Vegan Green bean casserole with crispy top

Ingredients

• 300 g Green beans, sliced
• 120 g Champignons, fresh, sliced
• 700 ml Vegetable stock
• 50 ml Water
• 50 ml Coconut milk
• 40 g Coconut oil
• 60 g Bread crumbs
• 2 pcs Shallots, fresh, cut in rings
• 120 g Almond flakes
• 1 tbsp Cayenne pepper
• 2 tsp Fresh ground salt

Method

1. Preheat the oven to 180°C.
2. Melt the coconut oil in a large skillet, reserve half a tablespoon of it.
3. Cook the shallots and mushrooms in the coconut oil, sauté them.
4. Add the water and coconut milk, boil it, then blend to smooth with the blender.
5. Pour vegetable stock in sauce pot and heat over medium-high heat.
6. When it starts to boil, toss in green beans.
7. Cook for 10 minutes then drain.
8. Combine beans with mushroom soup and spices.
9. Stir well.
10. Pour into a greased baking dish.
11. Bake for 20 minutes.
12. Sprinkle bread crumbs all over bean casserole.
13. Bake for 10 minutes or until bread crumbs are brown.
14. Decorate it with the almond flakes.
15. Serve while still hot.