Delicious Vegan Garlicky Green Beans! Big garlic flavor, no-oil or butter and combined with slivered almonds for that extra crunch. All in just 20 minutes!
- ~2 cups (300 gr) fresh green beans,washed and tips removed
- ½ tbs (dark) miso paste
- 2 tbs soy sauce (or tamari or coconut aminos)
- 2–3 tbs water from the cooked green beans
- 4 garlic cloves, chopped (cut into wedges) not minced
- 1 tbs lemon or lime juice
- ½ tbs date syrup
- ½ tbs sliced almonds
Remove the tips from the green beans and rinse the green beans under running water.
Place the green beans in a pot with boiling water and let it boil for about 5 minutes or until the green beans are slightly soft. Alternatively, you can steam the green beans.
Remove the green beans from the pot, but don’t discard the water. I use tongs to take the green beans safely out of the boiling water.
Heat a non-stick fry pan over medium heat. Add in the green beans.
Move the green beans to the side and add to the other side of the pan the sliced (not minced) garlic, 2-3 tablespoons water from the cooked green beans, soy sauce, miso paste, lemon juice and date syrup. Stir to combine until the garlic is well coated with all the ingredients and starts to brown.
Then move the green beans from the other side to the pan, to combine with the garlic. Stir to combine so the green beans are coated with the sauce.
Turn green beans constantly until they turn bright green and maybe a few little brown spots, about 3 minutes.
When the beans start to dry out too much, lower the heat and add in a tablespoon of water and ½ teaspoon soy sauce.
Optional: before serving add sliced almonds for extra flavor and crunch. Stir well to combine.
Serve warm immediately.
These garlicky green beans will keep in the fridge for about 5 days in an airtight container.
Keywords: Gluten-Free, Vegan, Oil-Free, Side, Green Beans, Garlicky