Step 1

Preheat oven to 350 Degrees F

Step 2

Place potatoes in a steamer and steam until almost tender, 15 minutes. Add beans during last 5 minutes of steaming until tender-crisp.

Step 3

Oil a 2 quart casserole dish and transfer potatoes and beans to dish.

Step 4

Heat olive oil in skillet over medium heat. Add onions and sauté until lightly browned, 9-10 minutes. Add garlic and cook, stirring, an additional 2 minutes.

Step 5

In a large bowl, combine onions and garlic with coconut milk, nutritional yeast, Italian seasoning, 3/4 teaspoon salt, 1/2 teaspoon pepper and cornstarch. Pour over vegetables.

Step 6

Mix bread crumbs with melted coconut oil and remaining salt and pepper. Spoon topping over casserole.

Step 7

Bake for 30 minutes or until crumbs are browned.