Turn a classic Thanksgiving side dish, into a wfpb main dish, with lentil gravy, crispy croutons and no heavy cream. The sauce is my 10 minute gorgeous vegan gravy.
This recipe is easily adjusted to be low FODMAP by using gluten free bread.
Heat the oven to 375 degrees F. Take out a large sized casserole dish, no lid required.
Bring a large pot of water to a boil with a large pinch of salt to season the beans nicely; add the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven.
Prepare a batch of my 10 minute lentil Gorgeous Vegan Gravy.
Drain and put the green beans into the baking dish, pour the lentil gravy over top and stir to cover the beans.
Prepare topping: in a small bowl, combine chives, sage, thyme, rosemary, almond flour, pepper, and salt.
Prepare croutons: Toast whole grain bread, pile on a cutting board, and cut into medium sized squares, with a long bread knife. Bread with seeds or crunchy bits in it adds another lovely texture element if you have any. Use wheat free (low FODMAP) or gluten free bread if desired.
Top beans with the croutons, and sprinkle the herb mix overtop.
Bake uncovered, until everything is hot and bubbling, about 20 to 25 minutes.
Fresh herbs add amazing flavour, but dried herbs work also!
Adapted from Tyler Florence.