This Southern Green Beans and Potatoes recipe is a flavorful vegan version of the classic southern dish, perfect as a side dish or even as a main!

Vegan Southern Green Beans and Potatoes

This Vegan Southern Green Beans and Potatoes is my new favorite dish. Traditionally green beans and potatoes are cooked with bacon, and served as a side dish. With my version,  you won’t even miss the bacon. It is so delicious!

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 they will work, too!

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.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Ingredients for Vegan Green Beans and Potatoes

Ingredients for vegan southern green beans and potatoes on a white marble background
  • Olive oil
  • Onion
  • Garlic
  • Baby red potatoes
  • Smoked Paprika
  • Bragg’s liquid aminos
  • Vegetable Broth
  • Green beans
  • Cayenne Pepper
  • Non-dairy Butter
vegan southern green beans and potatoes overlay in a saucepan on a white background

How To Make Vegan Southern Green Beans and Potatoes

  1. Heat oil in a large saucepan over medium-high. Cook onions until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring. Stir in potatoes, paprika, Bragg Liquids Aminos, and vegetable broth.  
  2. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.
  3. Add green beans and cook for 15 more minutes or until tender. Stir in butter.
  4. Season with salt and pepper and enjoy!

Substitutions and Variations

  • I used smoked paprika to give the bacon-like flavor but you could also use vegan sausage or liquid smoke.
  • You are welcome to use canned green beans for this recipe, but I would only cook for 5 minutes before adding butter and seasoning to ensure they don’t get mushy.
  • Leave out the potatoes if you prefer to make this dish a simple Southern style green beans side!

What to serve with green beans and potatoes?

This dish is delicious and hearty on it’s own. It would also taste great alongside some other Southern dishes like Smothered Tofu, Biscuits And Gravy, Southern Collard Greens, and my Southern Black Eyed Peas.

Recipe FAQs

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.

Can I make vegan green beans and potatoes in an instant pot?

Yes! I recommend reducing the amount of liquids by 1/2 and adding all the ingredients to your Instant Pot. Cook for 9 minutes under high pressure. Once finished, allow the pressure to naturally release for 5 minutes and then quickly release any remaining pressure.

Should my green beans be crunchy?

Cook the green beans until they are cooked to your preference, but they should be neither crunchy or mushy. If you cook them too long they will become mushy.

Other Vegan Southern Recipes You’ll Love

Southern Green Beans and potatoes in 3 white serving bowls on a white background with a blue napkin

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Categories

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

Instructions

  1. 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.
  2. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.
  3. Add green beans and cook for 15 more minutes or until tender. Stir in butter.
  4. Season with salt and pepper and enjoy!
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.