Vegan Savory Green Beans and Potatoes
Elevate your mealtime with this hearty Vegan Savory Green Beans and Potatoes recipe, a dish bursting with vibrant flavors and wholesome ingredients. Fresh green beans and tender baby potatoes are cooked to perfection alongside fragrant garlic, sweet onion, and a hint of smoky paprika, all simmered in a rich vegetable broth infused with soy sauce for a delightful umami kick. Ready in just 45 minutes, this plant-based dish pairs beautifully with any main course or stands alone as a light yet satisfying entrée. Garnished with fresh parsley for a pop of color, this recipe is perfect for serving year-round, making it a crowd-pleasing favorite among vegans and non-vegans alike. Looking for a quick and delicious way to enjoy seasonal veggies? This vegan green bean and potato recipe is your answer!
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 500 grams baby potatoes
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the green beans thoroughly and trim the ends. Cut them into approximately 2-inch pieces.
Wash and halve the baby potatoes. If using larger potatoes, cut them into smaller, equal-sized chunks.
In a large pot, add the potatoes and enough water to cover them by at least an inch. Bring the water to a boil and let the potatoes cook for about 10 minutes or until they can be easily pierced with a fork. Drain and set aside.
While the potatoes are cooking, heat olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 3-4 minutes until they begin to soften.
Add minced garlic to the skillet and sauté for another 1 minute until fragrant.
Stir in the green beans, and cook for another 5 minutes, stirring frequently.
Add the cooked potatoes to the skillet with the green beans.
Pour in the vegetable broth and soy sauce, then sprinkle with smoked paprika, salt, and black pepper. Stir well to combine.
Cover the skillet, reduce the heat to low, and let the mixture simmer for about 10 minutes, until the green beans are tender but still have a slight crispness.
Remove the lid, increase the heat to medium, and cook for another 5 minutes to let any excess liquid evaporate.
Garnish with freshly chopped parsley before serving. Enjoy as a side dish or a light entrée.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 28.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3953 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
