Bring large sauce pan (or Dutch Oven) to medium-high heat. Melt 3 tablespoons vegan butter (or ghee). Add add onion, stirring constantly, until they reduce.

Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. (Add additional butter, as needed to ensure pan doesn't dry out - I added a couple extra tablespoons - kind of depends how big your mushrooms are and how long they need to cook down, They will absorb the butter pretty quickly))

Add a pinch of salt and the thyme. Stir. Add remaining 2 tablespoons of butter and let melt. Add flour and stir to fully combine.

Add broth, 1/2 cup at a time, stirring after each pour.

Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.

After 10 minutes, add coconut milk and almond milk. Stir to combine.

Taste and add additional salt, pepper or thyme - as desired.

Remove from heat.

Take 2 tablespoons of ground beef at a time and roll into meatballs. Set aside.

Bring a large, deep cast iron skillet to medium-high heat. Add meatballs and sear on all sides. Season with salt and pepper as you turn them. 

Reduce heat to medium, continuing to let meatballs fully cook. Drain excess grease, but I recommend leaving 2-3 tablespoons (it adds flavor). 

Add Cream of Mushroom Soup to the pan along with the rice; Stir to combine.

Cover and let simmer 35-45 minutes, stirring occasionally. 

Remove from heat and let cool slightly. Serve and enjoy!