More About This Recipe
Even though it might seem a long way away, Thanksgiving is right around the corner – waiting to peek-a-boo and stress everyone out, then put them in a food coma.
One thing that might add to the mix is the growing number of family members that are either vegetarian or vegan. I’ve got a little help for that with one of my favorite Thanksgiving sides: Green Bean Casserole. But this version’s been veganized!
We’re going with almond milk for creaminess and Green Giant canned green beans (because I can only eat green bean casserole with canned beans). There are also some mushrooms that’ll get their roast on in the oven to up the flavor, because I LOVE ROASTED MUSHROOMS.
Bake for 15 minutes and then it’s straight to the Thanksgiving table – or any dinner table, in fact. November’s vegan month, so go out and try something new!