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
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & 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
- 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!
Loved this recipe! Came home from the farmer’s market with fresh green beans and red potatoes and your recipe made the absolute best use of them. Lots of flavor and so easy to make.
Betsy, that is so awesome, I’m happy you enjoyed it. Thank you for sharing your feedback.
This recipe has become a household favourite! Thank you so much for all your delicious recipes! I have also shared links to your site with friends here in SA. Stay well, Carla
Thank you very much for your feedback Carla, I’m so happy you enjoy it. Thank you for sharing it and stay safe as well. Blessings
I like this Green Beans and Potatoes in my life.
This recipe is quick and easy and so delicious too! I have made it many times for my family and we all love the dish.
Doris, I’m so happy that you and your family enjoy it. Thank you for sharing your feedback.
These turned out amazing!! Thank you so much!!!
Just tried the recipe. Yum! Thank you!
I made this last night….delicious! A definite keeper. Thanks!
Shellie, I’m so happy you enjoyed it. Thank you for sharing your feedback with us.
So good! Served it with biscuits. Added liquid smoke as well. Will definitely be making this again.
I’m so happy you enjoyed it Tasha, love that you served them with biscuits, yummy.
I’ve made this several times now. Just delicious. I’m making it now for a work retirement pot luck. Thanks for sharing. It really taste better than animal based. Fresher and not heavy. Think I’ll whip up a batch of vegan biscuits to go with it.
Elaine, that is so awesome to read. Hope you have a lovely time at the retirement potluck and stay safe. Thank you for sharing your feedback.
I could literally eat this everyday (and have done since I found the recipe 🙊)
I batch cook it and just reheat it when I want some. Very simple to make an incredible flavour! I have just had a portion with cheese on top which was amazing!
Claire, I’m so happy you enjoy it. I love how you are finding creative ways to serve it. Thank you very much for leaving a feedback, I really appreciate it.