Recipe adapted from Sweet Pea Chef


  • 13 ½ x 9 ½ baking dish
  • Large stock pot
  • Colander
  • Large bowl filled with ice water
  • Large skillet
  • Measuring cups and spoons
  • Medium mixing bowl
  • Whisk
  • Large spoons for mixing


For the green beans:

  • 1.5 – 2 lbs. fresh green beans, trimmed

For the crispy onion topping:

  • 1 tbsp. olive oil
  • 1 large yellow onion, thinly sliced
  • ½ C. almond meal (or flour of choice)
  • ¼ C. parmesan cheese, grated (more if
  • ¼ tsp. sea salt

For the mushroom sauce:

  • 1 tbsp. olive oil
  • 8-10 medium cremini mushrooms, thinly
  • 4 cloves garlic, minced
  • 3 tbsp. chickpea flour (or flour of choice)
  • ½ C. low sodium vegetable broth
  • 1 C. unsweetened almond milk
  • 1/3 C. parmesan cheese, grated
  • ½ tsp. salt
  • ¼ tsp. ground black pepper


  1. Preheat oven to 375°. Spray a baking dish with cooking spray and set aside.
  2. Bring a large stockpot of water to a boil. Add green beans and boil for 4-5 minutes, or until
    almost tender, but still slightly crisp. Drain and transfer to a bowl filled with ice water to stop
    them from cooking more.
  3. To make the crispy onion topping, start by heating olive oil in a large skillet over medium high heat until hot. Add the onions and cook, stirring occasionally for 5-8 minutes or until they are tender and starting to brown. Remove from skillet and place into a medium mixing bowl.
  4. In the same pan used to cook the onions, add almond meal. Cook, stirring frequently for 3-5 minutes, or until almond meal starts to turn slightly golden.
  5. Remove from heat and transfer the toasted almond meal to the bowl with the onions. Stir in the ¼ C. parmesan cheese and salt and mix until well combined.
  6. In the same pan, heat a little more olive oil until hot and add the mushrooms. Cook for 4-5 minutes, or until they are tender, stirring occasionally.
  7. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently.
  8. Sprinkle the chickpea flour over the mushrooms and stir to combine.
  9. Add vegetable stock and whisk until smooth.
  10. Whisk in the almond milk and bring the mixture to a simmer. Let cook for 5-7 minutes, or until thickened.
  11. Stir in the remaining 1/3 C. parmesan cheese, salt, and pepper until the cheese is melted.
  12. Transfer the green beans into the pan with the mushroom sauce and toss until combined.
  13. Pour the green bean mixture into the prepared baking dish and top with the crispy onion topping.
  14. Place in the oven, uncovered, and bake for 25-30 minutes, until the top is golden brown