Step 1

Soak the onions in milk for about 5 - 10 minutes.

Step 2

In the mean time, whisk together the flour, salt and pepper in a bowl. When the onions are soaked coat them in the flour mixture.

Step 3

Heat about 1/2 an inch of oil in a deep skillet, over medium-high heat. When hot fry the onions in batches until golden brown. Remove from oil and drain on a plate covered with paper towel.

Step 4

Bring a pot of water to a boil, and boil the green beans for just 5 minutes. Drain and rinse with very cold water and set aside. The cold water helps keeps the bean bright green and pretty.

Step 5

Heat vegan butter in a skillet over medium-high heat. Add the mushrooms, salt and pepper and sauté for about 5 minutes until the mushrooms have shrunken and mushroom juices appear. Add garlic and nutmeg and cook for another minute.

Step 6

Sprinkle flour over the mushrooms, stir and cook for another minute. Stir in the vegetable broth, coconut milk, and non-dairy milk. Cook for about 10 minutes until sauce has thickened to a creamy consistency that sticks tothe back of a spoon. Add in the green beans and heat through.

Step 7

Top with onions and serve hot.