Directions

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1. Preheat oven to 375°F. Bring a large pot of water to a boil. Grease a large casserole dish with olive oil and set aside.
2. Add the green beans to the pot of water and boil for 4-5 minutes, until almost tender but still crisp. Drain the green beans and transfer to a bowl of ice water to stop the cooking process. Drain after a few minutes in the ice bath and set aside.
3. To make the crispy onion topping, heat the olive oil in a large pan over medium-high heat.
4. Add the thinly sliced onions and cook, stirring occasionally, for 5-8 minutes, until they are tender and starting to brown. Remove from heat and transfer to a medium mixing bowl.
5. Add the almond meal to the same pan you used to cook the onions. Cook, stirring frequently, for 3-5 minutes, until the almond meal turns lightly golden. Watch closely as it will burn quickly.
6. Remove from heat and transfer to the bowl with the onions. Add the grated parmesan and sea salt. Toss until well combined. Set aside.
7. For the mushroom sauce, heat the olive oil in the same pan, then add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until tender.
8. Add the minced garlic and cook for another minute, until fragrant.
9. Sprinkle the chickpea flour over the mushrooms and stir to combine.
10. Slowly whisk in the chicken broth and mix until smooth.
11. Whisk in the almond milk and bring to a simmer. Let simmer for 2-3 minutes, or until thickened.
12. Stir in the grated parmesan, sea salt, and pepper. Mix until the cheese is melted.
13. Add the green beans to the mushroom sauce and toss until the green beans are well coated.
14. Pour the green bean mixture into the prepared baking dish and evenly spread the crispy onion mixture over the top.
15. Bake, uncovered, for 25-30 minutes, until the top is golden brown.