Sauteed Green Beans with Dijon Butter (Vegan)
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.