World’s Best Vegan Einkorn Green Bean Casserole Recipe

What is einkorn flour?
Watch our video and find out.

Our vegan green bean casserole will be a staple all year round, and especially during the holidays. You don’t have to be a strict vegetarian or vegan to love it. Of course, you can always make the regular recipe for vegan green bean casserole using all-purpose flour—it’s just as good!

When it comes to green beans, fresh is best for a casserole but you can definitely substitute frozen. Oftentimes, the frozen variety is just as good as the fresh! Also, don’t be intimidated to fry your own onions—the process couldn’t be easier and the results are absolutely worth it!

Einkorn is helpful for those with gluten sensitivities or intolerances and is not intended for those with celiac disease.

Vegan Einkorn Green Bean Casserole Recipe

what you'll need

1/2 large yellow onion
1 cup coconut milk
2/3 cup all-purpose einkorn flour, 3 oz
salt and pepper, to taste
coconut oil, for frying
2 qts water
1 Tbsp salt
1 lb green beans, trimmed and cut into 2" long pieces
3 Tbsp olive oil
1/2 yellow onion, finely diced
2-3 cloves garlic, minced
8 oz mushrooms, sliced
1 tsp kosher salt
2 Tbsp dry white wine, vermouth or sherry
3 Tbsp all-purpose einkorn flour
1 cup vegetable broth
1/2 cup soy creamer
1/2 tsp black pepper

let's do it

Peel and slice onion as thin as possible. Pour buttermilk into a bowl then add onions. Let them soak for 30 minutes to 1 hour then continue with the rest of the recipe. When ready to fry, heat about 1" oil in a saucepan over medium-high heat. Place the flour, salt and pepper in a bowl. Dredge onions in the flour and tap off any excess.
When the oil is hot but not smoking, add a few onions, being careful not to overcrowd them. Watch onions carefully; they will be done in 1 minute or less. Just make sure they’re super crispy! Transfer onions to a paper towel-lined plate then continue until no raw onions remain.
Preheat oven to 350 degrees then place a rack in the center of the oven. Spray an 8" x 8" casserole dish with vegetable cooking spray then set aside.
Place a large pot over high heat then bring water to a boil. Add salt and green beans then cook for 6–10 minutes, depending on desired tenderness. Drain beans then run under cool water to stop the cooking process. Set aside.
Heat olive oil in a large skillet over medium-high heat then add onion. Cook for about 3–4 minutes and then add the garlic and mushrooms. Season mixture with 1 tsp kosher salt and continue to cook for an additional 8–9 minutes until the moisture from the mushrooms has evaporated and the edges become golden brown.
Add wine, vermouth or sherry and cook for about 2 minutes or until completely evaporated. Once the liquid has once again evaporated, sprinkle mixture with flour then stir to combine. Cook flour for about 2 minutes before adding the vegetable broth. After adding the broth, stir to dissolve the flour completely.
Bring mixture to a boil, reduce the heat to medium-low then continue to simmer for about 2 minutes. Stir in the soy creamer and simmer for about 5 more minutes.
Add green beans to the skillet and stir to coat thoroughly in the sauce before transferring to the prepared casserole dish. Bake casserole for 30 minutes, until the edges begin to bubble and the casserole is hot throughout. Top casserole with reserved fried onions then bake an additional 10 minutes until the topping becomes a nice deep golden color.
Remove the casserole from the oven and allow it to rest for 5 minutes before serving.