This vegan dish is a hit every year at Thanksgiving, and my dad never believes there's no butter in it. It's easy to make, and puts a healthy spin on a traditional favorite. I hope you and your family love it, too!
Crisp Green Beans with Mushrooms and Almonds
Prep Time: 15 min
Total Time: 25 min
Serves 8 to 12
- 2 pounds fresh green beans, rinsed and ends trimmed
- 15 to 20 small mushrooms (such as white button or cremini), wiped, stems removed and sliced
- 1 cup slivered almonds
- 3 tbsp extra virgin olive oil
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
Bring a large pot of water to a boil.
Blanch the green beans by adding them to the boiling water for two minutes, then immediately transfer them to a large bowl of ice water to stop the cooking process. Let the beans cool completely, then strain from the ice water and reserve.
While the beans are in the boiling water, heat the olive oil on medium heat in a large skillet. Sauté the mushrooms for 2 minutes, then add the almonds and sauté until the mushrooms are soft and the almonds are fragrant. Add the green beans, salt and pepper and sauté another 10 to 15 minutes until the beans are warmed through and slightly cooked, but still crisp.
Finish the dish with a fresh drizzle of extra virgin olive oil and adjust the salt and pepper if needed. The olive olive oil and juices from the veggies will combine to make a light sauce for the dish.
Add 1/4 cup of cashew cream for a vegan twist on this traditional green bean casserole.
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