Accommodating different dietary preferences and requirements is a great way to make guests feel more welcome in your home, and that feeling is what Thanksgiving should really be about. By choosing some key ingredients and taking a few extra steps during prepping, you’ll be able to whip up some fresh takes on green bean casserole that’ll delight the gluten-free and vegan friends and family around your table.
Perennial holiday favorite Betty Crocker actually has a terrific gluten-free green bean casserole that even boasts the essential crunch of crispy fried onions. You’ll prep those tasty onions first by slicing them and coating them with a fluffy batter made of buttermilk, gluten-free Bisquick mix, salt and pepper. After soaking the onions in the milk, drain them in a colander, coat them with the batter and deep-fry them to golden perfection. Once you set aside the crispy onions, putting together the casserole is as easy as stirring up some cooked frozen green beans, cream of mushroom soup, tamari (a gluten-free type of soy sauce) and pepper and baking it, topping the dish with the onions during the last five minutes of baking.
Vegan pals will love this recipe from Minimalist Baker, which forgoes the dairy-heavy cream of mushroom soup in favor of a homemade white sauce with almond milk as its base. It also uses fresh green beans, which you can substitute with canned to save a little time. This vegan Thanksgiving recipe comes together as you saute olive oil, shallot, onion and mushrooms for the base of the "cream" sauce before creating a roux with flour and almond milk. Thin it out with a bit of vegetable stock, add your green beans and voila — you’ll have a casserole that even the omnivores at the party will enjoy.