Vegan Southern Green Beans and Potatoes
Vegan Southern Green Beans and Potatoes, is a flavorful version of the popular classic Southern side dish. Fresh green beans and baby potatoes cooked with onions, garlic, and smoked paprika
Since living here in Florida, I have been moved to prepare a lot more Southern-Style dishes, like my Smothered Tofu, Biscuit, And Gravy, Southern Collard Greens, and my Southern Black Eyed Peas.
This Vegan Southern Green Beans and Potatoes is my new favorite dish. Traditionally green beans are cooked with bacon and potatoes but with my classic dish and served as side dish. With my version, you won't even miss the bacon. It was so delicious, I ate it alone for supper and didn't even eat the other dishes I prepared, next time I'm planning to add some coconut bacon.
Traditionally the green beans and potatoes are cooked for at least an hour but I cooked mine for less so that the greens are not mushy. The beauty of this recipe is that it will work for both fresh or frozen green beans, I haven't tried it with canned green beans but I'm sure it will be fine.
I used smoked paprika to give the bacon-like flavor but you could substitute with vegan sausage or liquid smoke.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 cloves garlic minced
- 1 small onion chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 pound baby red potatoes cut into quarters or halves
- 1 tablespoon bragg liquid aminos
- 2 cups vegetable broth or 2 cups water plus 1 veggie bou
- 1 pound green beans trimmed fresh or frozen
- 1 tablespoon non-dairy butter (optional)
- `1 teaspoon salt or to taste
- Carbohydrate 20.9106404575 g
- Cholesterol 0 mg
- Fat 1.12242357986184 g
- Fiber 2.46721763842183 g
- Protein 2.62397519825 g
- Saturated Fat 0.178865351499962 g
- Serving Size 1 1 serving (246g)
- Sodium 8.22051055000724 mg
- Sugar 18.4434228190782 g
- Trans Fat 0.0946006225597988 g
- Calories 100 calories
Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring. Stir in potatoes, paprika, Bragg liquids aminos and vegetable broth. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.Add green beans and cook for 15 more minutes or until tender. Stir in butter.Season with salt and pepper and enjoy!
