Vegan Southern Green Beans and Potatoes

Green beans are another classic holiday dish at the table. Usually served in a casserole with fried onions and mushroom soup, green beans are the hype-man to the meal. But this recipe may make them the star vegetable this holiday season!

Total Time: 40 Minutes (Prep - 15 Minutes / Cook - 25 Minutes)

Servings: 4

Ingredients

• 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, to taste

Instructions

1. Heat oil in a large saucepan over medium-high heat.

2. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds, stirring.

3. Stir in potatoes, paprika, Bragg liquid aminos and broth.

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

5. Add green beans and cook for 15 more minutes or until tender.

6. Stir in butter. Season with salt and pepper and enjoy!