My fondest memories of Thanksgiving are from high school, when I would visit my best friend’s house in the morning to string bags and bags of green beans for their green bean casserole. The truth is, when I was growing up, my family never enjoyed a traditional Thanksgiving dinner. There might be a turkey once every few years and the occasional appearance of mashed potatoes. But there was no green bean casserole, no pumpkin pie, no sweet potato pie, no stuffing, and no going around the table telling everyone what we were thankful for. Instead, we just ate a ton of seafood and Chinese BBQ. But this year, I decided to create my own green bean casserole recipe. I’ve been craving it since Summer. Hope you all enjoy it as much as I do!

For all of you green bean casserole aficionados out there (I’m certainly not one of them), you may notice a few things that are different about my version: It’s vegan. It’s topped with breadcrumbs and not fried onions. There’s red peppers in it instead of the classic cream of mushroom sauce. There’s thyme. I swear, this flavor combination works! Of course, I had to include a bit of onion in the toppings, so I used onion flakes instead of the usual fried onions. As for the breadcrumbs, I didn’t bother to grind them too finely. I like picking out small, crunchy chunks of seasoned bread!

Prep time: 15 mins
Cook time: 30 mins
Serves: 4

For the full recipe, head over to Healthy Nibbles & Bits!

*This was originally published on Lisa’s site. For more from her, visit Healthy Nibbles & Bits.

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