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Vegan Green Bean Casserole

Every year we get together with our friends for a pre-holiday get together. Usually it falls right before Thanksgivings. All of our friends including my family eat meat. I usually make myself something to eat and bring with but last year our friends started bringing vegan side dishes. It’s awesome! Now there seems to be a competition to see who can make the best vegan side dish. This Vegan Green Bean Casserole was the clear winner this year! My friend Netty came up with recipe. I hope you like it!

60 min cook | 10 servings | 10 min prep

Diet Categories:
  • Vegan


  • bags frozen green beans
  • thawed or fresh 2 na
  • sweet onion 1 na
  • stalks celery 5 na
  • veg bouillon cubes (edward & Sons not Chick 2 na
  • celery seed 1 pinch
  • Tofutti Sour Cream 5 ounce
  • corn starch 4 tbsp


  1. puree or finely chop onionsautee in oil until slightly carmelized (15min)puree or finely chop celeryadd to onion
  2. cook 5 more minutesadd celery seeddissolve 2 cubes in 1 1/2 cups waterslowly add to onion and celery
  3. stirringadd sour cream
  4. blending with forkadd corn starch 1 tbsp at a time
  5. blending with fork to dissolve
  6. or a hand mixer
  7. put green beans in a 9 x 13 baking dishtop with mixture and mix wellbake at 350 for 15 minutes
  8. add French's onions
  9. mixing in slightlybake 15 more minutes or until bubbly (if it's not bubbly after 30 minutes drop temp to 300 so onions don't burn. 15 more minutes should do it)