GF Vegan Green Bean Casserole

December 2, 2020
Does this happen to you as well, when as an adult you try again the dishes you did not like as a child and you have no idea why you didn't like it? Maybe it was the green bean itself, or just the fact that it is called green and kids usually rebel against anything green, that made me dislike this green bean casserole? We will never find out, but it surely made it back to my favorites list. You can use frozen or fresh/canned veggies, green or yellow green beans or mix them, as I did for this version, either will be super delicious.
vegan green bean casserole on a plate on a table

GF Vegan Green Bean Casserole

Recipe Type: Appetizers Hearty Entrees
utensils YIELDS 3-4 servings
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  • 400g yellow wax beans or green beans
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small cauliflower
  • 1 tbsp red pepper powder
  • 1 tsp cumin powder
  • 1 tsp parsley
  • 1 tsp marjoram
  • 1 tsp pesweet pepper paste
  • 1/2 tbsp coconut oil
  • 100 ml water
  • salt, pepper to taste
  • 300g rice
  • 150 g vegan cheese, shredded
  • 200 ml vegan sour cream
  • 1 tbsp olive oil
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1. Preheat the oven to 160°C.

2. Start by preparing your rice as per package instructions.

3. Meanwhile slice the cauliflower to florets, place it in a blender and blend it to small pieces, similar to rice.

4. Transfer it on a parchment paper placed on baking tray, season with salt and drizzle with a tiny dash of olive oil.

5. Place it in the oven and bake for about 15-20 minutes.

6. Once cauliflower is done, start the next step.

7. In a saucepan heat up the coconut oil and add onion and garlic, sautée until fragrant. Add cauliflower, herbs and spices, pepper paste, water and let it cook over small heat.

8. Mix the vegan sour cream with salt and pepper, if needed add a little water to it to make it spreadable.

9. In a casserole pan, start to layer first with rice (so the casserole won’t burn down), then mix in the leftover rice with the cauliflower.

10. Add a thin layer of rice-cauliflower mix, green beans, rice-cauliflower mix, green beans, rice-cauliflower mix. Of course depends on your taste how many layers you’d like to have.

11. Make the last layers from vegan sour cream and top with shredded melty vegan cheese.

12. Bake it on 180°C for about 20 minutes or until the cheese melted and turns golden.

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Photo: Imola Toth


Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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