Vegan Greek Green Beans dish with fresh herbs and spices

Vegan Greek Green Beans

ByOlivia Carter
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Why Make This Recipe

Vegan Greek Green Beans are a wonderful dish that captures the fresh flavors of Mediterranean cooking. This recipe is not only healthy and plant-based, but it’s also easy to make and packed with nutrition. The combination of green beans, tomatoes, and herbs brings a taste of Greece to your table. It’s perfect for a side dish or a light meal.

How to Make Vegan Greek Green Beans

Ingredients:

  • Green beans
  • Tomatoes
  • Olive oil
  • Fresh herbs (such as parsley, dill, or oregano)
  • Salt
  • Pepper

Directions:

  1. Trim the ends of the green beans and rinse them.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add the green beans and sauté for 5 minutes.
  4. Add chopped tomatoes, salt, and pepper to taste.
  5. Reduce heat to low, cover, and let it simmer for about 20-30 minutes until the green beans are tender.
  6. Remove from heat and stir in fresh herbs before serving. Enjoy!

How to Serve Vegan Greek Green Beans

Serve Vegan Greek Green Beans hot as a side dish with rice or your favorite grain. You can also pair it with crusty bread or serve it as part of a larger Mediterranean meal. The fresh herbs on top add a lovely aroma and flavor, making the dish even more delightful.

How to Store Vegan Greek Green Beans

To store leftovers, let the Vegan Greek Green Beans cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop.

Tips to Make Vegan Greek Green Beans

  • Be sure to select fresh green beans for the best texture and flavor.
  • Adjust the amount of tomatoes based on your preference for a saucier dish.
  • Experiment with different herbs to find your favorite flavor combination.

Variation

You can add other vegetables like bell peppers or zucchini to your Vegan Greek Green Beans for extra nutrients. Some also like to add a splash of lemon juice for a hint of acidity.

FAQs

1. Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans. Just sauté them a little longer until they are heated through.

2. What other herbs can I use besides parsley, dill, or oregano?
You can try basil or thyme for a different flavor profile.

3. Is this dish gluten-free?
Yes, Vegan Greek Green Beans are naturally gluten-free, making them a great option for those with gluten sensitivities.

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Vegan Greek Green Beans

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A healthy and easy Mediterranean dish featuring fresh green beans, tomatoes, and herbs. Perfect as a side or a light meal.

Ingredients

  • 1 lb fresh green beans
  • 2 cups chopped tomatoes
  • 2 tbsp olive oil
  • 1/4 cup fresh herbs (parsley, dill, or oregano)
  • Salt to taste
  • Pepper to taste

Instructions

  1. Trim the ends of the green beans and rinse them.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add the green beans and sauté for 5 minutes.
  4. Add chopped tomatoes, salt, and pepper to taste.
  5. Reduce heat to low, cover, and let it simmer for about 20-30 minutes until the green beans are tender.
  6. Remove from heat and stir in fresh herbs before serving. Enjoy!

Notes

Adjust the amount of tomatoes for a saucier dish and experiment with different herbs for varied flavors.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: Mediterranean

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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