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!
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
- Olive oil
- Onion
- Garlic
- Baby red potatoes
- Smoked Paprika
- Bragg’s liquid aminos
- Vegetable Broth
- Green beans
- Cayenne Pepper
- Non-dairy Butter
How To Make Vegan Southern Green Beans and Potatoes
- 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.
- 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!
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
Remove the cover of the saucepan and cook on medium-high until liquid has reduced to your desired amount.
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.
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
- Vegan Gumbo Recipe
- Vegan Peach Cobbler
- Vegan Gluten-Free Cornbread
- Instant Pot Vegan Chicken And Dumplings
- BBQ Jackfruit Sandwiches
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vegan southern green beans and potatoes
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 has become a favourite in our household! I like to double the potatoes, it reminds me of a stew. Thank you for your awesome recipe!
Rhi, that is so good to know, thank you. I love how you double the potato. I will have to do that too.
I love this recipe, made it today with some modifications. I don’t use onions or garlic. I added onion powder, sage, basil to the spices. Added some frozen broth from a batch of blackeye peas. Added corn-off-the cob and heirloom tomato along with some frozen green beans to the fresh ones I picked up at the Farmers Market. Got a little heavy handed with the Cayenne Pepper, so will use a little less next time and will add another tomato. This one’s a keeper.
Robert, I’m so excited you enjoyed it. I’m happy you made it your own. Thank you for leaving your feedback.
I love this recipe! Made it several times now with fresh local potatoes and beans I have delivered. The smoky flavor is scrumptious!
Loving all the recipes on your site, keep up the awesome work Michelle!
Greg thank you for your feedback, I’m so excited you enjoyed this recipe and others.
Ok so I NEVER review recipes but this was DELICIOUS. OMG. I used green beans and potatoes out of my garden, yellow squash out the garden and roasted mushrooms. I’ve bee trying a lot of new recipes since cutting out meat three months ago. I did add a little liquid smoke as well but this will be my go to recipe for green beans from now on. I didn’t even have to add any salt. I ate three servings smh. Thank you!
Tiffany, I’m so excited that you enjoyed it. It is one of my favorite recipes. Nothing like fresh potatoes and green beans in this recipe! Thank you for your feedback!
You’re welcome! I will definitely be trying more of your recipes.
Hi Michelle I’m Ron I’m an LVN nurse in Los Angeles. Your recipe is tasty. What makes it flavorful is the delicious broth with smoked paprika and vegan butter that simulate the taste of being cooked with a ham hock or bacon. What worried me at first was the amount of sodium. I used a bullion cube, which alone has over 900 mg sodium, and when I tasted it when it was done it only needed a touch more salt to finish it up and it was good like that. So the whole pot only had about 1000 mgs sodium, which is not bad at all. You know how to cook! Adding vegan sausage instead paprika sounds like a good idea.
Nice to meet you Ron, I’m only familiar with the term LPN nurse on the east coast so I had to use Google. I’m bad when it comes on to sodium content, I cook until the recipe tastes good so my readers have to adjust the salt content especially if they have high blood pressure. Personally recently, I’m only eating 1 or 2 meals a day that’s why I believe I get away with it. I’m happy you enjoyed it.
Awesome!
The best vegetarian version that l have made and it taste like the old fashioned southern version with the traditional meat that we grew up with.
I made this tonight. It’s very tasty. My family really enjoyed this dish. Thank you for sharing this recipe,
2nd time making this. Awesome recipe. My husband loved them and didn’t miss having meat in them. Home Run!
Janet that’s wonderful to know, I’m so happy you and your husband loved them. Thank you very much for sharing your feedback.
Very yummy
Thanks so much for this recipe…it was SOOOO good! I didn’t change a thing….perfect just as you made it. Wonderful!
Are you supposed to drain the extra broth? Seems almost like a a soup when I finished. Thanks!
If you end up with too much liquid, just remove the pot cover and cook on medium-high until the liquid has evaporated to a level you desire.
Good tip, but then the beans and potatoes are overcooked. I think your recipes should call for less broth. Add if necessary. But other than that, I’m happy with it and appreciate the post!
Thank you, I gave that recommendation, every stove is different and I have cooked it multiple times and mine was never soupy but I do understand about it being overcooked.
Do you cook the beans with the lid on or off? Thanks! Looks yummy!
Yes cook the green beans with the lid on. Enjoy.