Disclosure: There may be some affiliate links in this post and I may receive commissions for purchases made through links in this post, not all links are affiliate links, some are just to more Information about the topic. Thanks for supporting The Love Feast Kitchen 

Ingredients 

Yield 2

2 1/2 cups whole green beans
1 cup chickpeas
1/4 of a large onion sliced into strips
1/3 cup water, non dairy milk or chicken broth
1 tbsp nutritional yeast
1/2 tsp salt or to taste
1/4 tsp paprika
2-3 sliced mushrooms

Crumb topping
1/2 cup gluten free flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp coconut cream
2-3 tsp water 

1/2 tsp onion powder

1/4 tsp garlic powder

Directions 

In a 6.75 by 7.75 Pyrex Petite Pan, add the green beans. In a blender, add the chickpeas with the non-dairy milk. Add in the nutritional yeast, salt, and paprika. Blend until smooth.

Combine the dry ingredients for the crumb topping. Add in the coconut cream and cut in with a fork. Add 2-3 tsp water and mix until coarse crumbs form.

Place on a baking sheet lined with parchment and bake at 350°F for 10 minutes. Sprinkle the crumb topping over the green beans. Place back in the oven for 15 minutes until heated through.

Enjoy

 < Strawberry & Granola Oatmeal                                                                                                                                           Chickpea Bread >