Step 1

Preheat oven to 350 degrees.

Step 2

Wash and slice the mushrooms and add to a large stew pot.

Step 3

Chop the onion, mince the garlic, and add both to the pot.

Step 4

Stir in 1/3 cup of the veggie broth and simmer until veggies are soft.

Step 5

Whisk the flour into the remaining 3/4 cup of veggie broth and add to mix along with the almond milk.

Step 6

Add the soy sauce, seasonings, and onion rings (if using).  Note:  A healthier alternative would be air fried onions.

Step 7

Simmer on low heat until nice and thick.

Step 8

Rinse and drain the green beans and stir them into the soup.

Step 9

Simmer for 5 minutes until bubbly.

Step 10

Carefully pour mixture into an oven safe casserole dish.

Step 11

Bake at 350 for 15 minutes.

Step 12

Remove from oven and sprinkle remaining onion rings on top.

Step 13

Bake for another 5 minutes until topping is brown and crispy.