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 a 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.
How To Make Vegan Southern Green Beans and Potatoes?
- 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!
What If There Is Too Much Liquid Remaining?
- Remove the cover of the saucepan and cook on medium-high until liquid has reduced to your desired amount.
- Use half the amount of liquid, to begin with, and add as need.
Other Vegan Southern Recipes To Prepare
- Vegan Gumbo Recipe
- Vegan Peach Cobbler
- Vegan Gluten-Free Cornbread
- Instant Pot Vegan Chicken And Dumplings
- BBQ Jackfruit Sandwiches
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisines: Soul Food, Southern
Nutrition
(Per 100g)- Energy: 232 kcal / 970 kJ
- Fat: 4 g
- Protein: 6 g
- Carbs: 45 g
Cook Time
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
- For: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 pound baby red potatoes, cut into quarters or halves
- 1 teaspoon smoked paprika
- 1 tablespoon Bragg liquid aminos
- 2 cups vegetable broth, or 2 cups water plus 1 veggie bouillon cube
- 1 pound green beans, trimmed, fresh or frozen
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon non-dairy butter, (optional)
- `1 teaspoon salt, or to taste
Instructions
- 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!
Delicious! Excellent way to use fresh green beans from the garden.
Thank you so much for the fabulous recipe! I made this last night and it was easy, delicious and satisfying! I added sliced crimini mushrooms during the onion stage and cooked them thoroughly before adding the potatoes. It was so easy that I made a batch of vegan cornbread muffins while the green beans were cooking. I will definitely make this again!
Jennifer, I’m so happy you enjoyed it. Thank you for sharing your feedback
Absolutely delicious! I’ve always cooked them like my Mom! Potatoes,onions, green beans, bacon, milk. After doing more vegan food , tried this one tonight and it blew my mind. No turning back. Love it!
Judy that’s so awesome, I’m so happy you enjoyed it. Definitely one of my family’s favorite!