This green bean casserole is the perfect side to any holiday meal. The aspect of this dish that makes it so stellar and so perfect is the homemade Japanese-inspired vegan cream of mushroom soup. It may sound a little strange, but the Asian ingredients give the bulk of this dish a depth that is absolutely delicious. This is a truly comforting casserole that people will love to eat. It's deep and rich, and creamy yet crunchy. It's incredible. No one is going to be able to pull out those Japanese ingredients, but they will be able to tell that this dish is well-rounded in flavor.

Poblano and Veggie Bacon Green Bean Skillet Casserole [Vegan]

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  • 1 cup dried Shiitake mushroom caps
  • 3/4 cup hot water
  • 1/3 cup raw cashews
  • 1/2 cup water
  • 1 1/2 tablespoons vegan butter
  • 1 1/2 tablespoons all-purpose flour
  • Salt, to taste
  • 1 tablespoon mirin
  • 3 teaspoons olive oil
  • 2 cups roughly chopped fresh mushrooms (like Cremini or White Button)
  • 1/4 cup small diced onion
  • 4 slices vegan bacon, diced small
  • 1 poblano pepper, small diced
  • 1 pound frozen green beans
  • 1/2 cup unsweetened non-dairy milk
  • 2 cups crispy fried onions


  1. Preheat your oven to 350ºF. Place the Shiitake mushroom caps in a heatproof dish with the hot water, and allow them to soak for 20 minutes. Meanwhile, prepare the cashew cream.
  2. Grind the cashews into a soft powder using a nut or clean coffee grinder. Be careful not to get overzealous, or you’ll find yourself with cashew butter. Add the cashew powder, and remaining water to a small saucepan over medium heat. Whisk the mixture continuously until it begins to thicken. Once the mixture reaches a thick sauce consistency, remove it from the heat.
  3. Once the Shiitake mushrooms have soaked for 20 minutes, remove them from the hot water (now called dashi), and roughly chop them into small pieces. Set the mushrooms aside for now.
  4. Melt the vegan butter in a saucepan over medium heat. Add the flour and whisk the mixture to combine. Slowly whisk in the dashi and continue to whisk until the mixture is completely combined and thickened. Whisk in the cashew cream, and continue to whisk until it thickens slightly more. Whisk in the mirin, and remove the cream of mushroom soup base from the heat. Salt to taste, and set it aside for now.
  5. Whisk in the cashew cream,and continue to whisk until it thickens slightly more. Whisk in the mirin and remove the cream of mushroom soup base from the heat. Add salt to taste and set it aside for now.
  6. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the onions, and cook them, stirring often, until they just begin to soften, about 3-5 minutes. Add the fresh mushrooms, chopped Shiitakes, and a couple pinches of salt, and cook the mixture, stirring often, until the mushrooms have released their liquids, and start to brown. Once done, carefully transfer the vegetables to the cream of mushroom soup base. Taste the mixture for salt, and put it aside.
  7. Return the skillet to medium heat, and add the remaining oil. Once the oil is hot, add the poblanos and vegan bacon and cook the mixture until the peppers begin to soften, just a few minutes.
  8. Add the green beans to the skillet, and use tongs to carefully toss them with the peppers, vegan bacon, and oil. You don't need to fully cook the green beans, you just need to heat them up and cook out some of their moisture. Continue to cook and toss the green beans for just a few minutes.
  9. Remove the skillet from the heat. And a couple pinches of salt and 1 cup of the crispy fried onions to the green beans, and toss them to combine. Add the cream of mushroom soup and non-dairy milk, and carefully fold the ingredients to combine. Top the casserole with the remaining crispy fried onions.
  10. Cover the casserole with foil, and place it in the oven to cook for 20 minutes. Remove the foil, and cook for an additional 5.
  11. Serve warm by itself or with a big meal.


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