stoked to tell visitors about Liberty Station and all it has to offer. “So it has the best coffee shop, a hot yoga studio, a Trader Joe’s, market, brewery, juice bar, basically everything you could wish for.”

I almost always get the portobello mushroom sandwich, but then I saw breakfast on the menu and that happened immediately.

With kombucha:

Anne and I enjoyed lunch (it was so good!) and chatted about all things life and blogging. We hobbled out of there because after filming workouts + sitting for a while, the soreness started to kick in. #buckleup

Last night, one of the worst things that could have happened during Spin happened. (When I got home, I told the Pilot that THE WORST THING HAPPENED while I was teaching and he thought I peed during class so no. Apparently, it was not the worst thing that could happen haha.)

I had to connect to Bluetooth for the music, and once I finally got it connected, I went to start my playlist, and… nothing. It was a blank white screen. I p