Green bean casserole was one of my favorite Thanksgiving sidedishes before I went vegan. But do you have any idea how many calories, sodium, and preservatives a traditional recipe can have? Even if you make it with all vegan ingredients like vegan sour cream and soup mixes, it still a lot of proceeded foods. I still wanted the taste of green beans and onions, but not all the junk. So I decided to keep it simple, caramelized onions and pan roasted green beans, cooked in just a little bit of vegan butter. This makes two servings.
Green Beans with Caramelized Onions
1 tbs vegan butter (I used Earth Balance)
1/2 medium onion, sliced into half rings
1 1/2 inch piece of fresh ginger, minced
2 clove of garlic, minced
1 cup green beans, washed and the ends cut off
Red pepper flakes
Salt and pepper, to taste
In a large skillet over medium heat, melt the vegan butter.
Add the onions and cook until the they are golden and caramelized. Turn the heat down as needed and be careful not to burn them. Be patient and don’t crank the heat in frustration if it takes awhile.
When the onions are just about done, add the ginger and garlic. Cook until the garlic is slightly golden and the ginger softens. Again be careful not to burn anything.
Add the green beans, and seasoning to taste. Cook until the green beans soften and start to brown.
It may take some time, but this recipe is simple and healthy. I loved the pop of green on my Thanksgiving plate. The ginger is what totally makes this dish.
Vegan Babymama 