Wild Mushroom Vegan Green Bean Casserole

1 First, clean and trim your green beans. Snap the ends off, then snap in half or in thirds so they are in bite sized pieces. 
2 Now, steam the green beans, either in a steamer, or if you don't have one, in a pot with just about an inch of water at the bottom. Steam the green beans for 8-10 minutes or until they are soft, but still have a snap to them. You don't want them to get too soft. Set them aside in a large mixing bowl.
3 Preheat the oven to 350 degrees.
4 Now, heat the olive oil on medium high in a large non-stick skillet. Add the mushrooms and garlic.
5 Saute the mushrooms and garlic, reducing heat as needed until they are nice and brown. After about 5 minutes, season them with a few pinches of salt and pepper then continue to saute. It will take about 10-12 minutes to get them brown and juicy. Scoop the mushrooms and garlic into a bowl and set aside.
6 Then, in the same skillet, add the vegan butter and heat on medium. Once it has melted, add the flour and whisk to combine and form a roux. Simmer the roux for a minute, then whisk in the non-dairy milk, a few pinches of salt and pepper and the nutmeg if using.
7 Continue to whisk, making sure there are no lumps, for about 3-5 minutes or until the sauce has begun to thicken.
8 Add the mushrooms and garlic back to the skillet with the cream sauce. Stir to combine. Taste and adjust seasoning. Let simmer for another minute or two until it is nice and thick.
9 Now, pour the mushroom cream sauce over the steamed green beans. Toss to combine, then pour the mixture into a 13x9 inch baking dish.
10 Bake for 25 minutes or until nice and bubbly, then sprinkle the top of the casserole evenly with the fried onions, then bake for 5 minutes or until nice and brown. Serve.