1 tablespoon olive oil
1/2 of a medium yellow onion, halved and slivered
1 package of Butler’s curls (can substitute other “meat” replacements or use mushrooms)

Cornstarch (or arrowroot powder)
1 cup fresh or frozen green beans
1 can coconut milk
juice of 1/2 of a lime (2 tablespoons)
1 tablespoon raw or brown sugar
Salt

1/2 cup raw Cashews (whole or  chopped)

Reconstitute Butler’s curls in bowl with warm water for 10 minutes.  Drain and press out water.  Mix with cornstarch to coat.

In a large cast iron skillet over medium-high, heat oil to shimmering. Toss in curls and brown.  Remove and set aside.  Add onions and saute until soft. Add in green beans and cashews, stir and cook for 5 minutes.

Add in coconut milk. Stir.  Add in curls and remaining ingredients. Cook, stirring frequently, just until ingredients are warmed through and green beans are bright green and crisp-tender. Serve warm over warm couscous or rice.