Add the soy milk and the vegan butter to a large microwave safe bowl and microwave until the butter is melted. Alternatively, you can melt and heat up the milk in a small saucepan on the stovetop then transfer the mixture into a large mixing bowl.

Add the nutritional yeast, sugar, dried onion, and salt and whisk to combine. The mixture should be warm, not hot. If you have a thermometer, aim for about 100-120ºF.

Sprinkle the yeast on top and let sit to activate for 5 minutes. Mix using a wooden spoon.

Add 2 ¼ cup of flour and salt and mix using your spoon. At this point the mixture will be very sticky and that is 100% normal.

Cover with a damp clean towel and let rise for 1 hour in a warm environment.

After one hour of letting the dough rise, in a small bowl, mix together the vegan butter, nutritional yeast, grated garlic, and salt.

Grease a 10 x 15 inch loaf pan with vegan butter. Set aside.

Add the remaining ¼ cup of flour into the bowl with your risen dough. Mix using a wooden spoon.

Flour a clean surface and transfer the dough onto it. Knead for about 5 minutes, adding more flour as necessary, until the dough no longer sticks to your surface.

Divide the dough into 12 equal pieces and flatten them using your hands into squares 4 inches wide. This does not have to be perfect by any means.

Divide the garlicky spread between each square and top each of them with about 1 tablespoon of sliced green onion.

Fold each square in half and place them, standing and one at a time, into your loaf pan, seam side up.

Cover with a damp clean towel and let rise in a warm environment for 30 minutes.

After 30 minutes, preheat the oven to 350ºF.

Mix together the soy milk and maple syrup until combined.

Remove the towel from your loaf and brush the loaf with the maple mixture and garnish with the dried minced onion.

Bake for 45 minutes, or until the loaf crispy on the outside and golden brown in color. If you notice that the onion is burning at any point in the baking process, cover the loaf loosely with foil and keep baking until the 45 minute mark.

Let cool for 5 minutes in the loaf pan then place on a serving plate and garnish with fleur de sel or coarse salt. Enjoy warm or at room temperature.

Store in an airtight container on the counter for up to 2 days.