1slicestale sourdough OR a handful of crackerscrushed into crumbs
In a small bowl, combine nutritional yeast, flour, smoked paprika and salt. Add bread or cracker crumbs and mix everything thoroughly together.
Heat a non-stick frying pan on the stove. Add ¾ of the chopped onions into the pan and saute on high heat for 1-2 minutes, or until the onions start becoming translucent. Add the crumb and spice mixture. Keep cooking for further 3-4 minutes, you should notice the mixture getting brighter in colour. Set the contents on the pan aside and place it back onto the stove.
Add the rest of the onion, along with garlic and mushrooms. You’ll notice the mushrooms releasing some moisture, which should make the cooking process easier. Stir fry for 3-5 minutes.
Add green beans, coconut milk and vegetable stock powder. Bring the contents to boil. If the casserole is too watery for your taste, add 1-2 tbsp of cornstarch or arrowroot powder. Once boiling, cook for about 5 minutes.
Finally, transfer the bean and mushroom mixture into a casserole dish and top it with a layer of crispy onions. Bake for until the top layer is nice and crispy, while the creamy mixture is bubbling at the edges (approximately 10-15 mins).