1 cup good quality mushroom stock OR homemade broth
2 leaves bay
3 teaspoon sprigs thyme plus 1 teaspoon leaves
1 teaspoon sage
1 teaspoon rosemary
1.5 tablespoons liquid aminos
0.5 teaspoon white pepper
2 slices good quality gluten free OR French bread
In a pot, melt 2 teaspoons of the vegan butter over medium heat. Add in the shallot and celery. Cook until the vegetables are softened and translucent, about 7 minutes. Add in the garlic and sauté for another 30 seconds.
Add in the beans, broth, bay leaves, thyme sprigs, sage, rosemary, liquid aminos, and white pepper. Bring the mixture up to a simmer, and simmer until the sauce has thickened and reduced, about 15 minutes.
While the beans are simmering, add the bread, remaining butter and thyme to a food processor. Process until the bread has broken down into breadcrumbs.
Add the reduced beans into a casserole dish. Top with the breadcrumbs and broil in the oven until the top is golden brown, about 2-3 minutes. Watch this step carefully as the breadcrumbs can go from golden to burned very quickly. Serve.