Bright Green beans:

1. Take a big pot, fill it with some salted water and boil frozen beans at medium heat for about 3 minutes.
2. To cool them quickly, plunge legumes in a bowl with iced water.
   (This is key for bright green and crunchy beans.)
3. Then transfer legumes into a bowl and put aside.

Crunchy onion topping:

1. Heat 1 tablespoon of olive oil in a pan and sauté onions and garlic for 5 minutes.
2. Add a dash of date syrup and let it cook for another 5 minutes.
3. Then add sautéed vegetables to the bread crumbs and mix well.
4. Set aside.

Creamy mushroom sauce:

1. Use the pan again, heat another 1 tablespoon of olive oil and stir-fry mushroom quarters.
2. After about 7-10 minutes sprinkle the mixture with 3 tablespoons of whole grain flour and let it fry for another minute.
3. Add a large dash of (plant) milk and stir well to prevent lumps from forming.
4. Then pour in the soy cream (or cauliflower puree) and continue stirring steadily to prevent clumping.
5. Let it simmer for 3-4 minutes.
6. Taste it with salt, pepper, nutmeg and paprika.

Combining and baking:

1. Combine the green beans with the creamy mushroom sauce and pour it in an ovenproof dish.
2. Bake it in the oven for 15 – 20 minutes at 180 °C /360 °F.
3. Then take out the dish briefly, sprinkle with the onion and bread crumbs mixture and bake the bean casserole for another 10 minutes.
4. Serve it warm.