Vegan Green Bean Casserole

This is another for real vegan recipe, not a vegan-except-for-the-chicken kind of recipe.
I love Green Bean Casserole, but I haven't eaten it because it's generally a canister of French's French fried Onions on a can of Campbell's Cream of Mushroom soup & a can of Green Beans.

Enter the pawl-diet-friendly substitutions:
Leeks.
Cut the tail off.
Chop.
Mix with Bread Crumbs & Flour.

Bake, between 350 & 400 or whatever.
Keep an eye on it, it burns easy. And stir it occasionally. Also add a bit of Oil.

While the Leeks are baking, nip & chop the Beans.

This step is probably unnecessary, (actually it is, I baked it once after this without pre-cooking the beans and it turned out fine, but whatever)... Saute Garlic.
Add Beans.
Lightly Saute.

Chop Shiitake Mushrooms.

Combine everything (except the Leeks) in a baking dish.
1 can Coconut Milk to 1/4 Cup of Nutritional Yeast.
Season.
Cover & bake for about 40, 45 minutes.

I kinda quit taking pictures at this point, except for the Leeks.
They kinda got burnt. I used the oven downstairs, and it's an unconventional oven. Plus other people were in the upsatirs kitchen, including my Sister!
Things were a bit chaotic.

This was one of my contributions to the Thanksgiving dinner.
I also made Cranberry Sauce...

And these re-fried mashed potatoes.

Two other people brought green bean casserole. One girl bought all of her ingredients at a convenience store for under $3: 1 Can Cream of Mushroom Soup, 1 Can Green Beans and, instead of the french fried onions... 1 bag of sour cream & onion Chips.

Classic.

Anyway...
After it's done baking, sprinkle the burnt...browned leeks on top.

Viola.