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Vegan Green Bean Casserole in the Slow Cooker (Vegan, Gluten Free, Vegetarian)

The Herbeevore
This easy vegan green bean casserole recipe is made in the slow cooker and perfect for a meatless Thanksgiving - an be made vegan as well.
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  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 8 ounces crimini mushrooms diced
  • 1 lb Fresh green beans end trimmed
  • 1 cup frozen cut green beans
  • 3 cans french cut green beans drained and rinsed
  • 1 10.5 ounce can Vegan Cream of Mushroom soup
  • 1 cup almond milk or other milk alternative
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon onion powder
  • 1/2 cup seasoned breadcrumbs
  • 2 cups French’s fried onions divided


  • In a large pot, heat the olive oil until shimmering on medium heat.  Add the onion, garlic, and mushrooms, and saute on low for 8 minutes.  Transfer to a slow cooker.
  • In the same pot, fill with 4 cups water and bring to a boil.  Add the fresh green beans and frozen green beans, and cook for 5 minutes.  Beans should be a bright green color and slightly al dente.  Drain, and add beans to the slow cooker.
  • Add the rest of the ingredients to the slow cooker: cream of mushroom soup, almond milk, Worcestershire sauce, onion powder, breadcrumbs,  and 1.5 cups of the friend onions (reserve a half cup of the green beans for top of casserole later).
  • Mix and cook on high for 3-4 hours, until bubbling.
  • Optional Step - Grease a 13 x 9 casserole dish and transfer green bean mixture into dish.  Top with remaining fried onions, and broil for 5 minutes until the top begins to crisp.
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