Much like mashed potatoes and gravy, green bean casserole has always been a staple on my Thanksgiving dinner plate. Like pretty much everyone else in America, I grew up eating salty, heavy green bean casserole made with cream of mushroom soup and pre-packaged fried onion bits. Not exactly clean and green! These days I?m all about more veggie, less other stuff, which led me to develop this lighter, dairy-free green bean casserole topped with crispy shallots and (surprise!) coconut bacon.

Full disclosure, calling this dish a ?casserole? is kind of a stretch. If you?re looking for a thick, soupy green bean casserole with a few flecks of green, this isn?t it! A light sauce made with sautéed garlic, mushrooms, vegetable broth, and almond milk really gives the starring vegetable the attention it deserves.
If you?re never made coconut bacon, you?re in for a treat. First, it?s critical that you use large, unsweetened coconut flakes, not shredded coconut. The pieces are about the size of a square-shaped quarter, if that makes any sense. I got my coconut flakes at Whole Foods but I?ve also seen them at Trader Joe?s. At any rate, you?ll find them in the baking aisle. Toss them in a bowl with liquid smoke (use more than I suggest below depending on how smoky you like your ?bacon?) and a touch of paprika. Combined with salty, crispy shallots, the topping on this green bean casserole offers so much yummy flavor and texture.

Friends, this is not your mother?s green bean casserole. Lig...