1.Preheat the oven 375F/180C

Heat 1 Tsp of olive oil in a large frypan or skillet and add the sliced yellow onion. Fry for 2-3 minutes until the onion is softened and browned. Remove the onion into a bowl and set aside.

Toast the almond meal in the dry frypan/skillet and cook until browned and toasted. Add the toasted almond meal to the bowl of onions along with 1/4 cup of parmesan cheese and1 tsp sea salt. Stir until fully mixed.

In the frypan/skillet heat the remaining 1 Tbsp olive oil, add the mushrooms and cook for 1-2 minutes to soften slightly.

Stir in the minced garlic and the chickpea flour then add the chicken broth and the almond milk and stir until fully combined.

Mix in the remaining 1/4 cup of parmesan and 1 tsp of black pepper, add the cooked green beans and stir until fully mixed.

Place the green bean mixture into an ovenproof dish and spread out evenly, top with the bowl of onion mixture, sprinkling evenly.

Place in the preheated oven for 20-25 minutes, until browned to your liking.