(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Bring 4 liters of water and 2 tablespoons of salt to a rolling boil in a large pot. Meanwhile, prepare the green beans by snipping off the ends and cutting any long beans in half. Add the beans to the boiling water and blanch for 5 minutes. Drain in a colander and plunge into a large bowl of ice water. Once the beans are cool, drain and set aside.
Melt the spread in a skillet that is at least 25cm in diameter. Add the mushrooms, garlic, salt, pepper and nutmeg, and cook over medium heat until the mushrooms are golden brown. Sprinkle the flour over the mixture and stir to coat the mushrooms. Cook for 1 minute, stirring constantly. Add the soy sauce, broth and plant cream. Decrease the heat and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove skillet from the heat and carefully stir in the blanched green beans and half of the crispy onions. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 10 minutes. Remove and serve immediately.