Paleo Green Bean Casserole – Gluten Free, Vegan

This paleo green bean casserole is a gluten-free side dish perfect for Thanksgiving, Christmas, or big Sunday dinners with your loved ones. This is also a great recipe to make if you need to use up a stash of homegrown green beans from the garden.

Green bean casserole has always been one of my favorite foods. Unfortunately, I can’t eat wheat and don’t tolerate dairy well, so that means traditional recipes for this side dish aren’t an option. My recipe for paleo green bean casserole doesn’t taste exactly like the real thing, but I’m okay with that. Sometimes you can’t recreate a classic.

Sometimes I create basic recipes that you can easily upgrade to suit your personal preferences. This green bean casserole recipe is one of them. If you find the original recipe below too bland, jazz it up with additional toppings and spices (warning: some of the ideas below aren’t vegan).

Topping Ideas

  • Crispy bacon crumbles
  • Diced ham
  • Diced jalapenos
  • Fried onions
  • Shredded Swiss or mozzarella cheese
  • Cubed chicken or turkey
  • Bread crumbs

If you like simple side dishes, don’t tweak my paleo green bean casserole recipe. My kids love the recipe as-is, so I usually just add gluten-free panko crumbs, crumbled bacon, and plenty of black pepper to my own portion.

Alright, it’s casserole time!

Begin by adding green beans to a large pot of boiling water. Boil them for 4 to 8 minutes depending on your desired level of tenderness. I usually boil mine for about 6 minutes.

Drain green beans in a colander, and quickly rinse them with cold water to stop them from cooking.

boiled green beans

See that steam rising from the green beans? Be careful.

Saute onions, garlic, and mushrooms in a skillet drizzled with olive oil for 4 or 5 minutes. I like to season my veggies with salt, pepper, and garlic powder, even though I didn’t list that in the instructions.

onions and mushrooms

Prepare your sauce by combining coconut milk, fresh herbs, seasoning, tapioca starch, and a dash of hot sauce. I say “a dash” like I don’t dump a bunch in there when I make this recipe. Ha.

sauce for vegan green bean casserole

Bring sauce to a gently boil, stirring occasionally with a spatula.

Place green beans, onions, and garlic in an ungreased casserole dish.

vegan green bean casserole

Pour sauce over the ingredients.

vegan green bean casserole

Your vegan green bean casserole will look like this before you place it in the oven:

vegan green bean casserole

You can eat some of it before you bake it. I do.

Bake for 15 to 20 minutes at 350 degrees Fahrenheit. Let the casserole cool for 5 or 10 minutes before you serve it. This gives the sauce time to thicken.

vegan green bean casserole

Serve and enjoy!

vegan green bean casserole

Ready to make your own paleo green bean casserole? Here’s my printable, Pinnable recipe:

Paleo Green Bean Casserole - Gluten Free, Vegan
Print Recipe
A delicious gluten-free side dish perfect for holidays or other gatherings.
Servings Prep Time
6 to 8 people 10 to 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 to 8 people 10 to 15 minutes
Cook Time
20 minutes
Paleo Green Bean Casserole - Gluten Free, Vegan
Print Recipe
A delicious gluten-free side dish perfect for holidays or other gatherings.
Servings Prep Time
6 to 8 people 10 to 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 to 8 people 10 to 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Bring a pot of water to a boil and add green beans. Boil for 4 to 8 minutes depending on your desired level of tenderness.
  3. Drizzle a skillet with olive oil and saute mushrooms, onions, and garlic over medium heat for 4 to 5 minutes. Remove from heat and set aside.
  4. Combine coconut milk, rosemary, thyme, garlic powder, garlic salt, black pepper, and hot sauce in a saucepan, then whisk in tapioca starch. Bring ingredients to a gentle boil over medium heat.
  5. Place boiled green beans, mushrooms, onions, and garlic in an ungreased casserole dish. Pour coconut milk mixture over vegetables.
  6. Bake vegan green bean casserole at 350 degrees Fahrenheit for 15 to 20 minutes. Let sit for 5 minutes before serving.
Recipe Notes

Tapioca starch helps thicken the coconut milk mixture. Use 4 tablespoons if you want a thick sauce.

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2 thoughts on “Paleo Green Bean Casserole – Gluten Free, Vegan

  • August 30, 2016 at 5:43 pm
    Permalink

    Love the sound of this! What a great way to make green beans into a big bowl of healthy comfort food, and perfect for the colder weather.

    Reply
    • August 30, 2016 at 5:49 pm
      Permalink

      Thank you, The Whole Ingredient! Summers are brutal in Missouri, so I’m looking forward to fall and winter.

      Reply

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