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Vegan Mushroom Casserole Recipe

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This recipe for Vegan Mushroom Casserole, by , is from The Lovell Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Lovell


8 oz Mushrooms (diced)
large Onion (diced)
3-4 cloves Garlic (minced)
⅓ cup Vegetable Broth (low sodium)
2 Tbs Flour
cup Vegetable Broth (low sodium)
2 Tbs Soy Sauce (low sodium)
tsp Salt, Pepper, Onion Powder,
cup Almond Milk (unsweetened)
2 cans French Style Green Beans (no salt added) (15 oz cans)
⅔ cup French fried onion rings (optional)

Preheat oven to 350 degrees.

Wash and slice the mushrooms and add to a large stew pot.
Chop the onion, mince the garlic, and add both to the pot.
Stir in 1/3 cup of the veggie broth and simmer until veggies are soft.
Whisk the flour into the remaining 3/4 cup of veggie broth and add to mix along with the almond milk.
Add the soy sauce, seasonings, and onion rings (if using).
Note: A healthier alternative would be air fried onions.
Simmer on low heat until nice and thick.
Rinse and drain the green beans and stir them into the soup.
Simmer for 5 minutes until bubbly.
Carefully pour mixture into an oven safe casserole dish.
Bake at 350 for 15 minutes.
Remove from oven and sprinkle remaining onion rings on top.
Bake for another 5 minutes until topping is brown and crispy.




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