Go Back
Vegan Green Bean Casserole Salad
Prep Time
10 mins
Cook Time
10 mins
rest time
20 mins
Total Time
30 mins
Course: Salad
Cuisine: vegan
Servings: 4 People
Author: Michael Monson
The “Base”:
  • 12 ounces or about 1 cup firm silken tofu (such as Mori-nu)
  • 2 teaspoons Better Than Bouillon No Chicken or enough bouillon to make 2 cups of broth
  • ½ lemon juiced
  • ¼ teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • Splash of soy or almond milk
  • 1 tablespoon Bragg’s Liquid Aminos or salt to taste
  • 1 teaspoon chopped garlic
  • 2 tablespoons nutritional yeast
For the salad:
  • 1 batch of the“base”
  • ½ cup diced sweet onion
  • 1 lb. french style green beans trimmed.
  • 1 cup or more french fried onions, divided
  1. Spread the French Fried onions a baking sheet, lightly toast at 375 degrees Fahrenheit for about 5-10 minutes, or until golden and crispy. If using fresh green beans, blanch the the trimmed beans in boiling water for about 1 to 2 minutes. Shock the beans an ice-water bath, and then dry them completely. If using frozen green beans, defrost the beans in cool water and then dry completely.

  2. Add the beans to a bowl with about ¾ cup of the french fried onions, and the remaining ingredients. Toss to coat. Chill until ready to serve*. Top with the remaining toasted onions just before serving.

Recipe Notes

*The french fried onions that you mix in will get soggy after a while. It’s best to make this dish just before serving, or hold off on adding the onions, and stir them in at the last minute.