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Gluten Free Green Beans with Crispy Onions

Gluten Free Green Bean Casserole

What’s a family holiday meal without the traditional green bean casserole? This gluten-free green bean casserole is sure to please and bring back fond memories. Top with gluten-free fried onions with Parma! and your guests will keep coming back for more.

Gluten-Free French Fried Onions

These are baked and you don’t need to use much oil at all.

Prep time: 20 minutes, cook time: 30 minutes.


  • 1 large onion, sliced and cut in strips
  • 1 cup unsweetened almond milk (I used coconut milk and it worked fine)
  • ½ cup brown rice flour
  • ¼ cup cornmeal
  • ¼ cup Parma! — any flavor
  • 2 tablespoons tapioca starch, or cornstarch
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, or to taste
  • 1 – 2 TBL avocado oil or another safe cooking oil, or cooking spray


  1. Preheat oven 425 degrees F. Line a baking sheet with parchment paper and lightly oil. Soak onions in a bowl of the milk for 5 minutes.
  2. In another bowl, mix rice flour, cornmeal, Parma!, tapioca starch, paprika, garlic powder, cayenne pepper, and salt.
  3. Dip soaked onion strips into breading until well coated. Transfer to prepared baking sheet in a single layer. Repeat until all are breaded. Carefully spread the cooking oil on or spray liberally with cooking oil spray.
  4. Bake for 30 minutes turning halfway or until golden brown and crispy. Remove from oven and cool completely. To store place french fried onions in a sealed container.

Green Bean Casserole

This tasty and satisfying vegan gluten-free green bean casserole topped with the crunchy French fried onion is creamy and flavorful. It makes a satisfying side dish for your Thanksgiving meal.

Prep time: 20 minutes, cook time: 25 minutes


  • 1 pound fresh green beans, trimmed and cut into pieces
  • 1 batch Gluten-Free French Fried Onions

No Mushroom Cream Sauce:

  • 1 cup vegetable broth
  • 1 cup unsweetened almond milk, rice milk, or coconut milk
  • ½ cup raw cashews, soaked for a few hours or soaked 15 minutes in hot water
  • 2 tablespoons Parma! — any flavor
  • 2 teaspoons liquid aminos
  • 1 teaspoon cornstarch, or arrowroot powder
  • 1 teaspoon onion powder
  • 1 clove garlic
  • salt, to taste


  1. Preheat oven 350, lightly oil or spray casserole pan with oil and set aside. 
  2. Cook green beans: bring a large pot of water to boil, add fresh or thawed green beans and cook until tender, about 6 minutes. Remove from stove and pour into a colander to drain. Rinse with cold water, drain and set aside.
  3. Prepare cream sauce: add vegetable broth, cashews, Parma!, liquid aminos, arrowroot, onion powder, garlic and salt to taste. Process until smooth.
  4. Pour sauce into a large saucepan, cook over medium heat until thick, whisking constantly (less than 10 minutes). Remove from heat, stir in green beans and 1/2 cup French fried onions.
  5. Transfer mixture to a prepared casserole pan. Bake for about 10 minutes, top with remaining French fried onions and bake for 10 more minutes.
Give Thanks this year with VEgan Parma!

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