Preheat your oven to 375°F (190°C). Grease a casserole dish with cooking spray or a light coating of oil.

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

Add the halved Brussels sprouts to the skillet and cook for about 5 minutes, stirring occasionally. This will help to soften the sprouts slightly before baking.

In a separate bowl, whisk together the vegetable broth, coconut milk, nutritional yeast, Dijon mustard, smoked paprika, salt, and black pepper. This mixture will serve as the creamy base for the casserole.

Pour the creamy mixture over the Brussels sprouts in the skillet. Stir well to ensure that the sprouts are evenly coated.

Transfer the mixture to the greased casserole dish, spreading it out evenly.

In a small bowl, combine the breadcrumbs with a tablespoon of oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Cover the casserole dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the breadcrumbs are golden brown and crispy.

Remove the casserole from the oven and let it cool for a few minutes before serving. This will allow the flavors to meld together and the casserole to set slightly.

Garnish with fresh herbs, such as chopped parsley or thyme, if desired. Serve warm and enjoy!