Today I’m so excited to share a delicious vegan green bean recipe with you that makes for a delicious side dish at any holiday table. You could also serve it year round and I’m sure your family would love it. I’ll show you how to transform fresh green beans and a handful of simple ingredients into a delicious option that’s not another vegan green bean casserole.
In addition to being a vegan recipe (egg and dairy free), this green beans recipe is also gluten free, top 9 free, and top 14 free, making it super inclusive. Let’s get to work.
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Allergy Status (Does Not Include Cheese of Choice)
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Cruciferous, Garlic, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, GAPs, Vegan
GAPs: Be sure to use a safe and legal cheese. If you’re dairy free and GAPs, this won’t be the best recipe for you.
Vegan Green Bean Recipe Ingredients
Part 1 Ingredients
- 450g Organic Green Beans, trimmed
Part 2 Ingredients
- 40g Organic Sunflower Seeds, chopped
- 40g Organic Pumpkin Seeds, chopped
- 2 TBSP Oil of Choice for Cooking
- 1/2 tsp Sea Salt
- 110g Dairy Free Shredded Parmesan OR Shredded Cheese of Choice
Optional Ingredients
- Organic Lemon Juice to Taste
- Organic Black Pepper to Taste
Important Green Bean Recipe Notes
Green Beans: I use fresh green beans for this recipe. If needed, you can use frozen green beans or frozen haircot verts (extra fine green beans, these are the ones that I buy and my kids love them)
Seeds: You’ll want to chop your seeds into small pieces. You can also blitz them in a food processor or a small blending container. A bullet style blender would work well. If you have a Vitamix, this small blending cup is great. I have two of the older style and love them.
Oil: I use organic extra virgin olive oil. You can other cooking oils you enjoy. I don’t know if coconut oil is a great choice for this recipe since the flavour can be pretty forward, but if you love it, give it a try. I also don’t work with it much since I have a child with a coconut allergy and couldn’t tell you how much is too much.
Salt: This recipe only calls for a little bit of salt because it’s made with vegan Parmesan cheese, which is naturally very salty. If you use a cheese that has a lower salt content, you can use a little more salt to taste. For extra flavour, use smoked salt.
Vegan Parmesan: This article lists out different options for vegan Parmesan, as well as the ingredients in case you have food allergies. My go-to option is the 4 ounce tub from Follow Your Heart.
Vegan Green Bean Recipe Directions
First, fill a large pot with water and get it on the stove. Heat on high and bring to a boil. Whilst the water heats, you’ll want to wash and trim green beans. Once you have the right amount of green beans and the water is boiling, gently add them to the boiling water. I use a frying spider to ease them into the water to prevent splashing.
Boil until your green beans reach your desired level of doneness. For my kids, it’s 10 minutes. Whilst the green beans boil, chop your seeds.
When the green beans are done, remove them from the water (a great way to do this is to use a colander). Heat a large pan on medium heat, then add your cooking oil.
Add the seeds and cook for 2 – 3 minutes to lightly brown. Finally, add your cooked green beans, salt, and cheese. If you’ll be using the optional ingredients, add those as well.
Mix everything together very well, and when the cheese has melted, your green beans are ready to enjoy. Overall, the cooking process is pretty easy, and the total cook time is about 15 minutes.
For serving, I like to put the green beans in a pretty baking dish like this one.
Tips for Maintaining a Bright Green Color
If you want to maintain a bright green color, you’ll want to boil fresh green beans for a short amount of time. Bright green vegetables can go from a bright green to a dull olive-brownish green when you boil them for too long.
Additionally, when you cook green vegetables, a small amount of acid is released. Those acids also contribute to the reduction of vibrant colors. Don’t add baking soda to the cooking vegetables to neutralize the acid. Doing that can make the vegetables mushy, and they can start to taste soapy.
Also, cooking green vegetables with a lid on isn’t advised, as the acids get captured in the condensation, and come back down on to the green veg.
How to Store & Reheat Leftover Green Beans
If you have any leftovers, store then in an airtight container in your fridge for up to a week. Do not freeze leftovers.
To reheat, place a small pan on your stove on low heat. Add the leftovers along with a Tablespoon of oil. Mix to coat the green beans in the oil, and stir as needed. Gently cook on low until they’re hot again and ready to enjoy.
How to Switch Up Your Green Bean Recipe
There are a lot of easy ways you can change up a simple recipe like this one (one of the perks if you ask me). So, the next time you make this recipe, consider making one of these changes:
Skip the optional lemon juice and add a few drops of liquid smoke instead. If you’re familiar with the smoky flavor ham hock adds to recipes, this will give you a similar vibe. This is the smoke brand I’ve used for over a decade.
Skip the optional lemon juice, as well as the Parmesan. Instead, add a little soy sauce or coconut aminos along with crumbled tofu for a delicious texture.
Before serving, top your green beans with vegan crispy onions (I’ve used this brand before, and also want to try this brand next time, or make my own)
Add fresh garlic and organic red pepper flakes when you add the seeds to the pan. Mix everything together and follow the rest of the instructions as-is.
More Delicious Vegan Recipes
Here are more awesome gluten free, dairy free, egg free, vegan recipes. Each one is also very allergy friendly.
- Dairy Free & Vegan Cream of Mushroom Soup Recipe (top 9 free)
- Nutrient Dense No-Bake Cookies Recipe (such a delicious healthy vegan recipe)
- Black Bean Pasta Recipe (such a great recipe that shows how versatile vegan foods are)
- Vegan Mashed Sweet Potato Recipe (another tasty side dish for your holiday table)
- White Gravy Recipe (this is almost like a creamy sauce and pairs well with a wide range of foods)
- Delicious Gluten Free + Vegan Pumpkin Bread Recipe (top 9 free)
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Answering Your Questions About This Vegan Green Bean Recipe
Can I cook this recipe in a cast iron skillet?
Yes, you absolutely can. I’ll add this: if you plan to serve these vegan green beans at a holiday gathering, make sure your guests don’t have food allergies. If so, read this article on cast iron and the potential for cross-contact.
If you’ve used your cast iron skillet for ingredients someone else can’t have, you’ll need to use a different pan.
Could I bake these green beans in the oven instead?
If you were to pop these into a casserole dish for baking, they would cook through, but the end results won’t be the same. To go this route, place all of the ingredients into a glass baking dish and toss together.
Cover with foil and roast at 400f/205c until the green beans have reached your desired consistency. Your cheese may be more sauce-like due to the cooking time and temperature, so keep that in mind. Technically, you can add the cheese half way thru the cooking process if you’d like it to be a bit more firm.
Can I use frozen string beans instead of fresh green beans?
Yes, you can. You’l want to use two 8 oz bags (225g each) or a 16 oz bag (450g) if you can find it. Cook the green beans according to the package directions until the you reach the desired consistency. Then, move on to the pan cooking portion of the directions.
Will my green beans taste better if I boil them in a veg broth?
You might get a little more flavour into the green beans if you boil them in a veg broth, however, I’d suggest adding a little salt to the water instead. It’s an easier way to go, and will generally have the same outcome.
Don’t add a lot of salt to the water like you’re cooking pasta. Personally, I wouldn’t go over 1/2 teaspoon.
What type of vegan main course would this recipe taste good with?
Honestly, it’s going to come down to personal taste. A lot of people like to think of dinners as a protein + carb/starch + veg. If I were putting together a vegan dinner, here are a few main dish options I’d consider:
- Mushrooms stuffed with seared + seasoned jackfruit
- Veggie Burger
- Big Mountain Foods soy free tofu seared in maple syrup and ginger with red bell pepper and Bragg’s liquid aminos for an Asian flare.
