Vegan Southern Green Beans and Potatoes

This Southern Green Beans and Potatoes recipe is a flavorful vegan version of the classic southern dish, perfect as a side dish or even as a main!

This Vegan Southern Green Beans and Potatoes is my new favorite dish. Traditionally green beans and potatoes are cooked with bacon, and served as a side dish. With my version,  you won’t even miss the bacon. It is so delicious!

Traditionally the green beans and potatoes are cooked for at least an hour but I cooked mine for less so that the greens are not mushy.

The beauty of this recipe is that it will work for both fresh or frozen green beans. I haven’t tried it with canned green beans but I’m sure they will work, too!

Since living here in Florida, I have been moved to prepare a lot more Southern-Style dishes, like my Smothered Tofu, Biscuit, And Gravy, Southern Collard Greens, and my Southern Black Eyed Peas.

Ingredients for Vegan Green Beans and Potatoes

• Olive oil
• Onion
• Garlic
• Baby red potatoes
• Smoked Paprika
• Bragg’s liquid aminos
• Vegetable Broth
• Green beans
• Cayenne Pepper
• Non-dairy Butter

How To Make Vegan Southern Green Beans and Potatoes

1. Heat oil in a large saucepan over medium-high. Cook onions until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring. Stir in potatoes, paprika, Bragg Liquids Aminos, and vegetable broth.  
2. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.
3. Add green beans and cook for 15 more minutes or until tender. Stir in butter.
4. Season with salt and pepper and enjoy!

Substitutions and Variations

• I used smoked paprika to give the bacon-like flavor but you could also use vegan sausage or liquid smoke.
• You are welcome to use canned green beans for this recipe, but I would only cook for 5 minutes before adding butter and seasoning to ensure they don’t get mushy.
• Leave out the potatoes if you prefer to make this dish a simple Southern style green beans side!

What to serve with green beans and potatoes?

This dish is delicious and hearty on it’s own. It would also taste great alongside some other Southern dishes like Smothered Tofu, Biscuits And Gravy, Southern Collard Greens, and my Southern Black Eyed Peas.

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• 1 tablespoon olive oil
• 1 small onion chopped
• 3 cloves garlic minced
• 1 pound baby red potatoes cut into quarters or halves
• 1 teaspoon smoked paprika
• 1 tablespoon Bragg liquid aminos
• 2 cups vegetable broth or 2 cups water plus 1 veggie bouillon cube
• 1 pound green beans trimmed, fresh or frozen
• 1/4 teaspoon Cayenne pepper
• 1 tablespoon non-dairy butter (optional)
• `1 teaspoon salt or to taste

• Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring. Stir in potatoes, paprika, Bragg Liquids Aminos, and vegetable broth.

• Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.

• Add green beans and cook for 15 more minutes or until tender. Stir in butter.

• Season with salt and pepper and enjoy!

Calories: 193kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 522mg | Potassium: 819mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 2mg