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
- Cuisine: 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!
This time of the year I always manage to get hold of green beans on special offer but then i never know what to do with them.
Searching for recipes i came across this page, I made it, I loved it so much, its a keeper and gone into my recipe folder so i can keep making it over and over again.
Thank you
Monica, I’m so happy you found my recipe and you loved it. Thank you for leaving your feedback.
I got green beans and red potatoes in my CSA box and was looking for something to do with them. So happy I found your recipe. I don’t eat green beans often, but I think that is going to change now that I’ve found that recipe. It was delicious!
Lani, I’m so happy you enjoyed it. Thank you for sharing your feedback!