In my house, we have the staple food for Thanksgiving, if you will. I can imagine that most of you will do the same. Mashed potatoes, mung bean casserole, sweet potatoes, cornbread sauce, to name a few.

I will add something different to the mix from time to time. Moreover, we increasingly see friends and family members sticking to a specific diet plan or diet. I came up with a recipe that may not only be popular with people who eat plant-based diets, but I dare say that anyone on the table will like it.

I layered the mashed potatoes and beaten them with vegetable broth and plant milk. Then there is a layer of onion and mushroom gravy with the most silky, rich flavor. Next, I added green beans to get a lot of protein. Then I put a layer of sourdough bread cubes on top. I scooped up extra vegetable broth and soaked it in sourdough to make a delicious layer of toast.

Many things can be easily replaced as long as you have other favorites. But I also feel that this combination creates a great way to serve casseroles, in a new way to include some traditional and seasonal favorites. My inspiration came from Joanna Gaines’ Friendsgiving casserole recipe, which consists of chicken instead of vegetables and, if I remember, a lot of butter and sour cream. This sounds pleasant, but this version for plant eaters is full of just as much flavor.

This is a good portable casserole that can be taken to other people's homes or for work lunches.

When you start planning a Thanksgiving meal, keep it traditional, but have some surprises. Enjoy freshly prepared food.

Note: This is even a good way to use Thanksgiving leftovers.

2 cups vegetable milk, such as soybeans, divided

1 onion, peeled, cut in half, and thinly sliced

8 ounces mushrooms, stalked and diced

1 small bag of frozen green beans, thawed

Preheat the oven to 350° F. Spray a 9 x 13 inch baking pan with nonstick cooking spray.

Cut the sourdough bread into 1-inch cubes. If the bread is soft, place it on a baking sheet and let it dry while the oven is preheating.

Scrub, peel and dice potatoes. Put in a medium-sized saucepan and cover with water. Cook over medium heat until the fork is soft, 20 to 25 minutes. Drain the water, add 1 cup milk, 1/2 to 2/3 cup vegetable broth, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mash it with a potato masher until it becomes smooth and creamy, adding more liquid if needed.

Spread the potatoes on the bottom of the prepared baking pan.

Heat a large nonstick pan over medium heat. Add the onions and mushrooms, and burn them slightly without stirring. Once they start to brown, add one or two tablespoons of vegetable broth, stir and remove from the frying pan. Continue to cook over medium heat until the onion starts to become translucent, about 5 or 6 minutes, adding more soup as needed, stirring occasionally. 

Sprinkle with flour and stir until the onions and mushrooms are coated in flour. Add the remaining salt and pepper, and stir in the sesame paste. Add 1 cup milk and 1 1/3 cup vegetable broth. Continue to stir until smooth. Pour the gravy on the potatoes.

Next, spread the thawed peas, and then put dry bread cubes on top. Stir the poultry seasoning into the remaining broth and distribute it evenly on the bread cubes.

Bake in a preheated oven for 30 minutes. If necessary, serve hot and drizzle with fresh sage.

ANGELINA LARUE is a food writer, recipe developer and author of "Entire Mexican Enchiladas Fresh and Nutritious Southwestern Food".