vegan green beans

Plant based whole foods (WFPB) sweet and sour vegetable and tempeh stir-fry with a homemade sauce. Sweeter sauces go with tempeh, which can sometimes taste bitter. This sauce is a nice consistency, and you can make in your blender. Serve the stir-fry over noodles or rice.

Sweet and Sour Tempeh and Vegetables Stir-Fry WFPB No-Oil

green beans

broccoli (florets)

yellow pepper

carrots

zucchini (sliced into 2 inch sticks)

red onion

jalapeno (fresh,

pineapple (pieces, reserve the juice

350 g tempeh (slice thinly, in 1.5 inch longs approx)

tbsp light soya sauce

pineapple juice (from the canned pineapple)

pineapple pieces (canned)

garlic

tsp ginger (powdered,

tomato paste

cornstarch

tbsp white wine vinegar rice

tbsp honey (or agave syrup)

water

365 g wide noodles

soy sauce

No oil is required.  Stir frequently and cook the vegetables uncovered.

Taste test the sauce, make sure there is enough garlic and ginger for your liking.  If it is too thick add 1/4 cup water or more pineapple juice.

Turn on the blender and blend the sauce ingredients until smooth.

Once the vegetables are half cooked (you can tell because the onions are soft, but the larger veggies are still crunchy to a fork), add the blended sauce to the wok/skillet.

Add sauce to wok -  Reduce heat to medium low, stir / toss frequently.

Remember to stir the noodles too.

This is a good time to add the noodles to the boiling water.

Cook for 5-7 more minutes after bubbling, or until the vegetables are just cooked, and still somewhat crisp.  Do not overcook or they will be sad and soggy.

When the stir-fry sauce starts to bubble it will thicken.

Green Beans with Hazelnuts and Lemon Zest -an easy, delicious, vegan, gluten-free side dish that can be made in 15 minutes flat!

 Green Beans with Hazelnuts and Lemon! 

shallots,

olive oil

broth or stock

salt

pepper

hazelnuts

lemon

truffle oil (optional but amazing)

Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.

Add green beans, stock and salt and pepper.

Bring to a simmer, cover with lid or foil, for 7-8 minutes to steam.
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Remove lid, bring the liquid to a boil and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.

Taste, adding more salt if needed! Serve immediately.

Best green beans I've ever made. So simple and tasty!

Made a double batch for a potluck and everyone loved them. Thanks for another great recipe. I added the truffle oil like you said....so very good.

Excellent and easy. Left the truffle off as I didnt want to run to the store. Still delicious.

Super yummy! The truffle oil made it even more special.  Thank you, Sylvia- I made three of your recipes today (no 4!) and they were all excellent: This recipe, the Simple Celery Soup, Instapot Chil (in my regular rotation), and the Non-Knead Sourdough bread - (another one of my staples). Love your recipes and the lovely thoughts you infuse into your blog.

I discovered I didn't have a lemon, but still went ahead with it.  We all loved it, the truffle oil &amp; hazelnuts made it very special!

This is a late post. I first made these for Thanksgiving last year and they were absolutely delicious - a really great alternative to green bean casserole. I have since made them several times.

Whether you serve it as a side or a main, you’re going to love this spicy sautéed green beans recipe! Fresh crisp green beans and sweet red bell and spicy long hot peppers are seared to a slight char and seasoned to a simple perfection for a fantastic flavor. This simple vegetarian green bean recipe might be your new favorite way to eat these lovely legumes!

Spicy Italian Green Beans Recipe

green beans (cut ends off, then weigh)

red bell pepper, thinly sliced* see notes

“long hot” pepper, minced

tsp garlic powder

tsp salt

tsp black pepper

water - divided. See instructions.

Heat a non-stick saute pan on medium high...

Heat a non-stick saute pan on medium high heat and carefully add 1 Tbsp olive oil. Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. Then, add 2 Tbsp of water and cover the pan. Let the vegetables cook in the skillet for 5-6 minutes so they both steam and get a bit of a char. 

Next, drizzle them with 1 more Tbsp olive...

Next, drizzle them with 1 more Tbsp olive oil and stir until everything is coated again. Let them cook, covered, for another 3-4 minutes like this. Shake or stir every once in a while.

Finally, sprinkle the veggies with spices and carefully...

Finally, sprinkle the veggies with spices and carefully add 2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this - the steam from the peppers may make you cough). Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred and the beans are tender.

https://mediavine-res.cloudinary.com/video/upload/cvsoz5nrka8l4ypj2sli.mp4

Spicy Vegan Green Beans

These simple vegan green beans are made using an easy cooking technique that retains their color and texture. They are sautéed with onions, garlic, and a citrus glaze, then topped with slivered almonds.

Vegan Green Beans with Lemon and Garlic

lb green beans

onion

tbsp orange juice

lemon juice

tbsp slivered almonds

Wash and trim green beans. To trim green beans cut the tips off either side.

Bring a pot of salted water to boil. Add the timmed green beans. Cook for 2 minutes.

Remove immediately and submerge them in an ice bath.

Dice the onion and mince the garlic. Heat the olive oil in the skillet. Add onion and cook for 3 minutes on medium heat until they soften. Add garlic. Cook for an additional 1-2 minutes.

Remove the green beans from the ice water. Add them to the skillet with onions and garlic. Cook for an additional 5 minutes.

Add lemon juice, and orange juice (optional), salt, and pepper. Remove from the heat. Transfer to a serving dish.

Top with slivered almonds and lemon zest.

I enjoyed the flavor from the pine nuts and the zest of the lemon in this recipe.

I make green beans all the time at my home, they are perfect as a side dish for any dinner!

I just love the flavor of citrus and green beans! It really brightens the flavor and pairs perfectly with the green beans. Amazing and healthy recipe!

I'm loving this with the citrus glaze. So crisp and fresh.

https://www.youtube.com/watch?v=AMZlAQF1kcY

These simple vegan green beans are made using an easy cooking technique that retains their color and texture. They are sautéed with onions, garlic, and a citrus glaze, then topped with slivered almonds. 

Recipe: https://www.keepingthepeas.com/vegan-green-beans/

Top 4 vegan green beans recipes from across the web

The most viewed vegan green beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet and Sour Tempeh and Vegetable...

Green Beans with Hazelnuts and Lem...

Spicy Italian Green Beans Recipe

Vegan Green Beans with Lemon and Ga...

Top 4 vegan green beans recipes from across the web

The most viewed vegan green beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and Sour Tempeh and Vegetable...

Green Beans with Hazelnuts and Lem...

Spicy Italian Green Beans Recipe

Vegan Green Beans with Lemon and Ga...

The most viewed vegan green beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine