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Sautéed Dijon Green Beans Fresh Out of The Oven

Sauteed Green Beans with Dijon Butter (Vegan)

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Looking for an easy way to prepare fresh green beans so they’re super flavourful? These sauteed green beans with a simple vegan Dijon butter sauce are sure to be your new favourite vegetable side dish.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword dijon, green beans, walnuts
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6


  • 1 ½ pounds green beans trimmed
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 2 cloves garlic minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegan butter (I like Miyoko’s or Melt Organic) room temperature
  • 2 tablespoons water
  • ¼ teaspoon salt plus more to taste
  • Freshly cracked pepper
  • Squeeze of lemon
  • ½ cup walnuts


  • Toast walnuts in large dry skillet over medium heat until fragrant and beginning to toast, 2-3 minutes. Set aside to cool then roughly chop.
  • In a small bowl, mix the dijon with softened butter and salt, then stir in the water. It’s okay if it doesn’t look like a sauce right now, it will come together in the pan.
  • In the same large skillet, heat up the oil on medium heat. Add green beans and saute until bright green and tender, about 5-7 minutes. If green beans are quite thick, as opposed to thinner french beans, cover skillet with a lid for the first 3-4 minutes to help steam them.
  • Turn heat down to medium low, add garlic and stir constantly for one minute. Add dijon butter sauce and warm until sauce looks bubbly and creamy, about 1-2 minutes. Season with salt and pepper and a squeeze of fresh lemon to taste.
  • To serve, plate beans on a platter and sprinkle with chopped walnuts.


Leftovers will keep for 1-2 days in the fridge and are delicious cold, chopped into a salad, or rewarmed briefly on medium with a couple of tablespoons of water.