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+ servings

Vegan Miso Green Bean Casserole

Course Side Dish, Thanksgiving, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 -8
Calories 178kcal


  • Cream Sauce
  • 2 tablespoons white miso paste
  • ¼ cup cashews
  • ¾ in. ginger cut into small pieces
  • 2 teaspoons sesame oil
  • 3 tablespoons rice vinegar
  • ¼ cup water or more depending on desired consistency
  • 1 Ib. fresh green beans trimmed
  • 2 teaspoons canola oil
  • 2 teaspoons minced garlic
  • 3-4 medium shallots diced
  • 8 oz cremini mushrooms sliced
  • 1 cup edamame
  • ½ cup dried cranberries
  • season with salt and pepper


  • Preheat oven to 400 degrees. Cook green beans in a large pot of boiling water for about 4-6 minutes, or until tender and crisp. Drain immediately and rinse in cold water.
  • In the meanwhile, prepare the sauce. Add all the ingredients except water into a food processor and pulse until cashews are chopped. With the machine running, slowly add in water.
  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallots and cook, stirring occasionally, until translucent and fragrant, about 2 minutes. Add mushrooms and cook until they give up some of their liquid, about 4-5 minutes. Remove from heat and stir in cooked green beans, edamame, and cranberries.
  • Gently toss the green bean mixture with cream sauce. Season with salt and pepper to taste. Pour into a 9x13 in. baking dish coated with cooking spray.
  • Bake in the oven for 15-20 minutes. Serve immediately.


Calories: 178kcal | Carbohydrates: 22g | Protein: 9g | Fat: 7g | Sodium: 273mg | Sugar: 9g