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.

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

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green beans and potatoes on a silver pan on white background

vegan southern green beans and potatoes

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!
4.99 from 53 votes
Print Pin Rate
Course: Side Dish
Cuisine: Soul, Southern
Keyword: Vegan southern green beans and potatoes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 193kcal

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!

Nutrition

Calories: 193kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 522mg | Potassium: 819mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 2mg