Step 1

Preheat the oven to 375F and set a 8×8″ (or similar sized) casserole dish to the side.

Step 2

Onions: Bring a large, nonstick pot to medium-high heat and add the onion along with 1-2 tablespoons of water. Stir the onions occasionally; you will notice the edges of the onions starting to brown, as well as brown marks on the bottom of the pan. Continue dry searing the onions for 3-5 minutes, then deglaze the pan with 1 tablespoon of tamari and reduce the heat to medium-low. Use a wooden spoon or spatula to scrape off the brown bits on the bottom of the pot.

Step 3

add the mushrooms and garlic to the pot and sauté for 2-3 minutes. Then, add the nutritional yeast, thyme, smoked paprika, and black pepper to taste. Stir well and let the spices toast for 1-2 minutes. While toasting, whisk the chickpea flour and plant milk together until smooth. Add the milk mixture to the pot and stir well. Increase the heat to high and bring the soup to a boil, then reduce the heat to medium-low and simmer for 3-5 minutes, stirring occasionally; the soup should noticeable thicken. Turn off the heat and stir in the green beans.

Step 4

Mix the almonds and tamari together in a small bowl, until evenly coated.  Transfer the creamy green bean mixture to the casserole dish, then top evenly with almonds. Place the dish on the top rack of the oven and bake for 25-30 minutes; the mixture should be browned on top and bubbling when it is finished, but it will appear slightly liquid-y. Remove from the oven and let set for at least 5 minutes before serving as desired.

Step 5

this recipe is best served fresh, but leftovers will keep in the fridge for up to 5 days.