Cooking green beans in the south is a VERY personalized country tradition, so mom…..please don’t shoot me for making these VEGAN Green Beans. I still did it the old-fashioned way, I promise.
You see, in the country, EVERYBODY snapped green beans.
No, you didn’t just cut off the ends….where the heck are YOU from? You had to SNAP them off. It was just how things were done! Probably to make sure you got that tough, stringy part off….
And then into the kettle they went, along with a ham hock or a big mess of bacon to simmer all day on the stove until they were melt in your mouth perfect. And trust me, they WERE good.
I was remembering missing them the other day thinking…..”I haven’t had some GOOD green beans in a LONG time… “
So with my Mushroom Bacon from my popular Vegan Gyros Recipe….I set off to remedy that. Would these VEGAN Green Beans actually taste just as good without any of the traditional animal parts used for flavoring?
Only one way to find out…
Southern Style Vegan Green Beans
Southern Style Vegan Green Beans | Brand New Vegan
First we want to make our ‘bacon’.
Slice up about 8oz of medium-sized Baby Bella Mushrooms. I had about 6 of them in my package. Wash off any dirt and then slice them up into bacon sized pieces.
Toss the mushrooms into a pan and start heating them up on medium heat.
In a small bowl or measuring cup…add the soy sauce, maple syrup, water, and spices and whisk everything up until it’s nice and smooth, then pour over the mushrooms.
Cook until the mushrooms have reduced in size and some of the liquid has cooked off. As I said in my Vegan Gyros Recipe, you can drain off any remaining marinade (save it) and then crisp this ‘bacon’ up a little more by placing it under a broiler for a minute or so. My toaster oven makes this easy.
Now on to the beans.
Rinse the beans really well and if you haven’t already ….start snapping the ends off. Be sure and remove any strings. Set the beans aside when you’re finished.
Dice a large onion and sauté in a large soup pan until softened. Add a tablespoon of veg broth or water if needed to keep things from sticking.
Add the beans and 8 small yellow potatoes (those little new potatoes – about the size of a walnut or smaller), the veg broth, water, and any leftover marinade from the bacon.
Finally, stir in the seasonings and add the lid.
Bring the beans to a boil and then reduce the heat to a simmer. Let that go for the next hour.
After the hour is up, remove the lid and toss in the mushroom bacon.
Stir and serve, and might I suggest a nice hot cornbread muffin to go along with?
I think mom would approve.
Southern Style Vegan Green Beans
These Southern Style Vegan Green Beans still have that country flavor with the addition of Mushroom Bacon…slow simmered all day long….mmm good eating’ !
Mushroom Bacon
- 8 oz Baby Bella Mushrooms ((sliced))
- 1/4 cup Soy Sauce ((low sodium))
- 2 Tbs Maple Syrup
- 2 Tbs Water
- 1 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Cumin
- 1/2 tsp Liquid Smoke
- 1/4 tsp Black Pepper
Green Beans
- 1 lg Onion ((diced))
- 2 Tbs Veg Broth or Water ((for sautéing))
- 2 lbs Fresh Green Beans ((ends snapped off))
- 8 small Yellow Potatoes
- 2 Cups Veg Broth ((low sodium))
- 2 Cups Water
- Leftover Bacon Marinade
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 1 batch Mushroom Bacon
Mushroom Bacon
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Clean and slice mushrooms, and add to a large skillet.
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Whisk remaining marinade ingredients and pour over mushrooms.
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Cook until mushrooms have reduced in size. Drain and save the marinade.
(for added crispness, place the mushrooms under a broiler for a minute or so)
Green Beans
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Rinse the green beans, and snap off both ends, removing any strings.
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In a large soup pan, dice and saute a large onion until softened.
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Add the beans, potatoes, veg broth, water, and any leftover marinade from the bacon.
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Add remaining seasonings, stir and cover.
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Bring beans to a boil, then reduce heat to a simmer. Cook for 1 hour then remove lid.
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Add bacon and stir.
Original Recipe Date: September 12, 2017
